1 cake yeast, compressed
1/4 c. lukewarm water
2 c. lukewarm tomato juice
1/4 c. sugar
2 tsp. salt
2 tbsp. melted shortening
6 c. all-purpose flour

Soften yeast in lukewarm water. Add tomato juice, sugar, salt and shortening; add enough flour to make a stiff dough. Mix thoroughly. turn out on lightly floured board and proceed as directed.

Place dough in a warm greased bowl, brush surface very lightly with shortening, cover and let rise in a warm place (80 to 85 degrees) about 2 hours or until doubled in bulk.

Punch down dough thoroughly, turn out on board, divide in two equal portions and mold into balls. Let rest closely covered for 10 minutes. Shape into loaves.

Place in two loaf pans (9 1/2 x 5 1/2 inch). Brush top with melted shortening, cover and let rise about 1 hour or until doubled in bulk. Bake in moderate 375 degree oven for about 45 minutes. Makes two 1 pound breads.