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1940's Tomato Loaf

Source of Recipe

Master Chef Don's 2008 Collection


Recipe Introduction

Servings: 24Yield: 2 loavesCategories: Appetizers/ Snacks, Yeast Bread

List of Ingredients

1/2 warm water (105º to 115ºF)
2 packages Active Dry Yeast
1 3/4 cups tomato juice (105º to 115ºF)
1/4 cup sugar
1 1/2 tablespoons vegetable shortening, softened
2 teaspoons salt
6 cups all-purpose flour
1 egg white, lightly beaten


Recipe

1.Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add tomato juice, sugar, shortening, salt and 2 cups flour; blend well. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

2.Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each half to 12- × 7-inch rectangle. Beginning at long end of each, roll up tightly as for jelly roll. Pinch seams and ends to seal. Gently roll back and forth to taper ends. Place, seam sides down, on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

3.Brush with egg white. With sharp knife, make three diagonal slashes, about 1/4-inch deep, on each loaf. Bake at 400ºF for 20 to 25 minutes or until done. Remove from sheet; cool on wire racks.