Tomato Dill Bread Recipe

2 1 1
Tomato Dill Bread Recipe
Tomato Dill Bread Recipe photo by Taste of Home
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Tomato Dill Bread Recipe

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2 1 1
Publisher Photo
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.
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 40 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 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 or margarine, 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.
Originally published as Tomato Dill Bread in Bountiful Harvest Cookbook 1994, p10

Nutritional Facts

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

  • 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 or margarine, 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. 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.
Originally published as Tomato Dill Bread in Bountiful Harvest Cookbook 1994, p10

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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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