July 2, 2010

Tomato Dill Bread

A lot of my fellow posters are blogging about their tomato crops coming in. I thought some of you might enjoy my Tomato Dill Bread recipe. It's from a Taste of Home cook book that I discovered a couple of years ago. This bread is absolutely D-E-V-I-N-E!

Tomato Dill Bread

1 package active dry yeast (1/4 ounce)
2 tablespoons sugar
1/2 cup warm water (110 to 115 degrees)
1-1/2 cups chopped peeled tomatoes
2 tablespoons vegetable oil
1 tablespoon minced gresh parsley
1 tablespoon minced fresh dill
1 tablespoon minced fresh oregano
2 teaspoons salt
3-1/2 to 4-1/2 cups all purpose flour
3 tablespoons butter, melted

1. In a large bowl, dissolve yeast and sugar in water; set aside. In a blender or food processor, puree tomatoes with oil, parsley, dill, oregano and salt. Add to yeast mixture. Add enough flour to make a smotth dough. Turn onto a floured surface, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

2. Punch down and divide in half; shape into loaves. Place into two greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 1 hour.

3. Bake a 400 degrees for 15 minutes. Reduce heat to 350 degrees; bake for 25 minutes longer or until done. Brush with melted butter.

When I first looked at this recipe, my first thoughts were, "How the heck do you peel a tomato?"
It's actually really easy!
No, really, I promise it is!

First, set a pot of water to boil on the stove, you want it to be only about 1/2 of the way full.
When the water is boiling, place your tomatoes (with the ends cut out) into the water.
Count 15-30 seconds.
Use a mesh or slated spoon to lift the tomato out of the boiling water and place it into a bowl of cold water.
The skin will start to crack and will peel right off! 
Easy peasy!

If you need pictures to go along with the explanation here's a great website:
or here's a video:

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