In a saucepan, heat the tomato juice and water over low heat until warm to the touch. Pour into a large warmed bowl, and add yeast and honey; stir to dissolve yeast. Allow to rest until yeast is creamy.
Mix in oil, parsley, onion, garlic, carrot and salt. Add 1/4 of the flour, and stir until smooth. Add more flour a little at a time until a firm dough is formed. Knead five minutes on a lightly floured surface. Place dough in an oiled bowl, and turn to coat the surface completely. Allow to rise in a warm place until doubled in size.
Punch down, and divide into halves. Form two loaves, and put into greased 23x12cm (9x5 in) loaf tins. Allow to rise for another 45 minutes, or until loaves have doubled in size.
Bake at 220 C / Gas mark 6 for about 30 minutes, until golden brown. Remove from tins to wire rack to cool.
Not exactly a tweak but as a "newbie " am i allowed to ask if this recipe would work in a bread maker machine ? - 23 Aug 2009
by Barb K
Altered ingredient amounts.
Wow!! I can't say enough good things about this recipe! It's so versatile. I halved the recipe. Then I let the dough rise the first time, punched it down and formed four flat circles. (Like pitta bread.) Then I baked the circles for 18 mins 200C. - 14 Jul 2008
Used different ingredients.
This is a wonderful bread! I use dried parsley instead of fresh and process my carrot, onion and garlic in an electric food chopper to get it very fine. - 14 Jul 2008