Tomato Bread

2 T. yeast
1/3 c. honey
3 T. sugar
¾ c. warm water

Let stand 5-10 minutes.
½ c. sugar
2 T. salt
½ c. vegetable oil
2 c. tomato juice
2 c. warm water
3 c. bread flour

Beat until smooth. Knead in approximately 9 more cups of flour until smooth and elastic. Let rise twice, keeping dough covered at all times. Bake at 400 degrees for 20 minutes. Yield: 4 loaves.
Great for cheese, tomato, etc. sandwiches.

Swirl Bread

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