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Tomato Dill Bread Recipe

Tomato Dill Bread Recipe

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.
TOTAL TIME: Prep: 25 min. + rising Bake: 40 min. YIELD:32 servings


  • 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


  • 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 8-in. x 4-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. Yield: 2 loaves.

Nutritional Facts

1 slice: 72 calories, 2g fat (1g saturated fat), 3mg cholesterol, 160mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 2g protein.

Reviews for Tomato Dill Bread

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doziergirl User ID: 5775806 47137
Reviewed Jul. 28, 2011

"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."

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