2 c. tomato juice
2 tbsp. butter
2 tbsp. sugar
1 tsp. salt
1/4 c. tomato ketchup
1 pkg. dry yeast
1/4 c. warm water
7 c. sifted flour

Heat tomato juice and butter together until butter is melted. Add sugar, salt and ketchup. Let cool to lukewarm. Sprinkle yeast on warm water, stir to dissolve. Add tomato mixture and 3 cups flour to yeast. Beat until smooth. Mix in enough flour, a little at a time, (just with a spoon and then with hand.) To make a soft dough that leaves the sides of the bowl. Turn onto lightly floured board and knead until smooth and elastic, 8 to 10 minutes. Place in lightly greased bowl, turn dough over to grease top. Cover and let rise in warm place until doubled 1 to 1 1/2 hours. Punch down and divide in half. Cover, let rise 10 minutes. Shape into loaves. Place in pans. Cover and let rise until double 1 hour. Bake at 425 degrees for 25 minutes.

Makes 2 loaves.