Ingredients

• 1 package of active dry yeast
• 1/2 cup of warm water
• 1 cup of cubed tomatoes, about 2 medium
• 1 tablespoon of sugar
• 1 tablespoon of Caraway Seeds
• 3 cups of unbleached white flour
• 1 egg white

Directions

Combine the yeast and warm water. Place the tomatoes in a blender or food processor and whirl on high speed until completely liquefied. Stir together the blended tomato, sugar, and caraway seeds in a large bowl. Stir in the flour vigorously and then the yeast mixture. Knead the dough on a floured surface for about 5 minutes. Place the dough back into the bowl, cover with plastic wrap and let rise until it doubles in size, about 1 hour. Preheat your oven to 375ºF. Put the dough in a nonstick 9 x 5 inch loaf pan. Brush the top of the dough with egg white, this will make a nice shine. Bake for about 45 minutes or until the bottom sounds hollow, when thumped with fingers. Remove from the pan and cool on a wire rack before slicing.  Serves 10