Recipe: Italian Tomato Herb Bread (using tomato puree, 2 loaves)

ITALIAN TOMATO HERB BREAD

2 cups tomato puree
2 envelopes Fleischmann's Active Dry Yeast
1 tablespoon sugar
1/2 cup Spice Islands Minced Onion
5 3/4 cups all-purpose flour, divided use
1 1/2 teaspoons salt
2 tablespoons Spice Islands Italian Herb Seasoning
1 teaspoon Spice Islands Sweet Basil
3/4 teaspoon Spice Islands Garlic Powder
1/2 teaspoon Spice Islands Medium Grind Black Pepper
1/2 teaspoon Spice Islands Celery Seed
6 tablespoons butter OR margarine, melted
1 egg white

Heat tomato puree in microwave or on stovetop to 100 to 110 degrees F. Stir in yeast and sugar; let stand 5 minutes. Add onions; set aside.

Combine 4 cups flour, salt, Italian seasoning, basil, garlic powder, black pepper and celery seed in large mixing bowl. Beat in tomato mixture and melted butter.

Stir in the remaining 1 3/4 cups flour; mix well with electric mixer.

Knead 5 to 10 minutes on a floured surface until dough is smooth and elastic. Place in a greased bowl; cover and let rise about 40 minutes or until double.

Punch down; divide dough in half. Form each half into a round loaf and place in a greased 9-inch round cake pan OR place both loaves on a greased baking sheet. Cover; let rise about 40 minutes or until double.

Brush surface with egg white.

Bake at 350 degrees F for 40 to 45 minutes.

Makes 2 round loaves
Source: Fleishmann's Yeast, ACH Food Companies, Inc.