2 c. tomato juice
1/2 c. tomato sauce
2 tbsp. butter or olive oil
6 to 6 1/2 c. unbleached flour
2 scant tbsp. dry yeast
3 tbsp. sugar
1 tsp. salt
1/2 tsp. dried sweet basil
3/4 tsp. dried oregano
q/4 tsp. ground rosemary
1/4 tsp. dried fennel
1 sm. clove garlic, crushed

Heat tomato juice, sauce and butter or oil to 120 degrees. In a large bowl, combine 3 cups of the flour with the yeast, sugar, salt, basil, oregano, rosemary and fennel; add wrmed tomato mixture. Mix with dough hook (or by hand) for 3 minutes or 300 strokes, scraping sides of bowl frequently. Add 3 to 3 1/2 cups of flour and turn out onto floured board to knead. When dough is firm enough to handle, add enough additional flour so dough is not sticky and knead well. Place dough in greased bowl, cover and let rise in a warm place until doubled, about an hour. Punch down, let rest for 15 minutes and shape into two large loaves. Place in greased bread pans, cover loosely and let rise until nearly double, about 45 minutes. Bake at 375 degrees for 10 minutes, then reduce heat to 350 degrees and bake for another 30 minutes or until loaves sound hollow when tapped. Remove from pans and cool on rack. Tastes great sliced and toasted in oven topped with pepperoni, green olives and cheese. 2 loaves.