Tomato Bread

Leavened white bread stuffed with tomato, baked in tandoor.

Ingredients

5 cups - 7 cups bread flour

1 cup tomato juice

1 cup water

1 package active yeast

1/4 cup vegetable oil

1/3 cup honey

1/4 cup chopped fresh parsley

1/4 cup chopped fresh green onions

2 large pressed garlic cloves

1 medium carrot, cut into small pieces

1 teaspoon salt

Method

1. In a sauce pan, heat the tomato juice and water until warm to the touch.
2.Pour into a large bowl, and add yeast and honey; stir to dissolve yeast. Allow to rest until yeast becomes creamy. ,
3. Now mix oil, parsley, onion, garlic, carrot, and salt. Add 1 cup of the flour, and stir until smooth. Add more flour, until a firm dough is formed. Knead for five minutes on a floured surface.
4. Place dough in a greased bowl, and allow it to rise in a warm place until doubled in size.
5.Now divide into halves. Form two loaves, and put into greased 9 x 5 inch loaf pans. Allow to rise until loaves have doubled in size.
6. Bake at 400 degrees F (220 degrees C) for about 30 minutes, until golden brown. Remove from pans and allow it to cool.