Tomato Herb Bread
1/2 cup water, 105-115 degrees F
1 (.25 ounce) package active dry yeast
1 teaspoon salt
1 tablespoon melted butter
1/4 cup grated Parmesan cheese
2 teaspoons oregano
1 cup (8 ounces) tomato sauce
2 3/4 cups flour
Sprinkle yeast over water and dissolve.
Add sugar, salt, butter, cheese, oregano, tomato sauce and 1 1/2 cups flour. Beat until smooth.
Stir in remaining flour until thoroughly blended. Dough will be sticky.
Cover and let rise about 1-1 1/2 hours, until doubled.
Stir down dough. Beat by hand about 7 minutes.
Fill 8 well-buttered 6-ounce cans half-full with dough. Cover and let rise until dough reaches top of cans.
Bake at 375 degrees F for 15-20 minutes.
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