Recipe - Blushing Tomato Bread - Pk

One half cup Warm Water
One fourth cup Sugar
1 teaspoon 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; softened
1 teaspoon Salt

In small bowl, combine water, 1 Tsp. sugar, ginger and yeast. 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 to 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.

Preheat oven to 350 degrees.

Bake 40 to 50 minutes, or until lightly browned.

Transfer loaves to wire racks. Cool

Makes 2 loaves bread.

NOTES : Dough can be baked in 2 greased 9x5 inch loaf pans. To freeze, wrap
cool loaves tightly in aluminum foil; seal. Reheat wrapped loaves at 350
degrees about 30 minutes.
Posted to MCRecipe Digest V1 #939 by "abprice@wf.net" abprice@wf.net on
Dec 2, 1997