Dilled Tomato Soup Bread
|Tomato soup||1 Can (10 oz)|
|Dried minced onion||2 Tablespoon|
|Cinnamon||2 Dash (adjust quantity as per taste)|
|Cloves||1 Dash (adjust quantity as per taste)|
|Dill seed||1 1⁄2 Teaspoon|
|Oil||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Dry yeast||1⁄4 Ounce (1 envelope)|
|Warm water||1⁄2 Cup (8 tbs) (100 Degree F)|
|Unsifted all purpose flour||6 1⁄4 Cup (100 tbs)|
In a small saucepan mix soup with 3/4 cup water and add onion and soda.
Stir and scald.
Pour into a large mixing bowl and add spice, dill seed, oil and salt.
Let cool to lukewarm.
Dissolve yeast and sugar in 1/2 cup warm water and add to lukewarm tomato mixture.
Now beat in some of the flour, scraping the bowl occasionally.
When batter begins climbing the beaters scrape and remove them.
Stir and then knead in more flour and continue kneading until dough is smooth and elastic.
Cut dough in half and form into 2 loaves.
Drop into 2 well-oiled loaf pans and cover.
Let rise until doubled and bake at 375F for 35 to 40 minutes.
Serving size: Complete recipe
Calories 3666 Calories from Fat 598
% Daily Value*
Total Fat 68 g104.9%
Saturated Fat 9.6 g47.9%
Trans Fat 0 g
Cholesterol 5.7 mg1.9%
Sodium 3636.1 mg151.5%
Total Carbohydrates 664 g221.3%
Dietary Fiber 28.4 g113.6%
Sugars 39.4 g
Protein 90 g179.9%
Vitamin A 18% Vitamin C 49.7%
Calcium 40.6% Iron 220.6%
*Based on a 2000 Calorie diet