Instructions: Combine tomatoes and boiling water in a small saucepan; let stand 30 minutes. Remove tomatoes, reserving liquid; finely chop tomatoes; using kitchen shears, and set aside.

Stir milk and butter into reserved liquid, and heat until mixture reaches 120 to 130 degrees.

Combine 1 1/2 cups flour and next 3 ingredients in a large mixing bowl. Gradually add liquid mixture to flour mixture, beating at low speed with and electric mixer. Add egg, and beat 3 minutes at medium speed. Stir in tomatoes, chives and enough remaining flour to make a soft dough.

Turn dough out onto a floured surface, and knead 5 minutes. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.

Combine olive oil, oregano, and rosemary; set aside.

Punch dough down. For round shape loaves, divide dough in half; shape each portion into a 10-inch round. For sandwich buns, divide dough into 12 balls, and shape each portion into a 3-inch round. Place on lightly greased baking sheets; flatten dough slightly, and brush with half of olive oil mixture. Cover and let rest 10 minutes.

Bake at 350 degrees for 15 minutes. Brush with remaining olive oil mixture, and bake 5 to 10 additional minutes or until lightly browned and bread sounds hollow when tapped. Cool on wire racks.

This recipe yields two 10-inch loaves or 12 sandwich buns.

Yield: 2 loaves

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