Recipes by Category‎ > ‎Breads‎ > ‎

Red Italian Herb Bread

Submitted by Marlene Metherel

 

1 2/3 c canned whole tomatoes (I used diced)

1/3 c skim milk powder

1½ tsp salt

1/4 c sugar

3 tbsp olive oil

3½ c white flour

1 tsp fresh marjoram leaves

1 tsp fresh thyme leaves

1 tsp fresh basil leaves

4 tsp bread machine yeast

 

Mix milk powder, salt, sugar, & yeast together.

Puree tomatoes (?? why whole ones), olive oil, & herbs in blender until smooth.

Pour puree into bread machine, add flour, yeast mixture.

Set bread machine to the dough setting & turn on.

When completed, fold the dough onto a floured counter & knead for 5 minutes, adding a little flour if necessary.

Flour a baking pan generously & place rounded dough in the center.

Cover with cotton dishtowel & place the baking pan on the top of a raised metal turret above a large electric burner.

Set on low & allow bread to rise for 30 minutes.

Preheat oven to 400º F.  Reduce heat to 350º F and bake loaf for approx 20 minutes.

 

Allow to cool before cutting.  Who can ever leave loaf of fresh bread to cool before cutting?!!!!!!!!!!!!!!!!!!!

 

Notes:

I did it all in bread machine and it turned out fine.  I didn't have fresh herbs so used dry.