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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 32 |
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Delicately flavored with various herbs, this bread disappears fast at our home here in the beautiful Wallowa Mountains of Oregon. It also makes great sandwiches. Ingredients:
1 package (1/4 ounce) active dry yeast |
2 tablespoon sugar |
1/2 cup warm water (110° to 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 to 4-1/2 cups king arthur unbleached all-purpose flour |
3 tablespoons butter, melted |
Directions:
1. In a large bowl, dissolve yeast and sugar in water; set aside. In a blender or food processor, 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.
2. Punch down and divide in half; shape into loaves. Place into two greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 1 hour.
3. Bake at 400° for 15 minutes. Reduce heat to 350°; bake for 25 minutes longer or until done. Brush with melted butter. Yield: 2 loaves.
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