Tomato Basil Bread

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Tomato Basil Bread

I don’t go to Panera very often — and honestly most of the time it doesn’t matter what I order I get the same bread. Which is frustrating.  Luckily though very industrious kitchen mavens fix these problems by figuring out how to make these delicious breads at home.  H/T wondrous kitchen mavens!

I enjoy baking bread.  It’s crazy relaxing and honestly makes you feel like you’ve accomplished something.  As it happens I came across a tomato basil bread recipe.  Two of the most delicious savory tastes in one delicious bread.  It tastes like tomato soup.  No jokes.  Tomato soup.  It has a slight kick and a Parmesan undertone.  You can’t go wrong. The bread makes for great sandwiches, a light snack, or an accompaniment with dinner.

I found the recipe at the Keenan CookbookIMG_20140112_192506_674

Tomato Basil Bread

Ingredients:

1/4 oz package Active dry yeast

3/4 c Warm water (110-115 F)

1/4 cup Fresh basil, minced (or 2 TBSP dried basil)

1/4 cup Parmesan cheese, grated

3 TBSP Tomato paste

1 TBSP Granulated sugar IMG_20140112_192239_197

1 TBSP Olive oil

1 tsp Salt

1/8-1/4 tsp crushed red pepper flakes

2 & 1/2 to 2 & 3/4 cup Flour

Directions:

In a large mixing bowl, dissolve yeast in warm water.  Stir in basil, Parmesan cheese, tomato paste, sugar, oil, salt, pepper flakes, and 2 cups flour.  Add additional flour until it forms a stiff dough.

Turn dough onto a floured surface; knead until smooth and elastic, about 3-5 minutes.  Place in a greased bowl, turning once to grease the top of the dough.  Cover and let rise in a warm place until dough has doubled, about an hour.

Punch dough down; knead for 1 minute.  Shape into a round load.  Place on a greased baking sheet.  Cover and let rise again until doubled, about an hour.

Preheat over to 375 F.

With a sharp knife, cut an “X” in the top of the loaf.  Bake for 35-40 minutes or until golden brown.  Remove from baking sheet and cool.

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