In a large bowl, dissolve yeast and sugar in water; set aside. In
blender 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 2 greased 8x4"
loaf pans. Cover and let rise until doubled, about 1 hour. Bake at
400 F for 15 minutes. Reduce heat to 350 F; bake for 25 minutes
longer or until done. Brush with melted butter.
Yield 2 loaves.
I use the Zo bread machine on dough cycle to prepare this bread and
bake it in loaf pans. Add tomatoes, water, oil, salt, sugar and
herbs to bread machine pan. Add 4 cups flour and yeast. Set machine
on dough cycle and press start. After the dough has mixed some,
check to see if consistency is correct, add more flour or water if
necassary. When cycle is complete, remove dough from machine, form
into loaves, allow to rise until double bake as directed above.
Chris Bowman, Enterprise, Oregon
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NOTES: A lovely tomato tinted bread, delicately flavored with herbs.
Great for sandwiches!
