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Prep Time: 180 Minutes Cook Time: 50 Minutes |
Ready In: 230 Minutes Servings: 12 |
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So named for the blush of red color this bread gets from the tomato juice in the recipe. From one of my Aunt Alta's recipe clippings, originally from a Borden flyer. Ingredients:
1/2 cup lukewarm water |
1/4 cup granulated sugar |
1 teaspoon granulated sugar |
1/4 teaspoon ground ginger |
2 envelopes active dry yeast (4 1/2 tsp. total) |
1 1/2 cups tomato juice (such as sacramento tomato plus) |
1 teaspoon salt |
6 cups unsifted all-purpose flour, more as needed |
2 -4 tablespoons butter or 2 -4 tablespoons margarine, melted |
Directions:
1. Combine wayer, yeast,just 1 tsp sugar, and the ginger; let stand about 10 minutes until foamy.
2. In a large bowl, combine tomato juice, 1/4 cup sugar,salt, and 2 cups of the flour.
3. Add the yeast mxiture and beat well.
4. Add another 3 cups of the flour, stirring to blend well.
5. Stir in as much remaining flour as you can (you may need more or les depending upon the day's humidity).
6. Turn dough onto a well floured board and knead with floured hands until smooth and elastic, about 10 minutes.
7. Grease a large bowl and place dough inside, flipping dough over once to grease the top; cover and let rise until doubled in bulk in a warm place, about 40 minutes or so (again, this will vary based on the temperature and humidity of the day).
8. Punch risen dough down, then form into two round balls.
9. Place on greased baking sheets or into 9 round cake tins and make two diagonal slashes in the top of each with a sharp knife.
10. Brush with melted butter, cover with lightly greased plastic wrap, and let rise again until doubled (about as long as before).
11. Preheat oven to 350 F and bake both loaves together for 40-50 minutes, or until loaves sound hollow in the bottom when tapped.
12. Let cool on wire racks before slicing.
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