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Tomato Dill Bread Recipe

Tomato Dill Bread Recipe photo by Taste of Home

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Delicately flavored with various herbs, this bread disappears fast at our home here in the beautiful Wallowa Mountains of Oregon. It also makes great sandwiches.

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Tomato Dill Bread Recipe

Prep: 25 min. + rising Bake: 40 min.

Yield: 32 Servings

25 40 65

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

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.
Punch down and divide in half; shape into loaves. Place into two greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 1 hour.
Bake at 400° for 15 minutes. Reduce heat to 350°; bake for 25 minutes longer or until done. Brush with melted butter. Yield: 2 loaves.

Nutritional Facts 1 serving (1 slice) equals 72 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 160 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Tomato Dill Bread in Bountiful Harvest Cookbook , p10

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Tomato Dill Bread

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(1-1) of 1 reviews

Reviewed on Jul. 28, 2011 by doziergirl

I have tried this recipe twice - first by hand and second by using my bread maker on the dough setting. Neither attempt had a good outcome. The bread with the first batch barely rose over the specified times, and the second rose a little more, but both attempts produced a very dense bread like soda or European brown bread. Before making the first batch, I had just proofed my yeast and I always make sure all ingredients are at room temperature. The taste was ok, but the results were nothing like my expectations based upon the picture.