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 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 into two greased 8-in. x 4-in. 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. Yield: 2 loaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 270.8 Kcal (1134 kJ) | ||
| Calories from fat | 18.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2g | 3% | |
|---|---|---|---|
| Cholesterol | 2.86mg | 1% | |
| Sodium | 146.55mg | 6% | |
| Potassium | 30.79mg | 1% | |
| Total Carbs | 55.23g | 18% | |
| Sugars | 0.75g | 3% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 4.96g | 10% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 3.6mg | 0% | |
| Amount Per 100 g | |||
| Calories | 233.19 Kcal (976 kJ) | ||
| Calories from fat | 15.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.73g | 3% | |
|---|---|---|---|
| Cholesterol | 2.46mg | 1% | |
| Sodium | 126.19mg | 6% | |
| Potassium | 26.51mg | 1% | |
| Total Carbs | 47.56g | 18% | |
| Sugars | 0.64g | 3% | |
| Dietary Fiber | 0.32g | 1% | |
| Protein | 4.27g | 10% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 3.1mg | 0% | |
* 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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