- 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
- 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.
Reviews for Tomato Dill Bread
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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.