Tomato-Herb bread

(makes two loaves)
From: (Lynn Alford)

3 c tomato juice (about 85 to 100 F)
1 package yeast
1/4 c honey
1 egg
4 c flour (Whole wheat, white or 2 c of each)

Measure the tomato juice and pour it into a large bowl.  Sprinkle the
yeast over the juice and stir to dissolve.  Add the honey.  Beat in the
egg.  Add the flour, one cup at a time, stirring briskly after each
addition.  After you have added the flour, beat the mixture about 100
strokes, until it is very smooth.  Cover the bowl and let the dough rest
for 45 minutes in a warm place.  (If you want to, you can cut this time
down.  According to the book, this will make incorporating the rest of
the ingredients easier, and lets the yeast start rising without the
inhibiting presence of salt.  Even 10-15 minutes of rest time will help,
if you are pressed for time.)

1 T salt (optional)
1/4 c oil (olive oil is good with the tomato, but vegetable oil is fine)
4 c  flour
2 T Italian seasoning
2 T basil
4 T parmesan cheese
additional flour for kneeding the dough (2 c or more)

Pour the oil on the dough, sprinkle on the salt and fold them into the
dough.  (Stir around the side of the bowl and fold mixture toward the
center.)  Add the flour a cup at a time, and fold each cup in until
incorporated into the dough.  Once that flour has been incorporated, add
Italian seasoning, basil and cheese.  I just sprinkle some on top, mix
it on, then add more, until it looks right so those amounts are

Flour the surface of your kneading board and put the dough on it.
Lightly oil the bowl.  Kneed the dough, adding flour to the board when
necessary.  When the dough is elastic, place it in the bowl and cover
with a towel.  Let it rise for about an hour, then punch it down.  Let
it rise again for about 40 minutes then shape the dough and place it in
oiled loaf pans.  Cover and let rest for 15 minutes.  Brush surface with
one egg beaten with 1/4 c water.  Bake at 350 F for 50 to 70 minutes.
Loaves are done if golden brown all over, and the loaf makes a hollow
thump when tapped with finger.

(Those are the instructions for intermediate bread bakers.  Advanced
bread bakers can use whatever method works best for them.  New bread
bakers should beg, borrow or steal the Tassajara bread book for a
complete description of kneeding the dough and shaping the bread.)  This
bread is wonderful just warm with butter, or topped with a sharp
cheddar.  Goes well with Italian food.