Directions:
- 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 lightly 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.
- Punch down and divide in half - shape into loaves.
- Place in two greased 8x4 loaf pans.
- Cover and let rise until doubled.about 1 hour.
- Bake at 400* for 15 minutes.reduce heat to 350*.bake for 25 minutes longer or until done.
- Brush with melted butter - .
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 417.22 Kcal (1747 kJ) | ||
| Calories from fat | 101.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.24g | 17% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 781.44mg | 33% | |
| Potassium | 219.51mg | 5% | |
| Total Carbs | 68.67g | 23% | |
| Sugars | 3.99g | 16% | |
| Dietary Fiber | 3.5g | 14% | |
| Protein | 9.39g | 19% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 30.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 250.15 Kcal (1047 kJ) | ||
| Calories from fat | 60.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.74g | 17% | |
|---|---|---|---|
| Cholesterol | 9.15mg | 5% | |
| Sodium | 468.52mg | 33% | |
| Potassium | 131.61mg | 5% | |
| Total Carbs | 41.17g | 23% | |
| Sugars | 2.39g | 16% | |
| Dietary Fiber | 2.1g | 14% | |
| Protein | 5.63g | 19% | |
| Vitamin C | 4.3mg | 12% | |
| Iron | 0.7mg | 6% | |
| Calcium | 18.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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