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Tomato Basil Bread Recipe

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4.2 from 9 reviews

This Tomato Basil Bread recipe combines the rich flavors of roasted tomatoes, fresh herbs, and a soft, tender crumb to create a deliciously aromatic loaf perfect for sandwiches or as a hearty side. The bread features a vibrant tomato basil liquid base that infuses every bite with garden-fresh taste, balanced by the earthiness of rosemary, oregano, and garlic powder. Ideal for savory dishes, this homemade bread is a flavorful twist on classic homemade loaves.

Ingredients

Tomato Basil Mixture

  • 3 cups roasted chopped tomatoes (or one 14.5 oz can diced tomatoes)
  • 4 tablespoons tomato paste
  • 1/4 cup sun-dried tomatoes (optional, up to 1/2 cup for more flavor)
  • 1/2 cup fresh basil (or 2 tablespoons dried basil)
  • 1 tablespoon fresh oregano (or 1 teaspoon dried oregano)
  • 1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 cup water (adjust as needed to make mixture 3 ½ cups)

Bread Dough

  • 1/4 cup granulated sugar
  • 1 tablespoon instant yeast
  • 1/4 cup vegetable oil
  • 2 teaspoons salt
  • 7-8 cups all-purpose flour

Instructions

  1. Prepare Roasted Tomatoes: Preheat oven to 400°F. Chop fresh tomatoes to measure 3 cups, spread on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for 15-20 minutes until softened and slightly caramelized. Cool before using. Alternatively, use one 14.5-ounce can of diced tomatoes.
  2. Blend Tomato Basil Mixture: In a blender, combine roasted or canned tomatoes, tomato paste, sun-dried tomatoes, basil, oregano, rosemary, salt, and garlic powder. Blend until smooth.
  3. Adjust Liquid Volume: Add water as needed to the blender mixture to reach 3 ½ cups total liquid. This ensures consistent dough moisture regardless of tomato type.
  4. Cool the Mixture: Ensure the tomato basil liquid is cool or only slightly warm to avoid killing the yeast.
  5. Mix Dough Ingredients: In a stand mixer bowl, combine the tomato basil liquid, granulated sugar, yeast, vegetable oil, and salt. Stir. Using a dough hook, gradually add flour one cup at a time until dough clears the bowl edges and can be rolled into a slightly sticky ball.
  6. Knead Dough: Knead dough with the mixer dough hook for 5-10 minutes for proper gluten development.
  7. First Rise: Lightly oil a large bowl and place dough inside, turning to coat in oil. Cover with a kitchen towel and let rise in a warm spot for about 1 hour or until doubled in size.
  8. Shape Dough: Punch down risen dough and divide into two equal portions. Shape each into a rectangle, roll tightly into a cylinder, pinching and sealing the seam as you roll.
  9. Prepare Bread Pans: Place each rolled loaf seam-side down into lightly greased 8.5 x 4.5 inch bread pans.
  10. Second Rise: Cover pans with a towel and allow dough to rise for about 1 hour until slightly risen above the pan edges.
  11. Bake the Bread: Preheat oven to 350°F. Bake loaves for 37-40 minutes until golden and cooked through.
  12. Cool and Serve: Optionally brush tops with melted butter. Let loaves cool completely before slicing for best texture.

Notes

  • Using roasted tomatoes enhances the depth of flavor but canned tomatoes offer a convenient alternative.
  • Adjust water quantity based on tomato moisture to achieve the right dough consistency.
  • Allow the dough to cool slightly after blending to protect yeast activity.
  • Ensure dough is kneaded thoroughly to develop gluten for a good rise and texture.
  • You can add up to 1/2 cup sun-dried tomatoes if you prefer an intensified tomato flavor.
  • This recipe makes two standard-sized loaves perfect for sharing or freezing.
  • Storing leftover bread in an airtight container helps maintain freshness for several days.

Find it online: https://yumntasty.com/tomato-basil-bread-recipe/