---------- Recipe via Meal-Master (tm) v8.02
       Title: Tomato Bread W/herbs
  Categories: Sun-dried, Breads, Wrv
       Yield: 1 servings
 --------------------------WALDINE VAN GEFFEN VC42A--------------------------
       2 c  Tomato juice
     1/2 c  Canned tomato sauce
       2 tb Olive oil
       6 c  All-purpose flour; to 6-1/2
       2 pk Active dry yeast
       3 tb Brown sugar
       1 ts Salt
     3/4 ts Dried oregano
     1/2 ts Dried basil
     1/4 ts Ground rosemary
     1/4 ts Ground fennel
     1/4 ts Freshly ground pepper
       2 sm Cloves garlic; crushed
   Lightly grease large bowl and 2 9x5x3 loaf pans with
   olive oil. Set aside. In small saucepan, heat tomato
   juice, sauce and 2 tb olive oil to 120~. In large
   mixer bowl, combine 3 cups flour with yeast and
   remaining ingredients. Pour in tomato mixture and beat
   thoroughly for 3 minutes. Gradually add remaining 3 to
   3-1/2 c flour, mixing by hand if necessary until it
   holds together enough to turn out onto floured
   surface. 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. Knead about 5
   minutes until dough smooths out. Place dough in
   greased bowl, cover and let rise until doubled in
   size, about 1 hour. Punch dough down, let rest 15
   minutes, the shape into 2 loaves and place in prepared
   pans. Cover pans and let dough rise an additional 45
   minutes or until doubled in size. Preheat oven to
   375~. Bake loaves 10 minutes, reduce heat to 350~ and
   bake 30 to 40 minutes more. Bread is done when loaves
   sound hollow when thumped with knuckle. Tip loaves out
   immediately onto wire racks to cool. Source: Heartland
   by Marcia Adams. (wrv)