"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Tomato Basil Bread Recipe

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This recipe for Tomato Basil Bread, by , is from Recipes from the Heart , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nancy Rucker


GRIND - 5 cups Red Wheat and 5 cups White Wheat
MEASURE - 5 cups flour into bowl
- add 4 Tbsp Yeast, 1/4 cup wheat gluten
HEAT - 1 Quart stewed tomatoes - until very hot
ADD - cup dry onions, 1/4 cup dry basil, 1 Tbsp granulated garlic
add Hot water to measure 6 cups seasoned liquid
INTO - bread mixer -
cup honey - c oil - tomato/basil/garlic liquid - measured flour/yeast/gluten

MIX - 1 minute let STAND 10 minutes
ADD - 1 Tbsp Salt to remaining flour THEN - pour remaining flour into mixer
KNEAD - (speed 3 on my Boxch mixer) for 10 minutes
REST - 1 minute GREASE bread pans - FORM dough into pans
let RISE to desired size BAKE 27 - 33 minutes @ 350




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