Tomato bread w/herbs
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Tomato bread w/herbs
  Bread  
Last updated 6/12/2012 1:26:58 AM. Recipe ID 61639. Report a problem with this recipe.
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      Title: Tomato bread w/herbs
 Categories: Sun-dried, Breads, Wrv
      Yield: 1 Servings
 
MMMMM------------------WALDINE VAN GEFFEN VC42A-----------------------
      2 c  Tomato juice
    1/2 c  Canned tomato sauce
      2 tb Olive oil
      6 c  All-purpose flour; to 6-1/2
      2 pk Active dry yeast
      3 tb Brown sugar
      1 ts Salt
    3/4 ts Dried oregano
    1/2 ts Dried basil
    1/4 ts Ground rosemary
    1/4 ts Ground fennel
    1/4 ts Freshly ground pepper
      2 sm Cloves garlic; crushed
 
  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 don't 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)
 




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Recipe ID 61639 (Apr 03, 2005)

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