Tomato Juice Bread

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READY IN: 2hrs 40mins
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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