Tomato Juice Bread Recipes

TOMATO BREAD

Steps:

• In a large bowl, combine 3 cups flour, sugar, yeast, salt, oregano, garlic powder, basil and rosemary. In a large saucepan, heat the tomato juice, tomato sauce and oil to 120°-130°, stirring occasionally. Add the dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 35-40 minutes or until lightly browned. Remove from pans to cool on wire racks.

TOMATO BREAD I

Steps:

• 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.

V-8 TOMATO BREAD

Steps:

• In the bread machine pan, place all ingredients (except the dried tomatoes) in the order suggested by the manufacturer.
• Use the 'basic' bread setting and'light' crust color.
• Bake according to your machine directions.
• When the machine beeps during the kneading cycle, add the dried tomatoes a few at a time until they are kneaded into the dough.

TOMATO BREAD

Steps:

• Lightly grease large bowl and two loaf pans with olive oil.
• In small saucepan, heat juice, sauce and 2 tbs olive oil to 120 F degrees.
• Combine 3 cups flour with yeast and remaining ingredients.
• Pour in tomato mix and beat 3 minutes.
• Gradually add remaining flour until it holds together enough to turn out on floured surface.
• If the dough is too sticky, and you may need to add a little more flour, but not too much or you will have a dry bread.
• Knead about 5 minutes, until dough smooths out, place in lightly oiled bowl (olive is best here!), turning to coat dough with oil once, 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 degrees.
• Bake loaves 10 minutes, reduce heat to 350 F and bake 30-40 minutes more.
• Bread is done when loaf sounds hollow when thumped with knuckle.
• Tip loaves out immediately onto wire rack to cool.
• *Note-Insteadof individual spices, you can also use 1 3/4 tsp of Italian Seasoning.

TOMATO BREAD III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
• In a large bowl, stir together flour, baking powder, salt, Italian seasoning, thyme, sugar, Cheddar and Parmesan cheeses. In a separate bowl, mix together 1/2 cup reserved tomato juice, milk, eggs, oil and garlic. Combine liquid and dry mixtures. Fold in chopped tomatoes and olives. Pour batter into prepared pan.
• Bake in preheated oven for 60 minutes or until toothpick inserted into center of the loaf comes out clean.

TOMATO JUICE BREAD

Steps:

• Combine the tomato juice,onion, sugar, salt, cinnamon, cloves and soda in a saucepan.
• Heat to scalding, remove from the heat and add the shortening.
• Stir until the shortening melts and cool to lukewarm.
• Measure the water into a mixing bowl, add the suagr, stir to dissolve and sprinkle over the yeast.
• Let stand 10 minutes.
• Remove the onion from the tomato juice mixture and throw away.
• Stir the tomato juice into the yeast mixture.
• Add 2-1/2 cups flour and beat with a wooden spoon until the batter is smooth and sheets from the spoon.
• Add enough of the remaining flour to make a soft dough that is easy to handle.
• Mix well with your hand.
• Turn on to a floured board and knead until smooth and elastic.
• Put in a greased bowl, turn over once, cover with a cloth and let rise in a warm place until doubled, about an hour.
• Grease two 8 x 4 x 3 inch loaf pans.
• Punch the dough down and split into two.
• Place in the loaf pans and let rise again until doubled, about 45 minutes.
• Bake in a 400 F oven for 30-35 minutes or until loaves sound hollow when tapped on top.
• Turn out of the pans and cool on wire racks.