Tomato Bread I Recipe

Tomato Bread I Recipe

  • 1 cup tomato juice
  • 1 cup water
  • 1 (.25 ounce) package instant yeast
  • 1/4 cup vegetable oil
  • 1/3 cup honey
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped green onions
  • 2 cloves garlic
  • 1 carrot, shredded
  • 1 teaspoon salt
  • 6 cups bread flour
  1. In a sauce pan, heat the tomato juice and water over a low heat until warm to the touch. Pour into a large warmed bowl, and add yeast and honey; stir to dissolve yeast. Allow to rest until yeast is creamy.
  2. Mix in oil, parsley, onion, garlic, carrot, and salt. Add 1 cup of the flour, and stir until smooth. Add more flour, until a firm dough is formed. Knead five minutes on a lightly floured surface. Place dough in a greased bowl, and turn to coat the surface completely. Allow to rise in a warm place until doubled in size.
  3. Punch down, and divide into halves. Form two loaves, and put into greased 9 x 5 inch loaf pans. Allow to rise for another 45 minutes, or until loaves have doubled in size.
  4. Bake at 400 degrees F (220 degrees C) for about 30 minutes, until golden brown. Remove from pans to wire rack to cool.
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