Tomato Herb Bread

TinyArtist

Tomato Herb Bread

1 package (about 1 Tbs, 15 ml) active dry yeast
1/4 cup (60 ml) warm water
1 1/2 cups (375 ml) milk
3 Tbs (45 ml) butter
2 tsp (10 ml) salt
2 Tbs (30 ml) sugar
6-7 cups (1.5-1.75 L) unsifted all-purpose flour
2 eggs, beaten
1 large tomato, peeled, seeded, and chopped
1 Tbs (15 ml) dried onion flakes
1 tsp (5 ml) dried basil
1/2 tsp (2 ml) dried marjoram
1/2 tsp (2 ml) dried thyme

Combine the yeast and water in a small bowl and allow to rest at room temperature until foamy, about 15 minutes. Combine the milk and butter in a small saucepan and heat over a low flame just until the butter starts to melt. Place the salt, sugar, and 2 cups (500 ml) of the flour in a large mixing bowl. Add the yeast mixture and the milk mixture and beat until incorporated. Add the eggs, tomato, onion, and herbs and beat to incorporate. Add the remaining flour 1/2 cup (125 ml) at a time, beating constantly, until the dough becomes stiff and begins to pull away from the sides of the bowl. Turn onto a floured surface and knead, adding as little flour as possible, until the dough is smooth, about 10 minutes. Place in a greased bowl, cover, and allow to rise in a warm place until doubled in volume, about 90 minutes. Punch the dough down and knead slightly on a floured surface. Divide into two equal pieces and place in lightly greased loaf pans. Bake in a preheated 350F (180C) oven until browned on top, 35 to 40 minutes. Remove from the pans and cool on a wire rack before slicing. Makes 2 loaves.