Tomato Bread

• 2 cups tomato juice
• 1/2 cup tomato sauce
• 2 tablespoons olive oil
• 6 1/2 cups flour
• 2 packages active dry yeast
• 3 tablespoons brown sugar
• 1 teaspoon salt
• 3/4 teaspoon oregano
• 1/2 teaspoon dry basil
• 1/4 teaspoon rosemary
• 1/4 teaspoon pepper
• 2 cloves crushed garlic

1. Lightly grease large bowl and two loaf pans with olive oil.
2. In small saucepan, heat juice, sauce and 2 tbs olive oil to 120 F degrees.
3. Combine 3 cups flour with yeast and remaining ingredients.
4. Pour in tomato mix and beat 3 minutes.
5. Gradually add remaining flour until it holds together enough to turn out on floured surface.
6. If the dough is too sticky, and you may need to add a little more flour, but not too much or you will have a dry bread.
7. Knead about 5 minutes, until dough smooths out, place in lightly oiled bowl (olive is best here!), turning to coat dough with oil once, cover and let rise 1 hour.
8. Punch dough down, let rest 15 minutes, then shape into 2 loaves, and place in pans.
9. Cover pans and let rise 45 minutes.
10. Preheat oven to 375 F degrees.
11. Bake loaves 10 minutes, reduce heat to 350 F and bake 30-40 minutes more.
12. Bread is done when loaf sounds hollow when thumped with knuckle.
13. Tip loaves out immediately onto wire rack to cool.
14. *Note-Insteadof individual spices, you can also use 1 3/4 tsp of Italian Seasoning.

tomato juice, tomato sauce, olive oil, flour, active dry yeast, brown sugar, salt, oregano, dry basil, rosemary, pepper, garlic

Taken from www.food.com/recipe/tomato-bread-18254 (may not work)