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V8 Bread

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Joined: 07 Jan 2008
Posts: 12
Location: northern mn

PostPosted: Sat Sep 26, 2009 4:59 pm    Post subject: V8 Bread Reply with quote

V8 Bread

I saw a Tomato Bread recipe by Michelle Rich, of Argos, IN, which won 1st prize in the Yeast Breads division in the 2nd Annual New England Cook-Off of 1988.

I tried the recipe, which used tomato juice as its liquid, and although it was interesting it sort of lacked a “punch”. Using an old hot rodder trick to soup up underpowered cars .... I added a V8!

2 1/2 C V8 Juice
2 T Butter or Olive Oil
6 C AP Flour
2 T Dry Yeast
3 T Sugar
1 t Salt
1 - 2 t Dried Herbs (Basil/Oregano/Fennel/Rosemary)
1 clove Garlic crushed

Heat Tomato Juice and Butter/Oil to 120
Combine 3 C Flour with other dry ingredients (the dried herbs and garlic were in the original recipe, but to tell the truth, they pretty much get lost and can safely be omitted)
Add warm liquids to dry ingredients, mix for 3 min
Add enough of the remaining Flour to make firm dough, knead until not sticky
In an oiled bowl, covered, let it rise until doubled @1 hr
Punch dough down, divide in half, and let it rest 15 min
Form 2 loaves, place in greased pans, cover and let rise @ 45 min
Bake in preheated 375 oven 10 min
Reduce heat to 350, Bake another 30 min (to internal temp of @ 190)
Remove from pans and cool on racks

Makes great toast, garlic bread, and grilled cheese sandwiches, as well as fresh crumbs to use in meatballs and meatloaf.
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