Tomato Oregano Bread

• Dissolve 1/4 oz active dry yeast in 1 1/2 cups warm water; let stand until foamy, about 10 minutes.
• Stir in 1 cup each all-purpose and whole wheat flour.
• Cover with damp towel and let stand 30 minutes.
• Stir in 1 1/2 cup chopped tomatoes, 2 tbsp each olive oil, parsley and oregano, 1 tbsp salt, and 1/2 tsp pepper.
• Work in blend of 3 cups all-purpose flour and 1 cup of whole wheat flour.
• Knead dough about 10 minutes, place in lightly oiled bowl, cover with damp cloth, and let rise 1 hour until doubled in size.
• Punch down dough, form into 2 loaves and place on oiled and cornmeal dusted pan; let stand 30 minutes.
• Bake 45 minutes in a preheated 400°F oven.

-Ellen Ecker Ogden, author of From the Cook's Garden cookbook