Total Calories: 3,305
Yield: 2 loaves
Prep time:
Cook time:
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In a medium saucepan, cook tomatoes in water until soft. Purée tomatoes in a blender or food processor. Let cool.
In a large mixing bowl, combine tomato mixture, olive oil, 3 cups of flour, sugar, yeast, orega-no, garlic powder, basil, and salt. Beat until smooth. Add Parmesan cheese and remaining flour to make a soft dough. Knead for 8 minutes. Place dough in a well-oiled large bowl, turn-ing once to oil the top of the dough. Cover and let rise in a warm place until doubled, approx-imately 1 hour.
Preheat oven to 350°F. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape into 2 loaves. Place dough into 2 well-oiled 8x4x2-inch bread pans. Cover and let rise until doubled, approximately 30 minutes. Bake for 35 to 40 minutes or until bread is lightly browned. Remove from pans and cool on a wire rack.
This Tomato Bread recipe is from the 101 Things To Do With A Casserole Cookbook. Download this Cookbook today.
