Blushing Bread

READY IN: 3hrs 50mins
Recipe by HeatherFeather

So named for the "blush" of red color this bread gets from the tomato juice in the recipe. From one of my Aunt Alta's recipe clippings, originally from a Borden flyer.

Top Review by LonghornMama

An attractive bread with just a touch of sweetness that everyone enjoyed. I had just a bit of tomato juice to use up, so halved the recipe and used the bread machine for initial kneading and rising (used 3 c flour and added about 2 T additional water); shaped and baked in one loaf as directed. Thanks, HeatherFeather!

Ingredients Nutrition


  1. Combine wayer, yeast,just 1 tsp sugar, and the ginger; let stand about 10 minutes until foamy.
  2. In a large bowl, combine tomato juice, 1/4 cup sugar,salt, and 2 cups of the flour.
  3. Add the yeast mxiture and beat well.
  4. Add another 3 cups of the flour, stirring to blend well.
  5. Stir in as much remaining flour as you can (you may need more or les depending upon the day's humidity).
  6. Turn dough onto a well floured board and knead with floured hands until smooth and elastic, about 10 minutes.
  7. Grease a large bowl and place dough inside, flipping dough over once to grease the top; cover and let rise until doubled in bulk in a warm place, about 40 minutes or so (again, this will vary based on the temperature and humidity of the day).
  8. Punch risen dough down, then form into two round balls.
  9. Place on greased baking sheets or into 9" round cake tins and make two diagonal slashes in the top of each with a sharp knife.
  10. Brush with melted butter, cover with lightly greased plastic wrap, and let rise again until doubled (about as long as before).
  11. Preheat oven to 350 F and bake both loaves together for 40-50 minutes, or until loaves sound hollow in the bottom when tapped.
  12. Let cool on wire racks before slicing.

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