Tomato Bread W/herbs Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
WALDINE VAN GEFFEN VC42A
2 cup: Tomato juice,
1/2 cup: Canned tomato sauce,
2 tbsp: Olive oil,
6 cup: All-purpose flour, to 6-1/2
2 package: Active dry yeast,
3 tbsp: Brown sugar,
1 tsp: Salt,
3/4 tsp: Dried oregano,
1/2 tsp: Dried basil,
1/4 tsp: Ground rosemary,
1/4 tsp: Ground fennel,
1/4 tsp: Freshly ground pepper,
2 small: Cloves garlic, crushed
Directions:
Lightly grease large bowl and 2 9x5x3" loaf pans with olive oil. Set
aside. In small saucepan, heat tomato juice, sauce and 2 tb olive oil
to 120~. In large mixer bowl, combine 3 cups flour with yeast and
remaining ingredients. Pour in tomato mixture and beat thoroughly for
3 minutes. Gradually add remaining 3 to 3-1/2 c flour, mixing by hand
if necessary until it holds together enough to turn out onto floured
surface. The dough is quite sticky and you may need to add a tad more
flour, but dont add an excessive amount or you will have a dry
bread. Knead about 5 minutes until dough smooths out. Place dough in
greased bowl, cover and let rise until doubled in size, about 1 hour.
Punch dough down, let rest 15 minutes, the shape into 2 loaves and
place in prepared pans. Cover pans and let dough rise an additional
45 minutes or until doubled in size. Preheat oven to 375~. Bake
loaves 10 minutes, reduce heat to 350~ and bake 30 to 40 minutes
more. Bread is done when loaves sound hollow when thumped with
knuckle. Tip loaves out immediately onto wire racks to cool. Source:
Heartland by Marcia Adams. (wrv)
Source from luhu.jp
aside. In small saucepan, heat tomato juice, sauce and 2 tb olive oil
to 120~. In large mixer bowl, combine 3 cups flour with yeast and
remaining ingredients. Pour in tomato mixture and beat thoroughly for
3 minutes. Gradually add remaining 3 to 3-1/2 c flour, mixing by hand
if necessary until it holds together enough to turn out onto floured
surface. The dough is quite sticky and you may need to add a tad more
flour, but dont add an excessive amount or you will have a dry
bread. Knead about 5 minutes until dough smooths out. Place dough in
greased bowl, cover and let rise until doubled in size, about 1 hour.
Punch dough down, let rest 15 minutes, the shape into 2 loaves and
place in prepared pans. Cover pans and let dough rise an additional
45 minutes or until doubled in size. Preheat oven to 375~. Bake
loaves 10 minutes, reduce heat to 350~ and bake 30 to 40 minutes
more. Bread is done when loaves sound hollow when thumped with
knuckle. Tip loaves out immediately onto wire racks to cool. Source:
Heartland by Marcia Adams. (wrv)
Source from luhu.jp