Italian Tomato Herb Bread

• 2 cups tomato puree
• 2 (1/4 ounce) envelopes active dry yeast
• 1 tablespoon sugar
• 1/2 cup sweet onion, minced
• 3 cups white flour
• 1 cup whole wheat flour
• 1 1/2 teaspoons salt
• 2 tablespoons italian seasoning
• 1 teaspoon sweet basil
• 3/4 teaspoon garlic powder
• 1/2 teaspoon medium grind black pepper
• 1/2 teaspoon celery seed
• 6 tablespoons butter, melted (or margarine)
• 1 3/4 cups white flour (or a mix of 1 cup white and 3/4 cup whole wheat)
• 1 egg white

1. Heat tomato puree in microwave or on stovetop to 100u0b0 F-110u0b0F. Stir in yeast and sugar; allow to stand 5 minutes. Add onions.
2. Combine 4 cups (white and whole wheat) flour, salt, Italian seasoning, basil, garlic powder, black pepper and celery seed in large mixing bowl. Beat in tomato mixture and melted butter. Stir in 1-3/4 cups flour; mix well with electric mixer.
3. Knead 5 to 10 minutes on a floured surface until dough is smooth and elastic. Place in a greased bowl; cover and let rise about 40 minutes or until double.
4. Punch down; divide the dough in half. Form each half into a round loaf and place in a greased 9-inch round cake pan, or place both loaves on a greased baking sheet. Cover; let rise about 40 minutes or until double. Brush surface with egg white.
5. Bake at 350u0b0 F for 40 to 45 minutes. Enjoy!

tomato puree, active dry yeast, sugar, sweet onion, white flour, whole wheat flour, salt, italian seasoning, sweet basil, garlic powder, medium grind black pepper, celery, butter, white flour, egg

Taken from www.food.com/recipe/italian-tomato-herb-bread-374353 (may not work)