Tomato Bread I recipe
All Recipes Bread Yeast Bread RecipesIngredients
- 1 cup tomato juice 1 cup water 1 (.25 ounce) package instant yeast ¼ cup vegetable oil ⅓ cup honey ¼ cup chopped fresh parsley ¼ cup chopped green onions 2 cloves garlic 1 carrot, shredded 1 teaspoon salt 6 cups bread flour
Nutrition Info
- 39.3 caloriescarbohydrate: 4.9 gcholesterol: : -fat: 2.3 gfiber: 0.2 gprotein: 0.3 gsaturatedFat: 0.3 gservingSize: -sodium: 100.9 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Tomato Bread I
Directions
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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.
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.
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.
Bake at 400 degrees F (220 degrees C) for about 30 minutes, until golden brown. Remove from pans to wire rack to cool.