Tomato Basil Bread

A golden, crusty loaf of bread sits on a wooden cutting board, surrounded by fresh basil leaves and clusters of ripe cherry tomatoes on a light gray surface.

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. Honestly, the hardest part about making it is having the self-control to wait for it to cool before diving in.

Course bread

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 40

Resting Time 1 30

Total Time 2 20

Servings

Calories 183kcal

Author Wendy Polisi

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.

Nutrition