V-8 Tomato Bread


WARNING: This bread is highly addictive!!

I spent months perfecting this recipe years ago. Now I bake it in my dutch oven to beautiful, delicious addictiveness!!

2 cups V8 vegetable juice, heated to lukewarm
1 pkg yeast
3 cups bread flour
1 teaspoon salt
1 teaspoon olive oil
3 garlic cloves, minced
1 tablespoon brown sugar
1 dash pepper
1/2 teaspoon oregano
1/4 teaspoon dried basil
1/8 teaspoon dried rosemary
3/4 cup sun-dried tomato, chopped to about the size of raisins

In a large mixing bowl, combine the V-8 juice and yeast.  Let it set for 10 minutes until the yeast dissolves. Add the flour, salt and remaining ingredients and mix until a shaggy mixture forms.  Cover bowl with plastic wrap and set aside for 12 – 18 hours.  Overnight works great. 

Pour dough onto a heavily floured surface and shape into a ball.  Cover with plastic wrap and let it set for another hour.

Heat oven to 450 degrees.  When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.

Remove hot pot from the oven and drop in the dough.  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool.