Tomato Bread I

Ingredients

• Servings: 2
• 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

Recipe

• 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.