---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Tomato Bread W/herbs
 Categories: Sun-dried, Breads, Wrv
      Yield: 1 servings
 
--------------------------WALDINE VAN GEFFEN VC42A--------------------------
      2 c  Tomato juice
    1/2 c  Canned tomato sauce
      2 tb Olive oil
      6 c  All-purpose flour; to 6-1/2
      2 pk Active dry yeast
      3 tb Brown sugar
      1 ts Salt
    3/4 ts Dried oregano
    1/2 ts Dried basil
    1/4 ts Ground rosemary
    1/4 ts Ground fennel
    1/4 ts Freshly ground pepper
      2 sm Cloves garlic; crushed
 
  Lightly grease large bowl and two 9x5x3" loaf pans with
  olive oil. Set aside. In small saucepan, heat tomato
  juice, sauce and 2 tb olive oil to 120°. In large
  mixer bowl, combine 3 cups flour with yeast and
  remaining ingredients. Pour in tomato mixture and beat
  thoroughly for 3 minutes. Gradually add remaining 3 to
  3-1/2 c flour, mixing by hand if necessary until it
  holds together enough to turn out onto floured
  surface. The dough is quite sticky and you may need to
  add a tad more flour, but don't add an excessive
  amount or you will have a dry bread. Knead about 5
  minutes until dough smooths out. Place dough in
  greased bowl, cover and let rise until doubled in
  size, about 1 hour. Punch dough down, let rest 15
  minutes, the shape into 2 loaves and place in prepared
  pans. Cover pans and let dough rise an additional 45
  minutes or until doubled in size. Preheat oven to
  375°. Bake loaves 10 minutes, reduce heat to 350° and
  bake 30 to 40 minutes more. Bread is done when loaves
  sound hollow when thumped with knuckle. Tip loaves out
  immediately onto wire racks to cool.

  Source: Heartland by Marcia Adams. (wrv)
 
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