Serves: 5
Total Calories: 661
Yield: 2 loaves
Prep time: 20 minutes, 1 1/2 hour rise time
Cook time: 35 to 40 minutes
Total time: 3 hours

8 Roma tomatoes quartered
1/4 cup water
2 tablespoons extra virgin olive oil
6 to 6 1/2 cups all prupose flour
3 tablespoons sugar
2 tablespoons yeast
3/4 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1 teaspoon salt
1/2 cup grated Parmesan cheese

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.

Nutritional Facts:

Serves: 5
Total Calories: 661
Calories from Fat: 84

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