HOMEMADE V8 TOMATO JUICE RECIPE RECIPES

Name: Tomato Bread
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 loaves (16 slices).
Cuisine: Europe, Italian
Ingredients: 6 to 6-1/2 cups all-purpose flour; 3 tablespoons sugar; 2 packages (1/4 ounce each) active dry yeast; 1 teaspoon salt; 3/4 teaspoon dried oregano; 1/2 teaspoon garlic powder; 1/2 teaspoon dried basil; 1/4 teaspoon dried rosemary, crushed; 2 cups tomato or V8 juice; 1/2 cup tomato sauce; 2 tablespoons olive oil

TOMATO BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

Tomato Bread Recipe: How to Make It - Taste of Home image

I enjoy making homemade bread with this recipe. When I make toasted cheese sandwiches with this bread, it's just like eating pizza.

Provided by Taste of Home

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 2 loaves (16 slices).

Number Of Ingredients 11

Ingredients

6 to 6-1/2 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
3/4 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
2 cups tomato or V8 juice
1/2 cup tomato sauce
2 tablespoons olive oil

Steps:

In a large bowl, combine 3 cups flour, sugar, yeast, salt, oregano, garlic powder, basil and rosemary. In a large saucepan, heat the tomato juice, tomato sauce and oil to 120°-130°, stirring occasionally. Add the dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 35-40 minutes or until lightly browned. Remove from pans to cool on wire racks.

Nutrition Facts : Calories 102 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 147mg sodium, CarbohydrateContent 20g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

HOMEMADE CRANBERRY JUICE RECIPE - FOOD.COM

Homemade Cranberry Juice Recipe - Food.com image

I'm a cranberry nut. I just can't get enough of these berries. Here are some fun facts I found on the web. Cranberries are one of the only three native North American Fruits (Concord grapes, and blueberries being the others). To the eastern Indians, cranberries were known as sassamanesh. The Cape Cod Pequots and the South Jersey Leni- Lenape tribes called the little red berry ibimi or bitter berry. But it was the Pilgrims who gave the cranberry its modern name. To them, the pink cranberry blossoms resembled the heads of cranes; therefore the word crane berry later contracted to cranberry. Early American sailors carried barrels of cranberries while at sea as a source of vitamin C, much like the British limeys carried limes aboard ships.

Total Time 9 minutes

Prep Time 1 minutes

Cook Time 8 minutes

Yield 1 quart

Number Of Ingredients 3

Ingredients

1 lb fresh cranberries or 1 lb frozen cranberries
1 quart water
sugar

Steps:

Wash and drain fresh or frozen red-ripe cranberries.
Combine cranberries and water in a large pan.
Bring to a boil.
Reduce heat and cook until berries burst.
Strain juice through a fine strainer lined with cheese cloth.
Sugar can be added to juice to your taste.
Reheat juice until it is almost, but not boiling.
Pour into jars.
Allow to cool before refrigerating.

Nutrition Facts : Calories 220.3, FatContent 0.6, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 38, CarbohydrateContent 58.4, FiberContent 22, SugarContent 19.4, ProteinContent 1.9

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