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Tomato Bread

2 c tomato juice
1/2 c tomato sauce
2 tb olive oil
6 1/2 c flour
2 pk active dry yeast
3 tb brown sugar
1 ts salt
3/4 ts oregano
1/2 ts dry basil
1/4 ts rosemary
1/4 ts pepper
2 cloves crushed garlic

Lightly grease large bowl and two loaf pans with olive oil. In
small saucepan, heat juice, sauce and 2 tbsp olive oil to 120 F.
Combine 3 cups flour with yeast and remaining ingredients. Pour in
tomato mix and beat 3 minutes. Gradually add remaining flour, mixing
by hand, if necessary, until it holds together enough to turn out
on floured surface. The dough is quite sticky, and you may need to
add a little more flour, but not too much, or you will have a dry

Knead about 5 minutes, until dough smooths out, place in greased
bowl, cover and let rise 1 hour. Punch dough down, let rest 15
minutes, then shape into 2 loaves, and place in pans.

Cover pans and let rise 45 minutes.Preheat oven to 375 F Bake loaves
10 minutes, reduce heat to 350 F and bake 30-40 minutes longer.
Bread is done when loaf sounds hollow when thumped with knuckle.
Tip loaves out immediately onto wire rack to cool.


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