Fresh Tomato Herb Bread

Photo: flickr user foéÖþoooey

Ingredients

1 pkt Dry yeast

1 tablespoon Sugar

1/2 cup Warm water

1 1/2 cups 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

2 teaspoons Salt

3 1/2 cups Flour (up to 4-½)

3 tablespoons Butter or margarine, melted

Preparation

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.

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.

NOTES : A lovely tomato tinted bread, delicately flavored with herbs. Great for sandwiches!