Red Tomato Bread

In a large mixing bowl, combine the yeast and half the flour and set aside.

Combine the buttermilk, butter, sugar, and salt in a saucepan over low heat. Heat just until the butter melts, stirring occasionally.

In another saucepan, heat the tomato juice and diced tomatoes over low heat until warm.

Add the warm buttermilk to the flour in the mixing bowl and beat on low speed for 30 seconds. Add the warm tomatoes and beat on low for an additional 30 seconds. Scrape the sides down and then beat the mixture for 3-4 minutes or until well mixed.

Add 2 more cups of the flour, one cup at a time, stirring with a wooden spoon until well mixed. Knead in as much of the remaining flour until the dough is smooth and elastic.

Shape the dough into a ball and place in a large, well-greased bowl. Turn the dough to coat with the oil. Set aside in a warm place and let rise until doubled in size (1 to 1 1/2 hours).

Preheat the oven to 375 degrees F.

Divide the dough into 2 pieces and form into round balls. Let rest for 10 minutes. Lightly grease 2 loaf pans.

Shape each dough ball into a loaf shape and place in the greased pans. Cover each with a kitchen towel and let rise again until doubled in size (about 1 hour).

Place the pans in the oven and bake for 35-40 minutes or until the crust is golden brown and the loaves sound hollow when tapped.

Remove the pans from the oven and place on a wire rack to cool. Let them sit for 15 minutes then brush the tops of the loaves with melted butter. Cool completely before slicing.

Recipe Source: Adapted from "You Say Tomato" by Joanne Weir