A hearty yeast bread made with beet, carrot, sour cream and seasoned with dry onion soup mix.

Borscht Bread

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, cooked and chopped
1/3 cup carrot, grated
1/2 cup sour cream
2 tablespoons vegetable oil

1. Dissolve yeast in warm tomato juice.
2. In a bowl combine ginger, sugar, flour, wheat germ, dry onion soup mix, cooked chopped beets, grated carrot, sour cream, and oil. Stir in the yeast mixture and knead to form a soft dough. Place in a greased bowl, turning once to coat, cover, and allow to rise until doubled; about 1 1/2 hours.
3. Punch down; form in a greased loaf pan, and allow to rise again; about 1 hour.
4. Bake at 350°F (175°C) for 20 to 25 minutes, or until the top is browned.

Makes 1 loaf.