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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Tomato Dill Bread
      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.

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:25:14 EDT