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.
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.
© 2014 RDA Enthusiast Brands, LLC