2 c. tomato juice
1/2 c. tomato sauce
2 tbsp. olive oil
6 c. flour
2 pkgs. yeast
3 tbsp. sugar
3/4 tsp. salt
1/2 tsp. basil
3/4 tsp. oregano
1/4 tsp. rosemary
1/4 tsp. fennel
1 sm. clove garlic, crushed

Heat tomato juice, sauce and oil. In large bowl, combine 3 cups flour with yeast, sugar, salt and herbs. Add tomato mix and garlic. Mix dough for 3 minutes. Add 3 more cups flour. Knead dough on floured board.

Place in greased bowl, covered, let rise in warm place until doubled (about 1 hour). Punch down, let rest 15 minutes more than shape into two loaves. Place in greased pans, cover loosely and let rise until doubled (45 minutes).

Bake at 375 degrees for 10 minutes, then reduce heat to 350 degrees and bake for 30 minutes.