Fresh Tomato Herb Bread
1 pkg dry yeast
1/2 c warm water
1 1/2 c tomatoes, peeled and chopped
2 tbs vegetable oil or olive oil
1 tbs fresh parsley, minced
1 tbs fresh dill weed, minced
1 tbs fresh oregano, minced
2 tsp salt
3 1/2 - 4 1/2 c flour
3 tbs butter or margarine, melted
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 necessary. When cycle is complete, remove dough from machine, form into loaves, and place into 2 greased 8-in.x 4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 400F. for 15 minutes. Reduce heat to 350F; bake for 25 minutes longer or until done. Brush with melted butter.
Yield 2 loaves.
Recipe featured in Bread Daily on 01/30/02.