Tomato BreadUser Submitted Recipe
1 package active dry yeast
1/4 cup warm water (105 / 114 degrees F.)
2 1/2 cups hot water, may substitute tomato juice for all or part of water for color.
1/2 cup brown sugar
3 t. salt
1/4 cup shortening
1 t. oregano
1/2 t. whole rosemary leaves
2 T. parsley flakes
1/4 cup chopped onion
2 whole dried tomatoes, chopped
Soften active dry yeast in 1/4 cup warm water. Combine hot water or tomato juice, brown sugar, salt, shortening, oregano, rosemary, parsley, onion, and chopped dried tomatoes; cool to lukewarm.
Stir in whole-wheat flour then add the white flour until you make moderately stiff dough. Turn out on a lightly floured surface; knead till smooth and satiny (10 to 12 minutes).
Shape dough in a ball; place in a lightly greased bowl, turning once to grease surface. Cover; let rise in warm place until double (about 1 1/2 hours). Punch down. Cut in tow portions; shape each into a smooth ball. Cover and let rest 10 minutes.
Shape into loaves; place in greased loaf pans. Let rise till double. Bake in 375 degree F. oven, about 45 minutes. Cover with foil last 20 minutes if necessary.
Makes 2 loaves.