tomato bread
By Keri
0 Picture
Ingredients
- 2 cup tomato juice
- 2 tablespoons of butter
- 3 tablespoons of sugar
- 1 teaspoon salt
- one fourth cup tomato ketchup
- package active dry yeast
- 1/4 cup warm water
- 7 cups sifted all purpose flour
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
heat tomato juice and butter together until butter is melted. Add sugar, salt and ketchup.let cool to lukewarm.
Step 2
sprinkle yeast on warm water. Stir to dissolve.
Step 3
add tomato mixture and 3 cups flour to yeast. Beat with electric mixer at medium speed scraping the bowl occasionally, 2 minutes. Or beat by hand until smooth.
Step 4
in a knuff remaining flour, a little at a time, first with spoon and then with hands, to make a soft dough to leave the side of the bowl, turn onto lightly floured bread and knead until smooth and elastic, 8 to 10 minutes place in lightly greased bowl; turn go over to Greece top. Cover and let rise in warm place until doubled, one to one and a half hours punch down and divide in half. Cover and let rest 10 minutes. Shape into loaves and place in greased 9 by five by 3 inch loaf pans cover and let rise until almost doubled about
Step 5
bake in hot oven about 25 minutes, or until bread tests done.
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