Tomato Bread II

Servings

24

Ingredients

• 1 cup tomato juice
• 1 cup water
• 1 (.25 ounce) package instant yeast
• 1/4 cup vegetable oil
• 1/3 cup honey
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped spring onions
• 2 cloves garlic
• 1 carrot, shredded
• 1 teaspoon salt
• 6 cups strong flour

Instructions

1. 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.
2. Mix in oil, parsley, onion, garlic, carrot, and salt. Add 1 cup of the flour, and stir until smooth.
3. Add more flour, until a firm dough is formed. Knead five minutes on a lightly floured surface.
4. Place dough in a greased bowl, and turn to coat the surface completely. Allow to rise in a warm place until doubled in size.
5. Punch down, and divide into halves. Form two loaves, and put into greased 9 x 5 inch loaf pans.
6. Allow to rise for another 45 minutes, or until loaves have doubled in size.
7. Bake at 220°C for about 30 minutes, until golden brown. Remove from pans to wire rack to cool.