Lightly grease large bowl and two loaf pans with olive oil.
In small saucepan, heat juice, sauce and 2 tbs olive oil to 120 F degrees.
Combine 3 cups flour with yeast and remaining ingredients.
Pour in tomato mix and beat 3 minutes.
Gradually add remaining flour until it holds together enough to turn out on floured surface.
If the dough is too sticky, and you may need to add a little more flour, but not too much or you will have a dry bread.
Knead about 5 minutes, until dough smooths out, place in lightly oiled bowl (olive is best here!), turning to coat dough with oil once, cover and let rise 1 hour.
Punch dough down, let rest 15 minutes, then shape into 2 loaves, and place in pans.
Cover pans and let rise 45 minutes.
Preheat oven to 375 F degrees.
Bake loaves 10 minutes, reduce heat to 350 F and bake 30-40 minutes more.
Bread is done when loaf sounds hollow when thumped with knuckle.
Tip loaves out immediately onto wire rack to cool.
*Note-Insteadof individual spices, you can also use 1 3/4 tsp of Italian Seasoning.
