You may also like
Categories:Viewed: 21 - Published at: 9 years ago
Ingredients
- 6 to 6-1/2 cups all-purpose flour
- 3 tablespoons sugar
- 2 packages (1/4 ounce each) active dry yeast
- 1 teaspoon salt
- 3/4 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried rosemary, crushed
- 2 cups tomato or V8 juice
- 1/2 cup tomato sauce
- 2 tablespoons olive oil
Method
- In a large bowl, combine 3 cups flour, sugar, yeast, salt, oregano, garlic powder, basil and rosemary. In a large saucepan, heat the tomato juice, tomato sauce and oil to 120°-130°, stirring occasionally. Add the dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
- Bake at 375° for 35-40 minutes or until lightly browned. Remove from pans to cool on wire racks.
