Tomato Basil Bread

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I finally did it, I perfected my Tomato Basil Bread recipe!! It has taken several different tries over several different years, but I love the way it turned out. This Tomato Basil Bread is worthy of the finest meats and cheeses to create the ultimate sandwich that will have your friends and co-workers drooling with envy…..

And since not everyone is as obsessed with their bread machines as I am, I have created this delicious Tomato Basil Bread with a stand mixer…you’re welcome. 🙂

Yum….can you smell it? No? Well you better go make your own.

How to make Tomato Basil Bread:

Pour the warm water  and tomato sauce {110 to 115 degrees} into the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast on top and stir just to mix…..

Add the tomato paste, basil, Parmesan cheese, sugar, oil, salt, and cayenne…..

Add the flour, secure the blender and mix until dough forms a ball around the dough hook…..

The dough will be stiff, but not dry. Add additional flour if your dough is very wet or sticky.

Turn the dough out onto a floured work surface and knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning the dough over once to coat the entire ball…..

Cover with a large dish towel and let rise is a draft-free, warm place until doubled, about an hour…..

Punch the dough down, and knead for one minute. Shape dough into a round loaf and place on a parchment lined baking sheet…..

Cover and let rise again until doubled, about an hour. Cut a large square, or “X” in the top of the dough with a sharp knife.

Bake in a preheated 375 degree oven for 33 to 35 minutes, or until golden brown. It will sound hollow when tapped on the underside of the loaf. Remove from oven and place on a wire rack to cool.

Once cooled, cut thick slices to make grilled cheese…..

or a Bacon Turkey Bravo Sandwich…..

So many delicious possibilities!!

Notes:

• I used double-concentrated tomato paste in a tube, and regular Hunt’s tomato sauce in a can.
• If you prefer to use a bread machine, simply follow the manufacture’s instructions and use the “Dough” setting. Continue with the recipe from the first rising.
• I used Vermont white cheddar, Gouda, and grated Fontina cheeses to create my grilled cheese.
• I used dried basil because it is readily available any time of year. Feel free to substitute 2 Tablespoons of fresh if you prefer.

My grilled cheese was mighty tasty served along side a bowl of this delicious Parmesan Gnocchi Soup…..

Now I think it’s time to make something sweet, what do you think?

Enjoy!!

Tomato Basil Bread

This Tomato Basil Bread is worthy of the finest meats and cheeses to create the ultimate sandwich that will have your co-workers drooling with envy!

4.56 from 9 votes

Print Rate

Course: Bread

Prep Time: 2 hours 15 minutes

Cook Time: 35 minutes

Total Time: 2 hours 50 minutes

Servings: 8 slices

Calories: 196kcal

Author: Lisa Johnson

1/21x2x3x

Ingredients

• ¼ cup warm water {110 to 115 degrees}
• ½ cup tomato sauce {warmed}
• 2 ¼ teaspoons active dry yeast
• 1 Tablespoon dried basil
• ¼ cup grated Parmesan cheese
• 3 Tablespoons double-concentrated tomato paste
• 1 Tablespoon sugar
• 1 Tablespoon olive oil
• ½ teaspoon fine sea salt
• dash cayenne pepper
• 2 ½ cups bread flour

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Instructions

• Pour the warm water and tomato sauce {110 to 115 degrees} into the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast on top and stir just to mix.
• Add the tomato paste, basil, Parmesan cheese, sugar, oil, salt, and cayenne. 
• Add the flour, secure the blender and mix until dough forms a ball around the dough hook. The dough will be stiff, but not dry. Add additional flour if your dough is very wet or sticky.
• Turn the dough out onto a floured work surface and knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning the dough over once to coat the entire ball. 
• Cover with a large dish towel and let rise is a draft-free, warm place until doubled, about an hour.
• Punch the dough down, and knead for one minute. Shape dough into a round loaf and place on a parchment lined baking sheet.
• Cover and let rise again until doubled, about an hour. Cut a large square, or “X” in the top of the dough with a sharp knife.
• Bake in a preheated 375 degree oven for 33 to 35 minutes, or until golden brown. It will sound hollow when tapped on the underside of the loaf. Remove from oven and place on a wire rack to cool.
• Once cooled, cut thick slices to make grilled cheese or a Bacon Turkey Bravo Sandwich.

Notes

• I used double-concentrated tomato paste in a tube, and regular Hunt's tomato sauce in a can.
• If you prefer to use a bread machine, simply follow the manufacture's instructions and use the "Dough" setting. Continue with the recipe from the first rising.
• I used Vermont white cheddar, Gouda, and grated Fontina cheeses to create my grilled cheese.
• I used dried basil because it is readily available any time of year. Feel free to substitute 2 Tablespoons of fresh if you prefer.

Nutrition

Calories: 196kcal | Carbohydrates: 33g | Protein: 7g | Fat: 3g | Cholesterol: 2mg | Sodium: 323mg | Potassium: 195mg | Fiber: 2g | Sugar: 3g | Vitamin A: 185IU | Vitamin C: 2.4mg | Calcium: 56mg | Iron: 1.2mg