Tomato Bread

 

2 cups tomato juice 1/2 cup tomato sauce 2 tablespoons butter 6 to 6 1/2 cups all−purpose flour 2 packages (2 tablespoons) 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

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 or 300 strokes, 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.