Try this Fresh Tomato Herb Bread recipe, or contribute your own.

Still searching for what to cook ?

Name: Fresh Tomato Herb Bread
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 1 tb Fresh dill weed; minced; 1 tb Fresh oregano; minced; 1 1/2 c Tomatoes; peeled and chopped; 1 tb Sugar; 1 tb Fresh parsley; minced; 2 ts Salt; 1 pk Dry yeast; 1/2 c Warm water; 2 tb Vegetable oil; I use olive; 3 1/2 c Flour (up to 4-1/2); 3 tb Butter or Margarine Melted

Find the most delicious recipes here

INGREDIENTS

1 tb Fresh dill weed; minced
1 tb Fresh oregano; minced
1 1/2 c Tomatoes; peeled and chopped
1 tb Sugar
1 tb Fresh parsley; minced
2 ts Salt
1 pk Dry yeast
1/2 c Warm water
2 tb Vegetable oil; I use olive
3 1/2 c Flour (up to 4-1/2)
3 tb Butter or Margarine ; Melted

INSTRUCTIONS

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. Punc down and divide in half; shape into loaves. 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. 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 consistancy 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 NOTES : A lovely tomato tinted bread, delicately flavored with herbs. Great for sandwiches! Recipe by: Taste of Home Garden Fresh Recipes Autumn 1997 Posted to MC-Recipe Digest V1 #761 by lunchuck on Aug 26, 1997

NOTES

Alert editor

Fresh Tomato Herb Bread

1 tb Fresh dill weed; minced
1 tb Fresh oregano; minced
1 1/2 c Tomatoes; peeled and chopped
1 tb Sugar
1 tb Fresh parsley; minced
2 ts Salt
1 pk Dry yeast
1/2 c Warm water
2 tb Vegetable oil; I use olive
3 1/2 c Flour (up to 4-1/2)
3 tb Butter or Margarine Melted

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. Punc down and divide in half; shape into  loaves. 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.    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 consistancy 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    NOTES : A lovely tomato tinted bread, delicately flavored with herbs. Great  for sandwiches!  Recipe by: Taste of Home Garden Fresh Recipes Autumn 1997 Posted to  MC-Recipe Digest V1 #761 by lunchuck <jock@twd.net> on Aug 26, 1997

Add Photo

Absolutely delicious and really aromatic!
bernicemendez

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (174g)
Recipe Makes: 1 Servings

Calories: 801
Calories from Fat: 617 (77%)

Amt Per Serving		% DV

	Total Fat 68.5g	91 %
	Saturated Fat 22.8g	114 %
	Monounsaturated Fat 27.1g
	Polyunsanturated Fat 15.5g
Cholesterol 73.9mg		23 %
Sodium 35.3mg		1 %
Potassium 344mg		9 %
Total Carbohydrate 48.7g		14 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 43.9g
Protein 4.9g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 801

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe