Recipe - Fresh Tomato Herb Bread

1 pack Dry yeast
1 tablespoon Sugar
One half cup Warm water
1 One half cup Tomatoes; peeled and chopped
2 tablespoon Vegetable oil; I use olive
oil
1 tablespoon Fresh parsley; minced
1 tablespoon Fresh dill weed; minced
1 tablespoon Fresh oregano; minced
2 teaspoon Salt
3 One half cup Flour (up to 41/2)
3 tablespoon 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 68 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 8in.x 4in. 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
MCRecipe Digest V1 #761 by lunchuck jock@twd.net on Aug 26, 1997