---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Tomato Bread W/herbs
 Categories: Sun-dried, Breads, Wrv
      Yield: 1 servings
 
--------------------------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 two 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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