Sliced Vegetable Soup

I've got to share this bread recipe with y'all. It's quite different from anything I've ever tried before and the result is astonishingly good. Imagine a bread that tastes somewhat like vegetable soup! Really.

The trick is in the liquid used (tomato juice) and the seasoning (which you can vary greatly) and the grated carrots. I don't see why you couldn't experiment with adding some finely minced or grated veggies of all kinds, like bell peppers and olives and whatever grabs your fancy. Anyway, here's the basic recipe for VEGGIE BREAD:

Put two eggs in a 1 cup measuring cup and add enough tomato juice to make 1 cup of liquid. Whisk together and put in your bread machine pan. (I used a 5.5 ounce can of 'mater juice. If your eggs are very large, one might do the job.) Toss in 2 tablespoons butter or butter-flavored Crisco, 2 tablespoons sugar, 1 tablespoon kosher salt, 1 tablespoon dried minced onion and 1 tablespoon seasoning of choice -- I used Mrs. Dash. You could also use Italian seasoning or dill weed or basil or any combination of seasonings that appeal to you.

Now add 2 cups regular flour and 1 1/2 cups whole wheat flour, 3 tablespoons vital wheat gluten and 1 tablespoon yeast. On top of everything, toss in 1/2 cup grated carrots. Set machine to the dough cycle and let 'er rock and roll. When it's done, flop out on lightly floured or greased surface and knead out air bubbles. Shape into loaf and let rise again in bread pan. Bake at 400 degrees for 20 to 25 minutes.

The fragrance of this bread will drive you crazy as it bakes, that's how good it is. Can you imagine the flavor when you use it for sandwiches piled with cheese and tomatoes and onions and avocado? Oh bliss. Oh ecstasy. Oh sliced vegetable soup. Yes!