-
1
Sift the flour, salt and sugar into a bowl, and make a well in the center.
-
2
Mix the yeast with 2/3 cup of the warm milk and add to the flour.
-
3
Mix the tomato paste into the remaining milk until evenly blended, then add to the flour with the tomato oil and olive oil.
-
4
Gradually mix the flour into the liquid ingredients until you have a dough.
-
5
Turn out onto a floured surface and knead for about 10 minutes, until smooth and elastic.
-
6
Return to the clean bowl, cover with a cloth and let rise in a warm place for about 2 hours.
-
7
Punch down, and add the tomatoes and onion.
-
8
Knead until evenly distributed through the dough.
-
9
Shape into four loaves and place on a greased baking sheet.
-
10
Cover with a dish towel and let rise again for about 45 minutes.
-
11
Preheat the oven to 375 degrees F. Bake the bread for 45 minutes or until the loaves sound hollow when you tap them with your fingers.
-
12
Let cool on a wire rack.
-
13
Eat warm, or toasted with grated mozzarella cheese sprinkled on top.
