By Kevin Williams
This recipe comes from the Mennonite settlement of Rich Hill, Missouri. Here is how Arlene Kopp describes life in Rich Hill:
Everyone in this community raises produce. Our community started in November 1997 and at first we all lived in a large “hotel” as they called it until the houses were built. There were around 5 families living in it and of course the children had grand times but the parents were glad to have their own homes. Here in Missouri there are two districts (or communities). In Kentucky there are two, Ohio, 1, Indiana, 1 and in Belize, 2. All raise produce.
Makes 4 loaves
4 1 /2 cups tomato juice
4 tablespoons (1/2 stick) butter
6 tablespoons sugar
2 tablespoons salt
1 tablespoon ground oregano
1 tablespoon ground basil
1 /2 cup ketchup
3 tablespoons active dry yeast
12 cups all-purpose flour, approximately
Preheat the oven to 350°F. Grease 4 loaf pans and set aside.
Heat the tomato juice to lukewarm in a large saucepan. Add the butter, sugar, salt, oregano, basil, ketchup, and yeast. Let the mixture set a few minutes to dissolve the yeast. Stir in enough flour to form a soft dough, kneading when necessary. Let the dough rise in a warm place for 20 minutes. Punch down the dough. Divide the dough amongthe prepared pans. Allow to rise for 20 minutes longer. Bake for 1 hour.