This Tomato Basil Bread is my kind of kitchen magic. With a soft, tender crumb and a flavor that delivers Panera-style comfort, this is a loaf you will turn to again and again. This recipe delivers bakery-quality tomato bread without much fuss. The hardest part about making it is having the self-control to wait for it to cool before diving in.
This tomato basil bread was my little kitchen project for a few weeks. So much so that the kids started making jokes about it.
I wanted a tomato bread that actually tasted like tomatoes, with basil that didn’t get lost. When I tested this recipe, I kept coming back to how the tomato paste deepens the flavor without weighing down the bread dough. My version leans into that richer tomato vibe while still giving you a soft, sliceable round loaf that toasts beautifully. Drizzle with a little olive oil, sprinkle with herbs, or use it for sandwiches.
I bake this in a bread pan most of the time, but honestly, shaping it freeform makes the crust a little more rustic. You can use a basket for the rise, a large mixing bowl if that’s what you’ve got, or even the bowl of a stand mixer if it’s already out.
If you’re diving into bread baking, you might also like my Bread Machine Dinner Rolls, Bread Machine Cinnamon Bread, and Sour Cream Pumpkin Bread.
Let’s Talk Ingredients
I tested this recipe at least 10 times before I finally settled on this version. I tried it with more tomato juice and less tomato paste, and found that the paste was what really brings the flavor.
In terms of the basil, both fresh and dried work. I love the flavor of fresh basil, but since basil goes black in the fridge in a flash, I had to substitute dried basil more than once while working on this recipe. I was pleasantly surprised.
Parmesan adds a savory edge. I’ve used both pre-grated from the refrigerator section and the good stuff I grate myself, and both work.
Dry milk powder supports the structure, but if you’re out, the bread still turns out; it’s just slightly less tender.
Step-by-Step
Tips & Tricks
Weak Tomato Flavor
Don't skip the tomato paste! I initially tried to just rely on tomato juice for the flavor, but found that skipping the paste makes the flavor fall flat. Using just tomato juice isn't enough.
Dense or Heavy Texture
Tomatoes change the dough’s acidity, which slows yeast activity. I use warm water to counteract this a bit. If my kitchen is cool, I let the dough rise a bit longer in a warm spot.
Wet or Sticky Dough
Tomato juices vary. Some are watery, some are thicker, and the dough reflects that. If your bread dough feels too sticky, don’t just dump flour on it. Add a little at a time. Slight tackiness is normal.
Tomato Basil Bread
Ingredients
- 142 grams milk 105°F to 110°F
- 100 grams tomato juice slightly less than ½ cup
- ¼ cup unsalted butter melted
- 2 teaspoons sea salt
- 360 grams bread flour 3 cups
- 25 grams white sugar 2 tablespoons
- 16 grams dry milk powder (2 tablespoons
- 2 teaspoons rapid rise yeast
- 3 tablespoons tomato paste
- ¼ cup fresh basil chopped fine
- ¼ cup grated parmesan
- 1 egg beaten
- Pinch of salt
Instructions
Bread Machine
- To make the dough in your bread machine, add the milk, tomato juice, butter, salt, bread flour, sugar, dry milk powder, and yeast to your bread machine.
- Process using the dough cycle, according to the manufacturer’s instructions.
- When the machine beeps for add ins after the initial mix, add the tomato paste, basil and parmesan. Continue processing according to the manufacturer’s instructions
Mixer
- Add the bread flour, sugar, salt, milk powder and yeast to the bowl of your stand mixer. Using the pattle attachment, stir to combine. Add the milk, tomato juice, butter, and tomato paste. Continue to mix until a dough is formed. Add the basil and the parmesan.
- Switch to the dough hook, and knead for about 5 minutes. If you don’t have a stand mixer and want to do it by hand, expect it to take about 10 minutes.
- Transfer to a bowl and cover with plastic wrap. Allow to rise in a warm place for about an hour.
Both Methods
- Once the dough is complete, transfer it to a lightly floured surface and shape it into a loaf.
- If it is difficult to work with, let it relax for 10 to 15 minutes.
- Transfer to your bread pan or if you want to make a circle, a proofing basket. Allow to rise for 45 minutes.
- Preheat the oven to 350°F. If you did the final rise in a proofing basket, transfer the bread to a parchment lined baking sheet.
- Score the bread with a sharp knife to form a square in the center of the loaf for a circle, or slashes across the loaf for a bread pan.
- Combine the egg, a splash of water and pinch of salt in a small bowl. Brush the top of the loaf with the egg wash.
- Bake for 35 to 40 minutes, until golden brown.
- Allow to cool completely before slicing.
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