TOMATO DILL SANDWICH LOAF
  • 1 1/2 lbs bread flour
  • 1/2 oz dry yeast
  • 1 1/2 oz sugar
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground rosemary
  • 1 tb dillweed
  • 1/2 tsp powdered onion
  • 1 c water
  • 8 oz tomato puree
  • 1 oz melted margarine
Soften yeast in water. In mixing bowl, combine all dry ingredients. Combine wet ingredients. Stir and knead until elastic. Wrap and let rise until doubled in size. Punch down, shape into loaf, let rise. Bake at 350( for 30-40 minutes.

This is tomato soup in a bread. Great used for grilled cheese sandwiches!

Source: Debbie Downs - Champaign-Urbana Herb Society

Recipe Index | Herb Society Homepage | Prairienet Homepage