Heaping Spaghetti Granny White

Heaping Spaghetti Granny White

Ingredients:
7 cups bread flour, divided
3 tbsp. granulated sugar
1 tsp salt
1 pkg active dry yeast
4 heaping tbsp well−seasoned spaghetti sauce
2 1/4 cup tomato juice or V8
2 tbsp butter

Directions:
Combine 3 cups flour, sugar, salt and yeast in large bowl. Combine
spaghetti sauce, tomato juice and butter in small saucepan. Warm
mixture to between 120 and 130 degrees. Add to flour mixture and
beat with heavy wooden spoon or electric mixer about 3 minutes.
Gradually add remaining flour until mixture is rather firm, you
will have added about 3 more cups flour. Remove to floured surface
and knead, adding more flour (about 1 cup) until dough is supple
and no longer sticky.
Generously butter large bowl and place dough in it, turning to coat
all sides. Cover and allow to rise in warm, draft−free place until
doubled, 1 to 2 hours.
Punch down dough and divide into 2 parts. Dough will be sticky.
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Granny White
Shape into two smooth balls, cover and let rest about 10 minutes.
Shape into loaves and place in 2 well−buttered 9 X 5 X 3−inch loaf
pans. Again cover and let rise until doubled, 45 to 60 minutes.
Preheat oven to 375 degrees. Bale loaves in oven 10 minutes.
Reduce heat to 350 degrees and bake 25 to 30 minutes. Bread should
sound hollow when tapped with knuckles. Remove from pans and cool
on wire racks.
338
Granny White
Pockets of Cheese Bread
Yield: 2 loaves