Is one of the best you'll ever have! It's a fantastic bread for holidays, dinners, or dipping into soup. Make it in the bread machine or by hand. It's made with fresh basil, sun-dried tomatoes and Parmesan cheese, and makes a beautifully orange, soft and tender loaf
I was inspired to make this sun-dried Tomato Basil Bread after seeing a similar bread at a farmer's market. Not only did it taste fantastic, but it looked so perfect that I didn't even want to cut into it.
The aroma of basil, tomato, and cheese wrapped up in an orange crust is mouthwatering. This savory bread is perfect for holiday dinners, toasting, sandwiches, and dipping into your favorite winter soups.
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The first time I made this was for Thanksgiving dinner many years ago. It was so popular that I've been asked to make it for every holiday dinner since. It can be made easily by hand or in a bread machine, and will be a winner every time!
While you can swap bread flour for all purpose flour or whole wheat flour, it won't produce the same soft chewy bread. For breads that need time to rise, bread flour is the best to use. It has a higher amount of protein and gluten, which creates a chewy, airy bread.
Substituting whole wheat flour is a bit trickier, although easy if you understand a few basic points about baking with whole wheat flour. You can seehow to use whole wheat flour here.
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This is a subjective question dependant upon how you define healthy. One slice of this savory bread is approximately 139 calories, most of which come from carbohydrates. There are just 2 grams of fat and little sugar per slice, but 6 grams of protein. It also contains vitamin A, vitamin C, potassium and calcium. Compared to sweet breads, tomato basil bread is healthier. It can even be considered healthier than the infamous Panera tomato bread, which uses a sweet glaze.
This recipe is not vegan because it uses Parmesan cheese and yogurt. To make it vegan, use a vegan cheese and eliminate the yogurt.
This is a savory bread with a robust, tomato flavor. The basil gives it a hint of tang. It has a beautiful orange color and is incredibly soft and tender on the inside with a chewy crust.
Bread Machine Bread
Yes, freeze bread wrapped in plastic and put in a freezer safe bag. It can be frozen as a full loaf or cut into slices.
There are many reasons that a yeast bread doesn't rise. Room temperature, liquid temperature, altitude, dead yeast, and liquid to dry ingredient ratios all contribute to how well bread rises. Even the humidity in the air the day you make it can affect the outcome. For more details on why your bread may not have risen and what to do about it, see this post.
To make tomato basil bread by hand, you'll need an electric hand mixer or stand mixer. If you don't have one, the Kitchen Aid classic mixer is a great choice.
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Step 1: In a small saucepan, heat the water and yogurt until it's steaming, but not boiling. Mix it well so the yogurt is mostly dissolved and then remove from the heat for 5 minutes.
Step 2: In a stand mixer, combine 2 ½ cups bread flour, salt, sugar, basil, Parmesan cheese, and yeast. Mix to combine.
Step 3: Add the yogurt and water mixture, salt, and sundried tomatoes. Knead using the dough hook on low speed until smooth.
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Step 4: Once the dough is smooth, increase the speed to medium and knead for 5-7 minutes, until a tacky ball forms. The dough should be sticky when done, but easily peel off your fingers when touched. If it sticks to your hands and cannot be removed, add ¼ cup bread flour more and knead for 2 minutes. Repeat this until the dough ball is smooth and sticky, but doesn't stick to your fingers.
Step 5: Remove from the mixer and put in a lightly greased bowl. Cover with a heavy towel and set in a warm place to rise for 1 hour. The dough should be doubled in size. If it's not, let rise for 20 more minutes or until doubled in size.
Step 6: Punch dough down a few times, then transfer to a parchment lined baking sheet. Shape into a smooth ball or rectangle and slice an X on top. Cover with the towel and let rise in a warm place for 30 more minutes.
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Transfer to a wire cooling rack and let cool for 30 minutes before slicing. Store in an airtight container, bread box, or bread bag at room temperature for up to 3 days.
In a small saucepan, heat the water and yogurt until it's steaming, but not boiling. Mix it well so the yogurt is mostly dissolved and then remove from the heat for 5 minutes.
Step 2: In the order your bread machine requires, add the water/yogurt mixture, salt, sugar, bread flour, and yeast (this is the correct order for Cuisinart breadmakers).
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Step 3: If baking directly in the bread machine, set to the basic white bread mode. Select the 1.5 lb loaf size and your preferred crust color. When the mix-in sound beeps, add the sundried tomatoes, basil, and Parmesan cheese. When the cycle completes, carefully transfer the bread to a cooling rack.
If baking in the oven, set to the dough mode and choose the 1.5 lb loaf. Press start. When the mix-in sound beeps, add the sundried tomatoes, basil, and Parmesan cheese. When finished, shape into a ball or oval, slice an X into the top, cover with a heavy towel, and let rise in a warm place for 30 minutes. Bake at 350°F for 35-40 minutes, until the bread sounds hollow when tapped.
Tomato Basil Bread can be made in the bread machine or by hand. It's a flavorful dinner and holiday bread that's crusty on the outside and moist and soft on the inside.
Fresh Tomato And Basil Loaf (bread Machine)
Serving: 2 oz Calories: 139 kcal Carbohydrates: 26 g Protein: 6 g Fat: 2 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Cholesterol: 2 mg Sodium: 347 mg Potassium: 302 mg Fiber: 2 g Sugar: 5 g Vitamin A: 119 IU Vitamin C: 3 mg Calcium: 45 mg Iron: 1 mg
If you enjoyed this recipe, make sure to give it a star rating and let me know what you thought in the comments! And follow me on Facebook, Pinterest and Instagram for more delicious recipes!
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Tomato Basil Bread
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Tomato Basil Bread Recipe
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Is there a bread memory you would like to recreate with your bread machine? Maybe it’s from your childhood, a restaurant, or a
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