1/2 c  Warm water
1/4 c  Plus 1 tsp sugar
1/4 ts Ground ginger
2 pk Active dry yeast
1 1/2 c  Tomato juice, warmed
6 c  Unsifted flour
1/4 c  Butter or margarine,
-softened
1 ts Salt

In small bowl, combine water, 1 tsp sugar, ginger and yeast. Let stand Let
stand until bubbly. In large bowl, combine tomato juice, 1/4 cup sugar and
2 cups flour. Add yeast mixture, beat well. Stir in butter and salt. Add 3
cups flour; stir until thoroughly blended. Stir in remaining flour.

Turn dough onto well-floured board; knead until smooth and satiny. Return
dough on bowl; brush top with butter. Cover and let rise 30 to 40 minutes
or until doubled. Punch down; divide in half. Shape into two 14″ loaves.

Place on greased baking sheets. Cut diagonal slashes on top. Brush with
butter; cover and let rise again until doubled in size. Preheat oven to 350
degrees. Bake 40 to 50 minutes or until lightly browned. Transfer loaves to
wire racks. Cool. Makes 2 loaves.