Old Country Tomato Bread

• 1 pkg. dry yeast
• 1 c. very warm water
• 1 Tbsp. shortening
• 2 Tbsp. sugar
• 1 tsp. salt
• 1 c. tomato juice, scalded
• 4 c. flour
• melted butter

1. Dissolve yeast in water and set aside.
2. Cream shortening, sugar and salt until smooth.
3. Add tomato juice and mix well.
4. Cool to lukewarm.
5. Add to yeast, stir well.
6. Gradually add half the flour, beating well.
7. Add the remainder of the flour, mix well.
8. Turn dough out on lightly floured board and knead 5 minutes.
9. Place into greased bowl.
10. Cover with clean cloth, let rise in warm place for 2 hours.
11. Turn dough out on lightly floured board.
12. Shape into 1 large or 2 small loaves.
13. Place in greased loaf pan and brush top with melted butter.
14. Cover and let rise until doubled.
15. Bake at 400u0b0 for 15 minutes.
16. Then lower heat and bake at 375u0b0 for 45 minutes.

yeast, very warm water, shortening, sugar, salt, tomato juice, flour, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=204152 (may not work)