Prep 15 mins
Cook 3 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.
- 295.73 ml tomato vegetable juice
- 29.58 ml pepper olive oil
- 1 egg white
- 59.14 ml grated parmesan cheese
- 14.79 ml dried basil
- 4.92 ml dried oregano
- 29.58 ml sugar
- 4.92 ml garlic powder
- 4.92 ml onion powder
- 2.46 ml salt
- 709.77 ml bread flour
- 7.39 ml 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!