Tomato Basil Bread by Hand or Bread Machine
Infuse your kitchen with the irresistible aroma of freshly baked *Tomato Basil Bread*—a masterful balance of tangy tomato, fragrant basil, and savory Parmesan cheese. This versatile recipe can be made effortlessly by hand or in a bread machine, making it perfect for bakers of all skill levels. With its tender, herb-kissed crumb and golden crust, this bread gets its unique flavor from tomato paste and dried basil, while optional milk powder adds a touch of richness. Whether served warm with a pat of butter, alongside hearty soups, or as the base for gourmet sandwiches, this loaf is sure to become a family favorite. Featuring a simple prep process and a short rise time, this flavorful bread is a must-try for anyone who loves homemade comfort food with a Mediterranean twist.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 3 tablespoons Tomato paste
- 2 teaspoons Basil (dried)
- 0.25 cup Parmesan cheese (grated)
- 1 teaspoon Salt
- 1 tablespoon Sugar
- 1 packet Active dry yeast
- 1 cup Warm water (110°F / 45°C)
- 2 tablespoons Olive oil
- 2 tablespoons Milk powder (optional, for richness)
Instructions
If making the bread by hand, start by dissolving the sugar and active dry yeast in warm water. Let it sit for 5-10 minutes until it becomes frothy, which indicates the yeast is active.
In a large mixing bowl, combine the all-purpose flour, salt, dried basil, grated Parmesan cheese, and milk powder (if using). Mix the dry ingredients well.
Add the frothy yeast mixture, tomato paste, and olive oil to the bowl. Stir until the dough starts to come together.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
Place the dough in a lightly oiled bowl, turning it to coat all sides. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm spot for 1-2 hours, or until it has doubled in size.
If using a bread machine, add all the ingredients in the order recommended by your machine's manufacturer (liquids first, followed by dry ingredients, with yeast last). Set the machine to the 'Basic' or 'White Bread' cycle and press start.
If making by hand, once the dough has risen, punch it down to release the air. Shape the dough into a loaf and place it into a greased 9x5-inch loaf pan or onto a baking sheet lined with parchment paper.
Cover the shaped dough and let it rise for another 30-45 minutes, or until it has doubled in size.
Preheat your oven to 375°F (190°C). Bake the bread for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the pan and let it cool on a wire rack before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 3362 mg | 146% | |
| Total Carbohydrate | 353.9 g | 129% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 25.2 g | ||
| Protein | 74.9 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 891 mg | 69% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 1370 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
