Pizza Bread

(Courtesy of Food Editor's Favorites)

Ingredients:
7 c. bread flour, divided
3 Tbsp. granulated sugar
1 tsp. salt
1 pkg. active dry yeast
4 heaping tablespoons well-seasoned spaghetti sauce
2 1/4 c. tomato juice
2 Tbsp. butter

Directions:
Combine 3 c. flour, sugar, salt and yeast in a large bowl.  Combine spaghetti sauce, tomato juice and butter in a small saucepan.  Warm mixture to between 120-130 degrees.  Add to flour mixture and beat with a heavy wooden spoon or electric mixer about 3 minutes (a heavy-duty mixer with a dough hook or a food processor can also be used).

Gradually add remaining flour until mixture is rather firm; you will have added about 3 more cups of flour.  Remove to floured surface and knead, adding more flour (about 1 c.) until dough is supple and no longer sticky (if you are using a heavy-duty mixer or food processor, this step is not necessary).

Generously butter large bowl and place dough in it, turning to coat all sides.  Cover and allow to rise in a warm, draft-free place until doubled, 1-2 hours.

Punch down dough and divide into 2 parts.  Dough will be sticky.  Shape into smooth balls; cover and let rest about 10 minutes.  Shape into loaves and place in 2 well-buttered 9x5x3 loaf pans.  Again, cover and let rise until doubled, 45-60 minutes.

Preheat oven to 375 degrees.  Bake loaves in oven  10 minutes.  Reduce heat to 350 degrees and bake 25-30 minutes.  Bread should sound hollow when tapped with knuckles.  Remove from pans and cool on wire racks.

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