Tomato Dill Bread

Name: Tomato Dill Bread
Ingredients: 1 package (1/4 ounce) active dry yeast; 2 tablespoon sugar; 1/2 cup warm water (110° to 115°); 1-1/2 cups chopped peeled tomatoes; 2 tablespoons vegetable oil; 1 tablespoon minced fresh parsley; 1 tablespoon minced fresh dill; 1 tablespoon minced fresh oregano; 2 teaspoons salt; 3-1/2 to 4-1/2 cups all-purpose flour; 3 tablespoons butter, melted

11 ingredients

3 steps

Ingredients

1 package (1/4 ounce) active dry yeast
2 tablespoon sugar
1/2 cup warm water (110° to 115°)
1-1/2 cups chopped peeled tomatoes
2 tablespoons vegetable oil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh dill
1 tablespoon minced fresh oregano
2 teaspoons salt
3-1/2 to 4-1/2 cups all-purpose flour
3 tablespoons butter, melted

Directions

1

In a large bowl, dissolve yeast and sugar in water; set aside. In a blender or food processor, 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.
2

Punch down and divide in half; shape into loaves. Place into two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour.
3

Bake at 400° for 15 minutes. Reduce heat to 350°; bake for 25 minutes longer or until done. Brush with melted butter.