Tomato Dill Bread

• 1 package (1/4 ounce) active dry yeast
• 2 tablespoon sugar
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 1-1/2 cups chopped peeled tomatoes
• 2 tablespoons vegetable oil
• 1 tablespoon minced fresh 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 smooth 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 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour.
3. Bake at 400u0b0 for 15 minutes. Reduce heat to 350u0b0; bake for 25 minutes longer or until done. Brush with melted butter.

active dry yeast, sugar, warm water, tomatoes, vegetable oil, parsley, dill, fresh oregano, salt, flour, butter

Taken from www.tasteofhome.com/recipes/tomato-dill-bread/ (may not work)