1/2 c Warm Water
1/4 c Sugar
1 ts Sugar
1/4 ts Ground Ginger
2 pk Active Dry Yeast
1 1/2 c Tomato Juice; warmed
6 c Unsifted Flour
1/4 c Butter; softened
1 ts Salt
In small bowl, combine water, 1 Tsp. sugar, ginger and yeast. Let stand
until bubbly.
In large bowl, combine tomato juice, 1/4 cup sugar and 2 cups flour. Add
yeast mixture; beat well. Stir in butter and salt.
Add 3 cups flour; stir until thoroughly blended. Stir in remaining flour.
Turn dough onto well-floured board; knead until smooth and satiny.
Return dough to bowl; brush top with butter. Cover and let rise 30 to 40
minutes, or until doubled. Punch down; divide in half.
Shape into two 14″ loaves.
Place on greased baking sheets.
Cut diagonal slashes on top. Brush with butter; cover and let rise again
until doubled.
Preheat oven to 350 degrees.
Bake 40 to 50 minutes, or until lightly browned.
Transfer loaves to wire racks. Cool
Makes 2 loaves bread.
NOTES : Dough can be baked in 2 greased 9×5 inch loaf pans. To freeze, wrap
cool loaves tightly in aluminum foil; seal. Reheat wrapped loaves at 350
degrees about 30 minutes.
Yields
8 Servings