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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 32 |
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I enjoy making homemade bread with this recipe. When I make toasted cheese sandwiches with this bread, it's just like eating pizza. Ingredients:
6 to 6-1/2 cups king arthur unbleached 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 |
Directions:
1. 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.
2. 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.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves. Place in two greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
4. Bake at 375° for 35-40 minutes or until lightly browned. Remove from pans to cool on wire racks. Yield: 2 loaves (16 slices).
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