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Email to Don F. Easley      

    1940's Tomato Loaf

    Source of Recipe

    ster Chef Don's 2009 Collection

    Recipe Introduction

    Servings: 24Yield: 2 loavesCategories: Appetizers/ Snacks, Yeast Bread

    Recipe Link: www.recipecircus.com/recipes/MasterChef

    List of Ingredients

    1/2 warm water (105 to 115F)
    2 packages Active Dry Yeast
    1 3/4 cups tomato juice (105 to 115F)
    1/4 cup sugar
    1 1/2 tablespoons vegetable shortening, softened
    2 teaspoons salt
    6 cups all-purpose flour
    1 egg white, lightly beaten

    Recipe

    1.Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add tomato juice, sugar, shortening, salt and 2 cups flour; blend well. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

    2.Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each half to 12- 7-inch rectangle. Beginning at long end of each, roll up tightly as for jelly roll. Pinch seams and ends to seal. Gently roll back and forth to taper ends. Place, seam sides down, on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

    3.Brush with egg white. With sharp knife, make three diagonal slashes, about 1/4-inch deep, on each loaf. Bake at 400F for 20 to 25 minutes or until done. Remove from sheet; cool on wire racks.

 

 

 


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