• 1/3 cup warm water
• 1 pgk dry yeast
• 3 tbsp sugar
• 1/4 tsp ginger
• 1 cup tomato juice and pulp from 3 or so fresh tomatoes
• 4 cups flour
• 3 tbsp softened butter
• 1/2 tsp salt

Place yeast, warm water, and sugar in mixing bowl. Let proof about 5 minutes.

Add ginger, juice, salt, 3 cups flour, and butter. With dough hook, mix well, adding more flour to make a soft but not too sticky dough. Mix for about 10 minutes.

Turn dough out to a floured surface and knead a few minutes.

Roll into a ball and place in an oiled bowl. Cover and allow to rise until doubled.

Punch down and form into a round or oblong loaf. Place on a well-floured or corn meal-covered bread peel – if using a baking stone – or onto a floured or corn meal-covered sheet pan and let rise again, until doubled.

Place into a 350°F oven and bake about 45-55 minutes.