Total Time
3hrs 10mins
Prep 2 hrs 30 mins
Cook 40 mins

From Cooking Light

Ingredients Nutrition

Directions

  1. Combine the water and tomatoes in a small bowl. Cover and let stand for 30 minutes.
  2. Strain tomato mixture through a sieve over a bowl, reserving liquid.
  3. Finely chop tomatoes.
  4. Heat reserved liquid to 100° to 110°.
  5. Place liquid in a large bowl, and stir in yeast. Let stand for 5 minutes.
  6. Add 3 cups flour, chopped tomatoes, oil, salt, and egg; stir until a soft dough forms.
  7. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
  8. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, 45 minutes or until doubled in size.
  9. Punch dough down; cover and let rest 5 minutes.
  10. Roll dough into a 14 x 7-inch rectangle on a lightly floured surface.
  11. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
  12. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray.
  13. Lightly coat dough with cooking spray. Cover and let rise 30 minutes or until doubled in size.
  14. Preheat oven to 350°.
  15. Uncover dough; bake for 40 minutes or until loaf is browned on bottom and sounds hollow when tapped.
  16. Remove from pan; place on a wire rack.
  17. Brush with melted butter.

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