Recipe by Suzie_Q
I got this from recipegoldmine.com. It doesn't give a submitter, so I don't know who to give credit to! The description says this bread is great to use for grilled cheese and that sounds delicious to me!
Top Review by **Tinkerbell**
This made a dense bread that had a hint of tomato. We were really happy with the spices, as they weren't overpowering. It was a very nice balance. DH (who doesn't eat cheese) enjoyed slices of warm bread with butter, while the rest of us made grilled cheese sandwiches. Oh yum! I used my Kitchenaid Mixer for the mixing & kneading parts; using about one extra cup of flour. The only concern with this recipe is that the instructions don't say when to add the water. I nearly forgot it altogether but when I realized it I added it while mixing the 4th cup of flour. Thanks for sharing, Suzie_Q! Made for the Fall 2009 Adopt-A-Tag game. :)
- 473.18 ml v 8 vegetable juice
- 29.58 ml butter
- 44.37 ml white sugar
- 4.92 ml salt
- 4.92 ml basil, scant
- 4.92 ml oregano, scant
- 118.29 ml grated cheddar cheese
- 59.14 ml ketchup
- 59.14 ml warm water
- 11.09 ml package dry yeast
- 1656.13 ml all-purpose flour (may need more)
Directions See How It's Made
- Heat V-8 and butter until butter melts. Add sugar, salt, herbs, ketchup, and cheese. Cool to lukewarm.
- Add lukewarm tomato mixture to 3 cups flour and yeast. Beat until smooth. Gradually add more flour until you have a soft workable dough. Knead 8 to 10 minutes until smooth and elastic. Place in greased bowl, let rise until doubled (1 1/2 hours).
- Punch down and divide in half. Let rest 10 minutes, covered. Shape into loaves and place in well greased bread pans. Cover and let rise until doubled again (1 hour).
- Bake at 350 degrees F for 25 to 35 minutes.