Tomato Bread I

In a sauce pan heat the tomato juice and water over a low heat until warm to the touch. Pour into a large warmed bowl and add yeast and honey; stir to dissolve yeast. Allow to rest until yeast is creamy.

Mix in oil parsley onion garlic carrot and salt. Add 1 cup of the flour and stir until smooth. Add more flour until a firm dough is formed. Knead five minutes on a lightly floured surface. Place dough in a greased bowl and turn to coat the surface completely. Allow to rise in a warm place until doubled in size.

Punch down and divide into halves. Form two loaves and put into greased 9 x 5 inch loaf pans. Allow to rise for another 45 minutes or until loaves have doubled in size.

Bake at 400 degrees F (220 degrees C) for about 30 minutes until golden brown. Remove from pans to wire rack to cool.