There are some great flavors going on in this Tomato Basil Bread.
Homemade white bread and wheat bread are certainly fabulous. But sometimes it’s nice to shake things up a bit and make something different. Enjoy this Tomato Basil Bread with pasta, or use it to make a grilled cheese sandwich. Yum!
- granulated white sugar
- warm water
- active dry yeast
- whole fresh basil leaves
- white whole wheat flour
- canned crushed tomatoes
- extra virgin olive oil
How to make Tomato Basil Bread:
The full, printable recipe is at the end of this post.
Little flecks of fresh basil and plenty of tomato flavor make this bread quite unique. I think you’ll be happy with the results. Enjoy!
The Best Bread Recipes:
- Portuguese Sweet Bread
- Rosemary Sea Salt Italian Bread
- Easy Homemade French Bread
- Cinnamon Oatmeal Bread
- Brioche Loaf Bread
Tomato Basil Bread
- 2 tablespoons granulated white sugar, divided
- ¾ cup warm water (105°F. to 115°F)
- One .25-ounce envelope active dry yeast
- 30 whole basil leaves, stems removed
- 3 to 4 cups white whole wheat flour
- 2 teaspoons salt
- ¾ cup canned crushed tomatoes (drained)
- 2 tablespoons extra-virgin olive oil
- In a large bowl, dissolve ⅛ teaspoon of sugar in the water and sprinkle the yeast on top. Stir and then let rest until foamy, about 5 minutes. (If you have a stand mixer, do this in the bowl of your stand mixer).
- Using kitchen scissors to prevent bruising, snip the basil leaves into small ribbons and set aside..
- Add to the yeast mixture, 3 cups of flour along with the remaining sugar, salt, well-drained tomatoes and olive oil. Stir vigorously to form a dough, adding remaining flour as needed until dough comes together and isn't so sticky. (If you have a stand mixer, add these ingredients to the bowl and let the dough hook do the mixing. Then you can let the dough hook do the kneading for 5 to 10 minutes. Add basil and knead until smooth and elastic. Skip to step 5).
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 to 10 minutes. Sprinkle the dough with the basil and incorporate as you knead.
- Lightly oil a large bowl. Place the dough inside, turning it over in the oil, and cover with a clean dish towel. Allow the dough to rise for 1 hour in a warm place.
- Return the dough to the floured surface and punch it down. Shape into a 9x5-inch loaf. (You can either shape it freeform and place it on a parchment-lined baking sheet, or place it into a greased loaf pan.) Cover with the dish towel and put loaf in warm place to rise for another hour.
- Preheat oven to 425°F. Bake for 25 to 35 minutes, or until hollow sounding when tapped. Cool on a wire rack
- Drain your crushed tomatoes well. Sometimes they can end up adding more liquid to the bread and thus making the bread a little more sticky. If it appears too sticky and isn't coming together, just add more flour until it feels right.
- To simulate a warm place for rising, turn your oven to 400 degrees for 1 minute. Turn off the oven and turn on the oven light. Place the bread bowl in the closed oven to rise, with a dish towel covering the top. Make sure the oven is OFF!
- Serve as bread with an Italian dinner, or sliced up for sandwiches.