Tomato Bread

My Grandmother called this War Bread.  I am not sure the reason, could it be the color, or maybe the lack of certain ingredients during the war.  I never really knew, however this bread is a very pretty and hearty bread.

2 cups quartered Roma tomatoes                     1 tablespoon olive oil
2-1/4 teaspoons yeast                                          3/4 cup warm water
2 tablespoons honey                                           3-1/2 cup flour
2 teaspoons salt                                                    
1/4 cup chopped mixed herbs (rosemary basil, marjoram, thyme, sage, dill,
oregano, parsley)

​Remove as much liquid from the tomatoes as possible then chop finely.
​Combine the water, yeast, honey and olive oil.  Set aside.  Combine the flour
and salt in a large bowl.  Make a well in the center of the flour and pour in the
tomatoes, water/yeast mixture and the herbs.  Stir until mixed, this is a tacky
dough.  If it's to wet add a little flour.  Remove dough from bowl and roll into
a ball.  Lightly oil a clean bowl with oil and place the dough.  Cover loosely
with plastic wrap and place in slightly warmed oven for about an hour, until
doubled in size.  Form the dough into a square about 1 inch thick.  Starting at
one end, roll the dough firmly into a cylinder, making sure the dough sticks to
itself.  Turn the dough seam side up and pinch the seam closed.  Place the
dough seam-side down in a greased 9 x 5 inch bread pan.  Cover loosely and
let rise in warm place until almost doubled.  Preheat the oven to 350 degrees.
Bake for 40-50 minutes or until the top of the bread is browned and the loaf
​sounds hollow when you tap it with your knuckles.                  

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