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Tomato Dill Bread

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.

32 ServingsPrep: 25 min. + rising Bake: 40 min.

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

2 of 2

Tomato Dill Bread (continued)

Directions (continued)

minutes longer or until done. Brush with melted butter. Yield: 2
loaves.

Nutrition 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.