Tomato Bread


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Tomato Bread 1 package active dry yeast ¼ cup warm water (105 / 114 degrees F.) 2½ cups hot water, may substitute tomato juice for all or part of water for color. ½ cup brown sugar 3 teaspoon salt ¼ cup shortening 1 teaspoon oregano ½ teaspoon whole rosemary leaves 2 Tbsp parsley flakes ¼ cup chopped onion 2 whole dried tomatoes, chopped

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Soften active dry yeast in ¼ 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 1½ 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.