Tomato Bread
Mrs. Growson Kellogg Recipe Box two-card card
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: 15-20 minutes then about 45 Mins.
Temperature: 400° F. then 375° F.
Equipment: mixing vessel, kneading surface, greased loaf pan, brush, and oven are named or required
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