Dilled Tomato Soup Bread
|Tomato soup||1 Can (10 oz)|
|Dried minced onion||2 Tablespoon|
|Cinnamon||2 Dash (adjust quantity as per taste)|
|Cloves||1 Dash (adjust quantity as per taste)|
|Dill seed||1 1⁄2 Teaspoon|
|Oil||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Dry yeast||1⁄4 Ounce (1 envelope)|
|Warm water||1⁄2 Cup (8 tbs) (100 Degree F)|
|Unsifted all purpose flour||6 1⁄4 Cup (100 tbs)|
In a small saucepan mix soup with 3/4 cup water and add onion and soda.
Stir and scald.
Pour into a large mixing bowl and add spice, dill seed, oil and salt.
Let cool to lukewarm.
Dissolve yeast and sugar in 1/2 cup warm water and add to lukewarm tomato mixture.
Now beat in some of the flour, scraping the bowl occasionally.
When batter begins climbing the beaters scrape and remove them.
Stir and then knead in more flour and continue kneading until dough is smooth and elastic.
Cut dough in half and form into 2 loaves.
Drop into 2 well-oiled loaf pans and cover.
Let rise until doubled and bake at 375F for 35 to 40 minutes.