Tomato garlic and herb bread

Breads can be incorporated with various flavours and one flavour among them being tomato :) , this bread is easy to make provided you know the importance of yeast and 'rising of the yeast'. Once you have crossed that part successfully bread making is as easy as any other baking, oh yea another thing you need is patience to give the dough to prove, that obviously will happen , again if you know the importance of yeast in the bread, So good luck with bread baking !!. Following is the recipe and yea the recipe calls for all purpose flour and I am always naughty when it comes to flour, have always been substituting with 100 percent wheat flour, be it cakes or cookies or pies or tart. But for breads I do include all purpose flour/maida in a ratio of 40-20 percent at least depending on my gut feeling. I am yet to see success in baking a 100 percent whole wheat bread. Will let you all know once that happens. So, yea here is the recipe 

Ingredients

2 cups tomato juice
1/2 cup tomato sauce
2 tablespoons butter
6 to 6 1/2 cups all−purpose flour ( substitute in the above mentioned ratio)
2 packages (2 tablespoons) dry yeast
3 tablespoons granulated sugar
2 teaspoon salt
1/2 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon ground rosemary
1/4 teaspoon ground fennel
1 garlic clove, crushed

Method
Heat tomato juice, sauce and butter to 120 degrees F.
In a large bowl, combine 3 cups flour with yeast, sugar, salt, basil, oregano, rosemary, and fennel; add warmed tomato mixture and garlic. Mix with dough hook (or by hand) 3 minutes or 300 strokes,scraping bowl frequently.
Add 3 to 31/2 cups additional flour, until firm enough to handle; turn out onto floured board. Add
enough flour that dough is not sticky; knead until smooth and elastic.
Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.
Punch down; let rest 15 minutes. Shape into two loaves; place in greased 9−inch bread pans. Cover loosely; let rise until nearly doubled, about 45 minutes.
Bake at 375 degrees F for 10 minutes; reduce heat to 350 degrees F and bake 30 minutes longer, until loaves sound hollow when tapped. Remove from pans; cool on a rack.

 Enjoy!!!