7 c. bread flour, divided
3 tbsp. granulated sugar
1 tsp. salt
1 pkg. active dry yeast
4 heaping tbsp. well seasoned spaghetti sauce
2 1/4 c. tomato juice
2 tbsp. butter

Combine 3 cups flour, sugar, salt and yeast in large bowl. Combine spaghetti sauce, tomato juice and butter in small saucepan. Warm mixture to between 120 and 130 degrees. Add to flour mixture and beat with heavy wooden spoon or electric mixer about 3 minutes. (A heavy-duty mixer with dough hook or a food processor can also be used.)

Gradually add remaining flour until mixture is rather firm; you will have added about 3 more cups flour. Remove to floured surface and knead, adding more flour (about 1 cup) until dough is supple and no longer sticky. (If you are using a heavy-duty mixer or food process, this step is not necessary.)

Generously butter large bowl and place dough in it, turning to coat all sides. Cover and allow to rise in warm, draft-free place until doubled, 1 to 2 hours.

Punch down dough and divide into 2 parts. Dough will be sticky. Shape into smooth balls; cover and let rest about 10 minutes. Shape into loaves and place in 2 well-buttered 9 x 5 x 3 inch loaf pans. Again cover and let rise until doubled, 45 to 60 minutes.

Preheat oven to 375 degrees. Bake loaves in oven 10 minutes. Reduce heat to 350 and bake 25 to 30 minutes. Bread should sound hollow when tapped with knuckles. Remove from pans and cool on wire racks.