Creole Tomato Bread

oil - 3 Tsp
egg - 1 each
flour - 1 Pint + 3/4 Cup
yeast - 1 PKG
paprika - 1 Tsp
molasses - 2 Tsp
wheat germ - 1 Oz
baking soda - 1/8 Tsp
garlic salt - 1-1/4 Tsp
tomato soup - 1/2 CAN
celery - 2 Oz
chili powder - 1 Tsp
tomato juice - 5 Oz + 2 Tsp
mushroom - 4 Oz
cayenne pepper - 1/8 Tsp
pimientos - 1 Oz
dried onion flakes - 3 Tsp
red bell pepper - 2 Oz

Dissolve 1 PKG yeast in 2/3 CUP warm tomato juice; set aside.

In a bowl, combine 2-3/4 CUPS flour, 2 TBL wheat germ, 1-1/4 TSP garlic salt, 1 TSP chili powder, 1 TSP paprika, 1/8 TSP baking soda, 1/8 TSP cayenne pepper, 1/4 CUP finely chopped celery, 1/4 CUP finely chopped red bell pepper, 2 TBL chopped pimientos, 1 TBL dried onion flakes, 1/2 CAN tomato soup (undiluted), 1 egg, 1 TBL oil, and 2 TSP molasses.

Add the yeast mixture and knead until smooth and satiny, about 10 minutes.

Knead in 1/2 CUP sliced mushrooms. Allow to rise, covered, in a warm place for 2 hours. Punch down, place in a greased loaf pan, and allow to rise until doubled in bulk, about 1 hour.

Bake at 350¦ for 20 to 30 minutes, or until golden brown.
Serves 1