Savory Tomato Dill Bread

Source: Olathe District Schools, Olathe, KS

Yield: 10 loaves

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Nutritional Information:
Nutritional Information

Ingredients

•	½ cup (2½ oz.) SYSCO Classic active dry yeast

•	1 qt. warm water (110°F)

•	¾ cup SYSCO Classic sugar

•	1, 51-oz. can SYSCO Imperial condensed tomato soup

•	3 cups SYSCO Imperial cottage cheese

•	2/3 cup SYSCO Imperial dried onion flakes

•	¼ cup SYSCO Imperial dried dill weed

•	6 SYSCO Classic whole eggs, beaten

•	¼ cup SYSCO Classic vegetable oil

•	8 lbs., 4 oz. SYSCO Classic all-purpose flour

•	5 tsp. SYSCO Imperial salt

•	1 tsp. SYSCO Classic baking soda

Preparation

1.	Combine yeast, water and sugar. Stir to dissolve yeast; set aside. Mix next six ingredients. Stir in yeast mixture; set aside.

2.	In large bowl, mix flour, salt and baking soda. Gradually add to soup mixture, scraping sides of bowl occasionally. Cover, let rise in warm place until doubled in size, about 1 hour.

3.	Divide dough into 10 portions of 1 lb., 8 oz. each; shape into round loaves. Place three loaves on each of sheet pan; cover and let rise until doubled, about 1 hour.

4.	Bake at 375°F for 30 to 35 minutes. Cool on wire racks; slice into ½-inch slices (12 per loaf) to serve.