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1
Combine the tomato juice,onion, sugar, salt, cinnamon, cloves and soda in a saucepan.
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2
Heat to scalding, remove from the heat and add the shortening.
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3
Stir until the shortening melts and cool to lukewarm.
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4
Measure the water into a mixing bowl, add the suagr, stir to dissolve and sprinkle over the yeast.
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5
Let stand 10 minutes.
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6
Remove the onion from the tomato juice mixture and throw away.
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7
Stir the tomato juice into the yeast mixture.
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8
Add 2-1/2 cups flour and beat with a wooden spoon until the batter is smooth and sheets from the spoon.
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9
Add enough of the remaining flour to make a soft dough that is easy to handle.
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10
Mix well with your hand.
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11
Turn on to a floured board and knead until smooth and elastic.
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12
Put in a greased bowl, turn over once, cover with a cloth and let rise in a warm place until doubled, about an hour.
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13
Grease two 8 x 4 x 3 inch loaf pans.
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14
Punch the dough down and split into two.
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15
Place in the loaf pans and let rise again until doubled, about 45 minutes.
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16
Bake in a 400 F oven for 30-35 minutes or until loaves sound hollow when tapped on top.
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17
Turn out of the pans and cool on wire racks.
