Yield: 1 Servings
|1 pack||Dry yeast|
|½ cup||Warm water|
|1½ cup||Tomatoes; peeled and chopped|
|2 tablespoons||Vegetable oil; I use olive oil|
|1 tablespoon||Fresh parsley; minced|
|1 tablespoon||Fresh dill weed; minced|
|1 tablespoon||Fresh oregano; minced|
|3½ cup||Flour (up to 4-1/2)|
|3 tablespoons||Butter or margarine; melted|
In a large bowl, dissolve yeast and sugar in water; set aside. In blender Puree tomatoes with oil, parsley, dill, oregano and salt. Add to yeast mixture. Add enough flour to make a smooth dough. Turn onto a floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punc down and divide in half; shape into loaves. Place into 2 greased 8-in.x 4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 400F. for 15 minutes. Reduce heat to 350F; bake for 25 minutes longer or until done. Brush with melted butter.
Yield 2 loaves.
I use the Zo bread machine on dough cycle to prepare this bread and bake it in loaf pans. Add tomatoes, water, oil, salt, sugar and herbs to bread machine pan. Add 4 cups flour and yeast. Set machine on dough cycle and press start. After the dough has mixed some, check to see if consistancy is correct, add more flour or water if necassary. When cycle is complete, remove dough from machine, form into loaves, allow to rise until double bake as directed above.
Chris Bowman, Enterprise, Oregon NOTES : A lovely tomato tinted bread, delicately flavored with herbs. Great for sandwiches!
Recipe by: Taste of Home Garden Fresh Recipes Autumn 1997 Posted to MC-Recipe Digest V1 #761 by lunchuck <jock@...> on Aug 26, 1997