A hearty yeast bread made with beet, carrot, sour cream and seasoned with dry onion soup mix.
1 (0.25-ounce) packet active dry yeast, or 2 1/4 teaspoons active dry yeast
2/3 cup tomato juice
1/4 teaspoon ground ginger
1/4 teaspoon granulated sugar
3 cups all-purpose or bread flour
1 tablespoon wheat germ
1 package dry onion soup mix
3/4 cup beet, cooked and chopped
1/3 cup carrot, grated
1/2 cup sour cream
2 tablespoons vegetable oil
- Dissolve yeast in warm tomato juice.
- In a bowl combine ginger, sugar, flour, wheat germ, dry onion soup mix, cooked chopped beets, grated carrot, sour cream, and oil. Stir in the yeast mixture and knead to form a soft dough. Place in a greased bowl, turning once to coat, cover, and allow to rise until doubled; about 1 1/2 hours.
- Punch down; form in a greased loaf pan, and allow to rise again; about 1 hour.
- Bake in a preheat oven at 350°F (175°C) for 20 to 25 minutes, or until the top is browned.
Makes 1 loaf.