MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Tomato Dill Bread
Categories:
Yield: 2 Loaves
1 pk Yeast
2 tb Sugar
1/2 c Warm water
1 1/2 c Chopped peeled tomatoes
2 tb Vegetable oil
1 tb Minced fresh parsley
1 tb Minced fresh dill
1 tb Minced fresh oregano
2 ts Salt
3 1/2 c To 4 flour
3 tb Butter; melted
Proof yeast in sugar and water.
Puree tomatoes, oil, parsley, dill, oregano and
salt. Add to yeast; stir in enough flour to make a
smooth dough. Knead until smooth and elastic on a
floured surface. Place in greased bowl; turn to
grease top. Cover and let rise until doubled.
Punch down; divide in half. Shape into loaves;
place in greased loaf pans. Cover and let rise
until doubled. Bake at 400° 15 minutes; reduce
heat to 350°; bake until done, aobut 25 minutes.
Brush loaves with melted butter.
MMMMM