Tomato Bread I

Name: Tomato Bread I
Yield: 24
Ingredients: 1 cup tomato juice; 1 cup water; 1 (.25 ounce) package instant yeast; 0.25 cup vegetable oil; 0.33329999446869 cup honey; 0.25 cup chopped fresh parsley; 0.25 cup chopped green onions; 2 cloves garlic; 1 carrot, shredded; 1 teaspoon salt; 6 cups bread flour

Recipe by Jerry La Cross from allrecipes.com

Snack

Ingredients

24 servings

•

1 cup tomato juice
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1 cup water
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1 (.25 ounce) package instant yeast
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0.25 cup vegetable oil
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0.33329999446869 cup honey
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0.25 cup chopped fresh parsley

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0.25 cup chopped green onions
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2 cloves garlic
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1 carrot, shredded
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1 teaspoon salt
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6 cups bread flour

Instructions

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.