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Tomato Juice Bread




Source of Recipe


Jane Brody's Good Food Book. Bantam Books, New York: 1985.


List of Ingredients




½ cup warm water (105º-115º)
1 teaspoon sugar
¼ teaspoon ginger
2 packages (2 scant tablespoons) active dry yeast
1 ½ cups warm tomato juice
¼ cup sugar
2 cups whole-wheat flour
4 tablespoons (1/2 stick) butter or margarine, softened
1½ teaspoons salt, if desired
½ teaspoon no-salt seasoning
½ teaspoon crushed celery flakes or celery powder or crushed celery seeds
3 ½ to 4 cups white flour
Melted butter for brushing loaves (optional)



Recipe



Put the warm water in a small bowl, and dissolve the 1 teaspoon of sugar, ginger, and yeast. Set the mixture aside until the yeast starts to bubble, about 5 to 10 minutes.
In a large bowl, combine the tomato juice, ¼ cup sugar, and whole-wheat flour, beating the ingredients well. Add the proofed yeast mixture and combine it well with the other ingredients.
Add the softened butter or margarine, salt, herb mix, celery flakes, and 3 cups of the white flour, stirring the mixture until the dough pulls away from the side of the bowl.
Sprinkle ½ cup of the remaining white flour on a work surface, turn out the dough and knead it thoroughly (about 8 minutes), adding more flour if needed to make a satiny smooth dough. Place the dough in a greased bowl, turning the dough to coat it with grease on all sides. Cover the bowl, and set the dough in a warm place to rise until doubled, about 1½ hours.
Punch down the dough, and turn it out onto a board. Knead the dough lightly, divide it in half, and form each half into a loaf. Place the loaves in greased bread pans about 9 x 5 x 3 inches, brush the tops with butter, if desired, and let the loaves rise again until they have doubled, about 1 hour.
Bake the bread in a preheated 350º oven for 45 minutes, checking halfway through to be sure the tops are not browning too quickly (if they are, reduce the oven temperature to 325º).
Yields 2 large loaves