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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.
  • Total Time
    Prep: 25 min. + rising Bake: 40 min.
  • Makes
    2 loaves

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 8x4-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.
Nutrition Facts
1 slice: 72 calories, 2g fat (1g saturated fat), 3mg cholesterol, 160mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 2g protein.

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