Tomato Bread

By National Gardening Association Editors

2 cups tomato juice
2 tablespoons olive oil
3 tablespoons sugar
1 teaspoons salt
1/2 teaspoon each basil, oregano
1/4 cup ketchup
1/4 cup grated cheese
1 package active dry yeast
1/4 cup warm water (110F to 115F)
7 cup all-purpose flour

Scald tomato juice and oil. Add sugar, salt, herbs, ketchup and cheese, and let mixture cool to lukewarm. Sprinkle yeast on warm water and stir to dissolve. Add tomato mixture and three cups of flour to yeast. Beat by hand or with an electric mixer at medium speed for two minutes, scraping the bowl occasionally until smooth.

Gradually mix in enough remaining flour to make soft dough that leaves the side of the bowl. Turn onto lightly floured board and knead for eight to 10 minutes, or until dough is elastic and smooth. Place in lightly oiled bowl; turn dough over so top is oiled.

Cover and let rise in warm place until doubled - one to 1 1/2 hours. Punch down and divide in half. Shape into loaves and place in two greased, 9"x5"x3" loaf pans. Cover and let rise again until almost doubled, about 1 hour.

Bake in hot oven (375oF) about 25 minutes or until done.

Makes 2 loaves.

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