Tomato Bread I

SUBMITTED BY: Jerry La Cross

"This is a bread that is a joy to make and eat."

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Original recipe yield 2 loaves

SERVINGS

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Servings
USMETRIC

In a sauce pan, heat the tomato juice and water over a low heat until warm to the touch. Pour into a large warmed bowl, and add yeast and honey; stir to dissolve yeast. Allow to rest until yeast is creamy.
Mix in oil, parsley, onion, garlic, carrot, and salt. Add 1 cup of the flour, and stir until smooth. Add more flour, until a firm dough is formed. Knead five minutes on a lightly floured surface. Place dough in a greased bowl, and turn to coat the surface completely. Allow to rise in a warm place until doubled in size.
Punch down, and divide into halves. Form two loaves, and put into greased 9 x 5 inch loaf pans. Allow to rise for another 45 minutes, or until loaves have doubled in size.
Bake at 400 degrees F (220 degrees C) for about 30 minutes, until golden brown. Remove from pans to wire rack to cool.

Reviewed on Sep. 26, 2003 by KATIANA

This is a wonderful bread! I use dry parsley instead of fresh and grind my carrot, onion and... MORE

Reviewed on Apr. 14, 2003 by CORINNE G

Sorry, but no one in my family liked this at all. MORE

Reviewed on May 14, 2003 by Barb K

Wow!! I can't say enough good things about this recipe! It's so versatile. I halved the... MORE

Reviewed on Jul. 25, 2007 by VISTAWAY1805

I love this recipe. I was looking for recipes to help use up all the roma tomatoes that were... MORE

Reviewed on Aug. 15, 2008 by Cook

An amazing recipe I found to use up the last of my tomato juice. I don't usually like to bake... MORE