Tomato Herb Bread

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            FOOD FUNNY
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The mysterious "DRSPAGHETI" offers this without comment, but I
strongly suggest you think twice before trying this in real life.

A policeman pulls a man over for speeding and asks him to get out of
the car. After looking the man over he says, "Sir, I couldn't help
but notice your eyes are bloodshot. Have you been drinking?"

The man gets really indignant and says, "Officer, I couldn't help but
notice your eyes are glazed. Have you been eating doughnuts?"

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            TODAY'S RECIPE
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How would you like a week of interesting breads that can be used
during the holiday season and beyond? Your wish is my command.
Here is the lineup:

Monday's "Extra"
Tomato Herb Bread

Tuesday's "Extra"
Flat Cornbread

Wednesday's "Extra"
Smith House Quick Rolls

Thursday's "Extra"
Cheese Arepas

Friday's "Extra"
Walnut Applesauce Bread

This recipe comes from my mother's files and is written in a hand she
doesn't recognize and is unsigned, so I can't tell you where the recipe
originally came from. I can tell you that my family has enjoyed it
for decades.

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.
Received on Mon Nov 22 02:09:58 2004