Extra flavorful, using warm tomato juice to dissolve yeast instead of warm water.

INGREDIENTS

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast
2/3 cup tomato juice
1/4 teaspoon ground ginger
1/4 teaspoon granulated sugar
3 cups all-purpose or bread flour
1 tablespoon wheat germ
1 package dry onion soup mix
3/4 cup beet, chopped and cooked
1/3 cup carrot, grated
1/2 cup sour cream
2 tablespoons vegetable oil

DIRECTIONS

• Add yeast to warm tomato juice to dissolve.
• In a bowl, blend together ginger, sugar, flour, wheat germ, dry onion soup mix, beets, carrot, sour cream and oil. Mix in the yeast mixture, kneading until soft dough is formed.
• Place dough in a greased bowl, turning once to coat top. Cover and leave it to rise or double for 90 minutes.
• Deflate dough and shape into a greased loaf pan. Leave it to rise for another hour.
• Place it into the oven to bake at 350 degrees F for about 25 minutes or until browned on top.
• Makes 1 loaf.