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Prep Time: 2 Minutes Cook Time: 30 Minutes |
Ready In: 32 Minutes Servings: 4 |
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This is a from a 1974 newspaper clipping I found amongst some old papers. Ingredients:
1 cup tomato juice |
2 slices thick onions |
2 tablespoons sugar |
1 teaspoon salt |
1/2 teaspoon cinnamon |
1/8 teaspoon ground cloves |
1/8 teaspoon baking soda |
3 tablespoons soft shortening |
1 cup warm water |
1 teaspoon sugar |
1 (7 g) package dry yeast |
5 cups all-purpose flour (approx) |
Directions:
1. Combine the tomato juice,onion, sugar, salt, cinnamon, cloves and soda in a saucepan.
2. Heat to scalding, remove from the heat and add the shortening.
3. Stir until the shortening melts and cool to lukewarm.
4. Measure the water into a mixing bowl, add the suagr, stir to dissolve and sprinkle over the yeast.
5. Let stand 10 minutes.
6. Remove the onion from the tomato juice mixture and throw away.
7. Stir the tomato juice into the yeast mixture.
8. Add 2-1/2 cups flour and beat with a wooden spoon until the batter is smooth and sheets from the spoon.
9. Add enough of the remaining flour to make a soft dough that is easy to handle.
10. Mix well with your hand.
11. Turn on to a floured board and knead until smooth and elastic.
12. Put in a greased bowl, turn over once, cover with a cloth and let rise in a warm place until doubled, about an hour.
13. Grease two 8 x 4 x 3 inch loaf pans.
14. Punch the dough down and split into two.
15. Place in the loaf pans and let rise again until doubled, about 45 minutes.
16. Bake in a 400 F oven for 30-35 minutes or until loaves sound hollow when tapped on top.
17. Turn out of the pans and cool on wire racks.
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