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Tomato Bread Recipe

This bread will make a late summer early fall treat. It will taste especially good, if you use fresh garden tomatoes to make the tomato juice in this recipe.

Yield: 2 loaves

Tomato Bread Ingredients:

  • 1 package active dry yeast

  • 1/4 cup warm water

  • 1/4 teaspoon sugar

  • 2 cups tomato juice

  • 2 Tablespoons butter or margarine

  • 2 Tablespoons sugar

  • 2 teaspoons salt

  • 6 to 6 1/2 cups flour

Preparation  Directions:

  • In a small bowl, combine yeast, warm water and 1/4 teaspoon sugar. Let set until foamy, about 10-15 minutes.

  • Heat tomato juice and butter in microwave or a saucepan until warm.(not hot).

  • In a large bowl, combine salt, 2 Tablespoons sugar and 2 cups of flour. Blend together well.

  • Add yeast mixture and tomato juice mixture, and mix together well.

  • Continue to add and mix remaining flour, 1/2 cup at a time. Dough is the right consistency, when is begins to pull way from the sides of the bowl. Do not add more flour than needed.

  • Knead dough until smooth.

  • Place dough in a greased bowl, turning once to greased the top of the dough.

  • Cover bowl with a towel and place in a warm spot to rise.

  • Punch down dough, and turn onto a floured board. Knead again to remove air bubbles.

  • Divide into two pieces.

  • Shape dough into smooth ovals, pinching the bottom seam.

  • Place into greased loaf pans.

  • Cover and let rise again.

  • Bake at 350 degrees for 45 minutes, until nicely browned.

  • Remove from pans and set bread on wire rack to cool.

More Information:

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