Tomato Bread

Yield: Makes 1 - 9 1/2 x 5 1/2 lg. loaf

Ingredients

• 1 tablespoon Shortening
• 1 teaspoon Salt
• 1½ tablespoon sugar
• 1 cup scalded Tomato juice
• ½ cake Compressed Yeast
• ¼ cup lukewarm water
• 3¾ cup flour

Directions

1. Add shortening, salt + sugar to tomato juice, soften yeast in lukewarm water. Add to cooled tomato juice mixture.
2. Add ½ the flour. Beat until smooth. Add remaining flour, knead until elastic (about 5 mins).
3. Let rise in warm place until double in bulk, (about 2 hrs) Shape into loaf + place in greased pan. Brush top with melted shortening.
4. Let rise until double in bulk. (about 2 hrs). Bake as directed.

Timing

• Time - 15-20 minutes then about 45 Mins.

Temperature

• Temp. 400° F. then 375° F.

Equipment

• mixing vessel, kneading surface, greased loaf pan, brush, and oven are named or required

Needs review

Uncertain yield: Final abbreviation between “5½” and “loaf” is faint. Candidates: “Makes: 9½ x 5½ in. loaf”, “Makes: 9½ x 5½ loaf”.

Uncertain baking time: Digits after “15-” are difficult to distinguish. Candidates: “Time - 15-20 minutes then about 45 Mins.”, “Time - 15-? minutes then about 45 Mins.”.