Cook3 hrs 30 mins
This is a DELICIOUS recipe that I found in the 2002 Iowa State Fair Cookbook. I love that it works in a bread machine but it also can be assembled with the dough setting and baked in a traditional pan. The color and texture are divine. Credits to Joyce Whipps, West Des Moines - 1st Place, 2000 Breads, Bread Machine.
- 1 1⁄4 cups tomato vegetable juice
- 2 tablespoons pepper olive oil
- 1 egg white
- 1⁄4 cup grated parmesan cheese
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 2 tablespoons sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1⁄2 teaspoon salt
- 3 cups bread flour
- 1 1⁄2 teaspoons fast-rising active dry yeast
- Place ingredients in bread machine pan in order specified by manufacturer. Set for white, light crust.
When I saw this recipe I knew I had to try it! I used V8 juice in the spicy hot flavor & fresh shaved parmesan, but other than that made as directed. The loaf rose about an inch above the bread pan & made a light, crisp crust with a soft & tender center. The flavor is outstanding & we'd eaten about half the loaf before dinner was even on the table! Thanks for sharing the recipe, flowers! Made & enjoyed for Fall 2009 Pick A Chef. You've been adopted! :) http://www.recipezaar.com/bb/viewtopic.zsp?t=310505&postdays=0&postorder=asc&start=0
Have made this three times and each time by hand using tomato juice, no cheese and no egg whites. Three winners. The only thing I did differently the second time, was I warmed the juice so the yeast would rise better. Used with "Melting Pot Swiss Cheddar Fondue" - excellent!
I saw this today and got soooo excited because I had all the ingredients to make it. I used fresh basil instead of the dehydrated, but the rest was the same. OMGOODNESS.. the whole house smelled like an Italian restaurant when it was baking! I did cut down the sugar a little based on one cooks comments. I cannot WAIT to make Panini's out of this bread! I have some meatballs, mozzarella cheese, and spinach just waiting for a grilled Panini lunch tomorrow! Thank you!