Tomato Bread I recipe

2 servings

1 cup tomato juice

1 cup water

1 (.25 ounce) package instant yeast

1/4 cup vegetable oil

1/3 cup honey

1/4 cup chopped fresh parsley

1/4 cup chopped green onions

2 cloves garlic

1 carrot, shredded

1 teaspoon salt

6 cups bread flour

In a sauce pan, heat the tomato juice and water over a low heat until warm to the touch.

Pour into a large warmed bowl, and add yeast and honey; stir to dissolve yeast.

Allow to rest until yeast is creamy.

Mix in oil, parsley, onion, garlic, carrot, and salt.

Add 1 cup of the flour, and stir until smooth.

Add more flour, until a firm dough is formed.

Knead five minutes on a lightly floured surface.

Place dough in a greased bowl, and turn to coat the surface completely.

Allow to rise in a warm place until doubled in size.

Punch down, and divide into halves.

Form two loaves, and put into greased 9 x 5 inch loaf pans.

Allow to rise for another 45 minutes, or until loaves have doubled in size.

Bake at 400 degrees F (220 degrees C) for about 30 minutes, until golden brown.

Remove from pans to wire rack to cool.