Recipe - Blushing Tomato Bread

One half cup Warm water
One fourth cup Plus 1 tsp sugar
One fourth teaspoon Ground ginger
2 pack Active dry yeast
1 One half cup Tomato juice, warmed
6 cup Unsifted flour
One fourth cup Butter or margarine,
softened
1 teaspoon Salt

In small bowl, combine water, 1 tsp sugar, ginger and yeast. Let stand Let
stand until bubbly. In large bowl, combine tomato juice, One fourth cup sugar and
2 cups flour. Add yeast mixture, beat well. Stir in butter and salt. Add 3
cups flour; stir until thoroughly blended. Stir in remaining flour.

Turn dough onto wellfloured board; knead until smooth and satiny. Return
dough on bowl; brush top with butter. Cover and let rise 30 to 40 minutes
or until doubled. Punch down; divide in half. Shape into two 14" loaves.

Place on greased baking sheets. Cut diagonal slashes on top. Brush with
butter; cover and let rise again until doubled in size. Preheat oven to 350
degrees. Bake 40 to 50 minutes or until lightly browned. Transfer loaves to
wire racks. Cool. Makes 2 loaves.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini