 |
Prep Time: 120 Minutes Cook Time: 35 Minutes |
Ready In: 155 Minutes Servings: 6 |
|
this disappears fast and makes great sandwiches..makes 2 loaves Ingredients:
1/4 ounce active dry yeast |
2 tablespoons sugar |
1/2 cup warm water (110*-115*) |
1 1/2 cups chopped peeled tomatoes |
2 tablespoons vegetable oil |
1 tablespoon minced fresh parsley |
1 tablespoon minced fresh dill |
1 tablespoon minced fresh oregano |
2 teaspoons salt |
3 1/2-4 1/2 cups all-purpose flour |
3 tablespoons butter, melted |
Directions:
1. in a large bowl, dissolve yeast and sugar in water; set aside.
2. in a blender or food processor, puree tomatoes with oil, parsley, dill, oregano and salt.
3. add to yeast mixture.
4. add enough flour to make a smooth dough.
5. turn onto a lightly floured surface; knead until smooth and elastic - about 6-8 minutes.
6. place in a greased bowl, turning once to grease top.
7. cover and let rise in a warm place until doubled, about 1 hour.
8. punch down and divide in half - shape into loaves.
9. place in two greased 8x4 loaf pans.
10. cover and let rise until doubled.about 1 hour.
11. bake at 400* for 15 minutes.reduce heat to 350*.bake for 25 minutes longer or until done.
12. brush with melted butter - .
|
|