Recipe ingredients
- 2 cups tomato juice
- 1/2 cup tomato sauce
- 2 tablespoons butter
- 6 to 6 1/2 cups all-purpose flour
- 2 packages dry yeast
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 1/4 teaspoon ground rosemary
- 1/4 teaspoon ground fennel
- 1 garlic clove, crushed
Recipe method
- Heat tomato juice, sauce and butter to 120 degrees F.
- In a large bowl, combine 3 cups flour with yeast, sugar, salt, basil, oregano, rosemary and fennel.
- Add warmed tomato mixture and garlic. Mix with dough hook or by hand 3 minutes scraping bowl frequently.
- Add 3 to 31/2 cups additional flour, until firm enough to handle. Turn out onto floured board.
- Add enough flour that dough is not sticky. Knead until smooth and elastic.
- Place dough in a greased bowl. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch down. Let rest 15 minutes. Shape into two loaves. Place in greased 9-inch bread pans.
- Cover loosely. Let rise until nearly doubled, about 45 minutes.
- Bake at 375 degrees F for 10 minutes.
- Reduce heat to 350 degrees F and bake 30 minutes longer, until loaves sound hollow when tapped.
- Remove from pans. Cool on a rack.
Other yeast bread recipes:
Tomato bread recipe
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