Serves: 5
Total Calories: 512
Yield: 2 Medium Loaves

2 cups tomato juice
2 tablespoons butter
1 tablespoon (1 packet) active dry yeast
1 tablespoon salt
4 teaspoons finely chopped fresh basil or 2 teaspoons dried
2 tablespoons sugar
5-7 cups white unbleached flour
1 egg white plus 1 tablespoon cold water
chopped basil to sprinkle on loaves

1. Heat the tomato juice and butter in a small saucepan over low heat until just lukewarm. Remove from the heat and stir until the butter is melted. If the mixture is more than lukewarm, be sure to let it cool, then place it in a dishpan or large bowl along with the yeast, salt, basil, sugar, and 2 cups of flour. Beat well with a wooden spoon until perfectly smooth.

2. Continue to add flour, squeezing the mixture with your hands until you can handle the dough. Begin to knead directly in the bowl (or on a floured board), adding more flour as necessary. Knead for 5 minutes, or until the dough feels smooth and elastic. Shape into a ball.

3. Spread a little oil on the bottom and sides of the bowl. Add the ball of dough, then turn it over, oiled side up. Cover and set in a warm spot for about an hour, or until the dough doubles in bulk. Thoroughly grease (with oil or butter) two 8-x-4-inch bread pans and set aside.

4. Punch down the risen dough, knead a minute to eliminate any air bubbles, and form into a ball. Cut in half, and pat each half into a flattened rectangle that is a little longer than the pans. Starting at one of the long sides, tightly roll up each rectangle. Pinch the seam together, turn the loaf over, and tuck the ends under neatly. Place seam-side down in the prepared pans, cover, and let rise for about 30 minutes, or until doubled in bulk.

5. Cut two or more 1/2-inch-deep slashes across the top of each risen loaf. In a small bowl, beat together the egg white and cold water, then brush some on each loaf (for a very crisp crust), and sprinkle with basil. Place in a preheated 375°F oven for 30 minutes, or until the loaves are very brown and hollow-sounding when rapped on the bottom with your knuckle. Cool on a wire rack before serving.

Nutritional Facts:

Serves: 5
Total Calories: 512
Calories from Fat: 40

More Recipes from the Great Natural Breads Made Easy Cookbook:
Basic White Bread
English Cottage Bread
French Bread
French Bread-C'est Magnifique!
Green Bread
Tomato-Basil Bread
Cuban Bread
Roadside Potato Bread
Caraway Potato Bread
Semolina Bread
Challah
Rosemary-Olive Oil Bread