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…..

Tangy and delicious Tomato Basil Bread fresh out of the oven! COPYRIGHT © 2017 COOKING WITH CURLS

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. 🙂

Grab yourself a thick slice of Tomato Basil Bread and turn it into the most amazing sandwich, just like the ones in your favorite restaurant | COPYRIGHT © 2017 COOKING WITH CURLS

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…..

Tomato Basil Bread recipe yeast | COPYRIGHT © 2017 COOKING WITH CURLS

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

Tomato Basil Bread recipe cheese | COPYRIGHT © 2017 COOKING WITH CURLS

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

Tomato Basil Bread recipe mix a | COPYRIGHT © 2017 COOKING WITH CURLS

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…..

Tomato Basil Bread recipe rise | COPYRIGHT © 2017 COOKING WITH CURLS

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

Tomato Basil Bread recipe risen | COPYRIGHT © 2017 COOKING WITH CURLS

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

Tomato Basil Bread recipe bake | COPYRIGHT © 2017 COOKING WITH CURLS

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…..

This Tomato Basil Bread makes an amazing Grilled Cheese Sandwich!! COPYRIGHT © 2017 COOKING WITH CURLS

or a Bacon Turkey Bravo Sandwich…..

Bacon Turkey Bravo Sandwich recipe on Tomato Basil Bread with crispy bacon, gouda cheese, sliced turkey, lettuce, and tomato | COPYRIGHT © 2017 COOKING WITH CURLS

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…..

Parmesan Gnocchi Soup | COPYRIGHT © 2017 COOKING WITH CURLS

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

Enjoy!!

Tangy and delicious Tomato Basil Bread fresh out of the oven! COPYRIGHT © 2017 COOKING WITH CURLS

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

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

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

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5 Comments

  1. 5 stars
    This looks great! Will it make a difference if I use a different cheese than parmesan? I just happen to have some cheddar on hand and wondering if since they melt differently if it won’t come out well with something different.

  2. 5 stars
    I was a bit concerned because when I combined the yeast, water and tomato sauce, it didn’t bubble like yeast normally would. I was quite skeptical. The dough was really stiff when it was all combined and mixed. More skepticism! Imagine my surprise when this bread turned out beautifully soft in the middle and it was delicious!! The only changes I made was I added a splash more of warm water and omitted the cayanne. Thank you so much for a fun recipe! I didn’t make toasted cheese sandwiches but they would be fantastic. I just slathered with butter and served with stuffed cabbage roll soup!

    1. I am so glad that it turned out for you Linde!! I think the tomato sauce weighs the yeast down a bit in the beginning but then it takes off once the sugar kicks in. 🙂

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