Recipe by s'kat
Make your next sandwich memorable with this hearty, herbed loaf!
Top Review by Milla
very good bread. the herbs were just right. this was really my first attempt at bread making and i think i added too much flour and dried it out a bit, so i'll go easy on the flour next time. i also substituted a cup of wheat flour for the white and halved the recipe, which worked out fine. eaten with a pat of butter or dipped in olive oil.
- 2 cups tomato juice
- 1⁄2 cup tomato sauce
- 2 tablespoons olive oil
- 6 1⁄2 cups flour
- 2 packages active dry yeast
- 3 tablespoons brown sugar
- 1 teaspoon salt
- 3⁄4 teaspoon oregano
- 1⁄2 teaspoon dry basil
- 1⁄4 teaspoon rosemary
- 1⁄4 teaspoon pepper
- 2 cloves crushed garlic
Directions See How It's Made
- 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.