[CH] CHILE TOMATO BREAD

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 This is a great unusual bread recipe especially for grilled cheese 
sandwiches.  We love it with Fontina cheese

                        CHILE TOMATO BREAD
                            2 loaves
       2 cups tomato juice
       1/2 cup tomato sauce
       2 Tablespoons butter or olive oil
       6-6 1/2 cups unbleached flour
       2 pkgs. yeast
       3 Tablespoons sugar
       1 teaspoon salt

 Minced Serranos
 or
 1/2+ tsp.  Jim's Mild to Wild Applewood Smoked Habanero Powder

 Heat tomato juice, tomato sauce & butter or oil to 120 degrees F.
In a large bowl combine 3 cups flour with the yeast, sugar & salt.  
Add warmed tomato mixture.  Mix with dough hook (or by hand) for 3 
minutes or 300 strokes, scraping side of bowl frequently.  Add 3-3 1/2
cups additional flour & turn out onto a floured board to knead, when 
dough is firm enough to handle.  Add enough flour so dough is not 
sticky & knead well.  Place in greased bowl-rise-till double, about 1 
hour. Punch down-let rest 15 minutes.  Shape into loaves.  Place in 
greased bread pans, cover loosely with a cotton dish towel.  Let 
rise, about 45 minutes.  Bake 375 degrees for 10 minutes, reduce to 
350 degrees and bake another 30 minutes. 
 Cool on racks 
ENJOY!  Very unusual & extremely good.

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