Tomato Bread 
Makes 2 loaves

1 cup tomato juice
1 cup water
1 (.25 ounce) package rapid rise yeast
1/4 cup vegetable oil
1/3 cup honey
1/4 cup chopped fresh parsley
1/4 cup chopped fresh green onions
2 large garlic cloves, pressed
1 medium carrot, shaved thinly into small pieces
1 teaspoon salt
5 cups - 7 cups bread flour
                   
1. In a sauce pan, heat the tomato juice and water over a
   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. 
2. Mix in oil, parsley, onion, garlic, carrot, and salt. Add 1
   cup of the flour, and stir until smooth. Add more flour,
   until a firm dough is formed. Knead five minutes on a
   lightly floured surface. Place dough in a greased bowl,
   and turn to coat the surface completely. Allow to rise in
   a warm place until doubled in size. 
3. Punch down, and divide into halves. Form two loaves, and
   put into greased 9x5" loaf pans. Allow to rise for another
   45 mins, or until loaves have doubled in size. 
4. Bake at 400 degrees F for about 30 mins, until golden brown.
   Remove from pans to wire rack to cool.