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 Cookbook.
Tomato Basil Bread
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 Olive oil
1 tsp Salt
1/8-1/4 tsp crushed red pepper flakes
2 & 1/2 to 2 & 3/4 cup Flour
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.