Very good bread; nice change of pace. For those who don't often bake bread, I recommend that instead of using the vague "warm to the touch" method of determining when the tomato juice and water are hot enough, get out a thermometer and let it get to 110 degrees (or whatever your package of yeast recommends). Getting the temperature right is the key to a good rise. I didn't use a "warmed bowl" and don't see why that would matter if you get the liquid the right temperature. I might use a bit more salt next time -- I often use 2-3 teaspoons for two loves of bread.
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Very good bread; nice change of pace. For those who don't often bake bread, I recommend that...