Directions:
- Heat tomato puree in microwave or on stovetop to 100º F-110ºF. Stir in yeast and sugar; allow to stand 5 minutes. Add onions.
- Combine 4 cups (white and whole wheat) flour, salt, Italian seasoning, basil, garlic powder, black pepper and celery seed in large mixing bowl. Beat in tomato mixture and melted butter. Stir in 1-3/4 cups flour; mix well with electric mixer.
- Knead 5 to 10 minutes on a floured surface until dough is smooth and elastic. Place in a greased bowl; cover and let rise about 40 minutes or until double.
- Punch down; divide the dough in half. Form each half into a round loaf and place in a greased 9-inch round cake pan, or place both loaves on a greased baking sheet. Cover; let rise about 40 minutes or until double. Brush surface with egg white.
- Bake at 350º F for 40 to 45 minutes. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 172.64 Kcal (723 kJ) | ||
| Calories from fat | 29.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.31g | 5% | |
|---|---|---|---|
| Cholesterol | 7.33mg | 2% | |
| Sodium | 149.17mg | 6% | |
| Potassium | 143.84mg | 3% | |
| Total Carbs | 31.72g | 11% | |
| Sugars | 1.51g | 6% | |
| Dietary Fiber | 1.76g | 7% | |
| Protein | 3.78g | 8% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 11.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 257.51 Kcal (1078 kJ) | ||
| Calories from fat | 44.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.94g | 5% | |
|---|---|---|---|
| Cholesterol | 10.93mg | 2% | |
| Sodium | 222.51mg | 6% | |
| Potassium | 214.55mg | 3% | |
| Total Carbs | 47.32g | 11% | |
| Sugars | 2.26g | 6% | |
| Dietary Fiber | 2.63g | 7% | |
| Protein | 5.63g | 8% | |
| Vitamin C | 3.5mg | 4% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.7mg | 3% | |
| Calcium | 16.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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