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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Although time consuming, it is well worth the effort. This is bread and pizza rolled into one, first the aroma in the kitchen is divine and second the taste of all those spices on a warm piece of bread will have you preparing it over and over again. Ingredients:
2 cups tomato juice |
1/2 cup canned tomato sauce |
2 tablespoons olive oil |
6 cups all purpose flour |
2 pkg active dry yeast |
3 tablespoons brown sugar |
1 teaspoon salt |
3/4 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/4 teaspoon ground rosemary |
1/4 teaspoon ground fennel |
1/4 teaspoon freshly ground pepper |
2 garlic cloves; crushed |
Directions:
1. Lightly grease large bowl and 2 9x5x3 inch loaf pans with olive oil.
2. Set aside.
3. In small saucepan, heat tomato juice, sauce and 2 Tablespoon olive oil to 120 degree F.
4. In large mixer bowl, combine 3 cups flour with yeast and remaining ingredients.
5. Pour in tomato mixture and beat thoroughly for 3 minutes.
6. Gradually add remaining 3 to 3-1/2 cup flour, mixing by hand if necessary until it holds together enough to turn out onto floured surface.
7. The dough is quite sticky and you may need to add a tad more flour, but don’t add an excessive amount or you will have a dry bread.
8. Knead about 5 minutes until dough smooths out.
9. Place dough in greased bowl, cover and let rise until doubled in size, about 1 hour.
10. Punch dough down, let rest 15 minutes, the shape into 2 loaves and place in prepared pans.
11. Cover pans and let dough rise an additional 45 minutes or until doubled in size.
12. Preheat oven to 375 degree F.
13. Bake loaves 10 minutes, reduce heat to 350 degree F. and bake 30 to 40 minutes more.
14. Bread is done when loaves sound hollow when thumped with knuckle.
15. Tip loaves out immediately onto wire racks to cool.
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