Tomato Dill Bread
1 package active dry yeast
1 tablespoon minced fresh
2 tablespoons sugar parsley
1/2 cup warm water
1 tablespoon minced fresh
1 1/2 cups chopped peeled tomatoes
1 tablespoon minced fresh dill
2 tablespoons vegetable oil oregano
2 teaspoons salt
3 1/2 cups to 4 1/2 cups all purpose flour
3 tablespoons butter, melted
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 l hour. Punch down and divide in half; shape into loaves. Place into two greased 8×4 loaf pans. Cover and let rise until doubled, about l hour. Bake at 400º for 15 minutes. Reduce heat to 350º; bake for 25 minutes longer or until done. Brush with melted butter. Yield: 2 loaves.
