1 pk Dry yeast
1 tb Sugar
1/2 c Warm water
1 1/2 c Tomatoes; peeled and chopped
2 tb Vegetable oil; I use olive
-oil
1 tb Fresh parsley; minced
1 tb Fresh dill weed; minced
1 tb Fresh oregano; minced
2 ts Salt
3 1/2 c Flour (up to 4-1/2)
3 tb 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!
Yields
1 Servings