Submitted by Beth M.

Tomato Herb Bread Recipe: Makes 2 loaves

Ingredients

  • 3 cups warm water
  • 2 tablespoons honey
  • 1 tablespoon yeast
  • 6-7 cups whole wheat flour
  • 1/2 cup packed in oil sun-dried tomatoes (drained)
  • 1/4 cup olive oil
  • 1 tablespoon tomato paste
  • 2 teaspoon salt
  • 1/2 teaspoon rosemary

Method

Pour the warm water into a bowl, add the honey an stir. Sprinkle the yeast on top of the water, set a side until foamy. After about 5 minutes the yeast should be foamy add in 2 cups of the whole wheat flour. Mix well with a wooden spoon. Cover and let rise for 30 minutes. Stir in the tomatoes, olive oil, tomato paste, salt and just enough flour to make a kneadable dough. Knead the dough for 5-8 minutes or until smooth and elastic but not to sticky. Place in a clean oiled bowl and cover, allow to rise for 30 minutes. Grease two 5x9 loaf pans. Pour out dough and knead for 2 minutes to remove the air. Divide the dough in half. Shape the dough and place into the loaf pans and allow to rest for 20 minutes. Preheat the oven to 375F. Bake the bread for 40 minutes. Then cool on a wire rack.