Prep 2 hrs 10 mins
Cook 30 mins
This is a from a 1974 newspaper clipping I found amongst some old papers.
- 1 cup tomato juice
- 2 slices thick onions
- 2 tablespoons sugar
- 1 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon baking soda
- 3 tablespoons soft shortening
- 1 cup warm water
- 1 teaspoon sugar
- 1 (7 g) package dry yeast
- 5 cups all-purpose flour (approx)
- 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.