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The Bread Baker Bible

The Bread Baker Bible

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Publicado porAbu Bakar Siddique

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Categories:Types, Recipes/Menus
Published by: Abu Bakar Siddique on Jan 08, 2010
Copyright:Attribution Non-commercial

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05/11/2014

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2 cups V−8
2 tablespoons butter
3 tablespoons granulated sugar
1 teaspoon salt
Scant 1 teaspoon basil
Scant 1 teaspoon oregano
1/2 cup grated Cheddar cheese
1/4 cup ketchup
1/4 cup warm water
1 package dry yeast
7 or more cups flour

Heat V−8 and butter until butter melts. Add sugar, salt, herbs, ketchup, and cheese. Cool to lukewarm.

Add lukewarm tomato mixture to 3 cups flour and yeast. Beat until smooth. Gradually add more flour
until you have a soft workable dough. Knead 8 to 10 minutes until smooth and elastic. Place in greased
bowl, let rise until doubled (1 1/2 hours).

Punch down and divide in half. Let rest 10 minutes, covered. Shape into loaves and place in well
greased bread pans. Cover and let rise until doubled again (1 hour).

Bake at 350 degrees F for 25 to 35 minutes.

V−8 Bread

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