Tomato Bread With Herbs
From despinap 15 years agoIngredients
- 2 cups tomato juice shopping list
- 1/2 cup canned tomato sauce shopping list
- 2 tablespoons olive oil shopping list
- 6 cups all purpose flour shopping list
- 2 pkg active dry yeast shopping list
- 3 tablespoons brown sugar shopping list
- 1 teaspoon salt shopping list
- 3/4 teaspoon dried oregano shopping list
- 1/2 teaspoon dried basil shopping list
- 1/4 teaspoon ground rosemary shopping list
- 1/4 teaspoon ground fennel shopping list
- 1/4 teaspoon freshly ground pepper shopping list
- 2 garlic cloves; crushed shopping list
How to make it
- Lightly grease large bowl and 2 9x5x3 inch loaf pans with olive oil.
- Set aside.
- In small saucepan, heat tomato juice, sauce and 2 Tablespoon olive oil to 120 degree F.
- 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 cup 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 degree F.
- Bake loaves 10 minutes, reduce heat to 350 degree F. 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.
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