This tomato bread recipe is a late summer early fall treat. And, it tastes especially good if you use fresh garden tomatoes to make the tomato juice used in this recipe.
Yield: 2 loaves
Did You Know? Tomatoes were once believed to be poisonous. On June 28, 1820, Colonel Robert Gibbon ate a tomato on the step of the courthouse in Salem, MA. to prove that they are not poisonous.
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
First, in a small bowl, combine yeast, warm water, and 1/4 teaspoon sugar. Let it set until foamy, about 10-15 minutes.
Heat tomato juice and butter in the microwave or a saucepan until warm.(not hot).
In a large bowl, combine salt, 2 Tablespoons sugar, and 2 cups of flour. Then, blend together well.
Add yeast mixture and tomato juice mixture, and mix together well.
Continue to add and mix the remaining flour, 1/2 cup at a time. The 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 ° F for 45 minutes, until nicely browned.
Remove from pans and set the bread on a wire rack to cool.
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