Tomato Dill Bread

this disappears fast and makes great sandwiches..makes 2 loaves

• Ready In: 2 hrs 35 mins
• Yields: 2 loaves

Ingredients

• 1⁄4 ounce active dry yeast
• 2  tablespoons sugar
• 1⁄2 cup warm water (110*-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 1⁄2-4 1⁄2 cups all-purpose flour
• 3  tablespoons butter, melted

Directions

1. in a large bowl, dissolve yeast and sugar in water; set aside.
2. in a blender or food processor, puree tomatoes with oil, parsley, dill, oregano and salt.
3. add to yeast mixture.
4. add enough flour to make a smooth dough.
5. turn onto a lightly floured surface; knead until smooth and elastic -- about 6-8 minutes.
6. place in a greased bowl, turning once to grease top.
7. cover and let rise in a warm place until doubled, about 1 hour.
8. punch down and divide in half -- shape into loaves.
9. place in two greased 8x4" loaf pans.
10. cover and let rise until doubled.about 1 hour.
11. bake at 400* for 15 minutes.reduce heat to 350*.bake for 25 minutes longer or until done.
12. brush with melted butter -- .