Tomato Soup and Sandwich Bread
Author: 
 
Makes one large loaf of tomato-cheese goodness.
Ingredients
  • 1 cup tomato vegetable juice (I used the spicy variety)
  • ¼ cup butter
  • ¼ cup very warm water
  • ½ teaspoon sugar
  • 1 package active-dry yeast
  • 3¼ - 3½ cups bread flour
  • 1 teaspoon salt
  • 1 tablespoon dried basil (or to taste)
  • 2 cups grated sharp cheddar cheese
  • Additional chopped cheese, up to ½ cup (optional)
Instructions
  1. Lightly grease (or use baking spray) a large bread pan. This makes a tall loaf of bread, so if your pan is on the small side, you may want to make a turn ¼ of the dough into a small personal-size round loaf or a couple of rolls. Form them on a small baking sheet. (Baking time will be shorter.)
  2. Heat tomato juice and butter together on low heat until butter is melted. Remove from heat and allow mixture to cool to lukewarm.
  3. In a small bowl combine warm water , sugar, and yeast. Let it sit until bubbly - about 5 minutes.
  4. Put lukewarm tomato mixture into a large bowl. (A stand mixer with dough hook is recommended.)
  5. Add yeast mixture, 3 cups bread flour, salt, and basil. Beat for 1 minute. Slowly add enough of the remaining flour to make dough come cleanly away from the side of the bowl. Dough will be soft and slightly tacky, but should not be sticky. Knead by machine for 5 minutes, or by hand on a lightly floured board for 7 minutes.
  6. Knead in the cheese. Form a ball with the dough and place in a lightly greased bowl. Cover and allow to rise until double - about 1 hour.
  7. Once risen, form into a loaf and place in prepared bread pan. Cover and let rise until doubled - about 45 minutes.
  8. Heat oven to 375 F. Bake bread in center of oven for approximately 45 minutes. Top will feel very firm and bread will sound hollow when turned out of pan and thumped on the bottom. Allow bread to cool before cutting.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=7724