Tomato Bread I recipe

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Ingredients

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 calories
carbohydrate: 4.9 g
cholesterol: : -
fat: 2.3 g
fiber: 0.2 g
protein: 0.3 g
saturatedFat: 0.3 g
servingSize: -
sodium: 100.9 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Bake at 400 degrees F (220 degrees C) for about 30 minutes, until golden brown. Remove from pans to wire rack to cool.

Recipe Yield

2 loaves

Recipe Note

This is a bread that is a joy to make and eat.

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