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Tomato Bread

2 c tomato juice
1/2 c tomato sauce
2 tbs olive oil
6 1/2 c flour
2 pk active dry yeast
3 tbs brown sugar
1 tsp salt
3/4 tsp oregano
1/2 tsp dry basil
1/4 tsp rosemary
1/4 tsp pepper
2 cloves crushed garlic

Lightly grease large bowl and two loaf pans with olive oil. In small saucepan, heat juice, sauce and 2 tbs olive oil to 120 F. Combine 3 cups flour with yeast and remaining ingredients. Pour in tomato mix and beat 3 minutes. Gradually add remaining flour until it holds together enough to turn out on floured surface. If the dough is too sticky, and you may need to add a little more flour, but not too much or you will have a dry bread. Knead about 5 minutes, until dough smooths out, place in lightly oiled bowl (olive is best here!), turning to coat dough with oil once, cover and let rise 1 hour. Punch dough down, let rest 15 minutes, then shape into 2 loaves, and place in pans. Cover pans and let rise 45 minutes. Preheat oven to 375 F Bake loaves 10 minutes, reduce heat to 350 F and bake 30-40 minutes more. Bread is done when loaf sounds hollow when thumped with knuckle. Tip loaves out immediately onto wire rack to cool.

*Note-Instead of individual spices, you can also use 1 3/4 tsp of Italian Seasoning.
Recipe featured in Bread Daily on 9/12/01.