Years ago Bob and I ate at a delicious little Italian restaurant in Chicago called Mama Lena’s that served tomato bread as one of its seven courses.  This recipe was given to me later by friend and co-worker Susie. I recently made it to go with lasagna and it was a big hit.

Tomato Bread
2 c. tomato juice
2 Tbsp. butter
3 Tbsp. sugar
1 tsp. salt
¼ c. ketchup
1 pkg. yeast
¼ c. warm water
7 c. flour (approximately)

Heat tomato juice and butter until butter melts.  Add sugar, salt and ketchup; cool to warm.  Dissolve yeast in warm water.

Add tomato mixture and 3 c. flour to yeast.  Beat at medium speed 2 minutes.  Mix in remaining flour to make soft dough.  Knead 8-10 minutes.  Cover and let rise till double, about 1 ½ hours.  Punch down and divide in half; rest 10 minutes.  Place in greased 9X5X3 pans and rise until double, about 1 hour.  Bake 25 minutes at 425 degrees.

Yield: 2 delicious loaves.