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Freshly Baked Tomato Basil Bread Loaf

Tomato Basil Bread Made Simple: Delicious and Easy to Follow

Alison
This savory and aromatic Tomato Basil Bread combines the zesty sweetness of tomatoes and the herbaceous charm of fresh basil into a perfectly soft loaf with a golden crust. Ideal for sandwiches, soups, or enjoyed on its own with butter or olive oil.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breads
Cuisine American
Servings 12 slices
Calories 150 kcal

Ingredients
  

Tomato Basil Mixture:

  • 3 cups fresh tomatoes chopped (or one 14.5-ounce can of diced tomatoes)
  • 2 tbsp tomato paste
  • ¼ –½ cup sun-dried tomatoes optional, for intense flavor
  • 1 handful fresh basil leaves or 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp garlic powder
  • 1 tsp salt
  • Water enough to make 3½ cups total liquid

Bread Dough:

  • 5 –6 cups all-purpose or bread flour
  • 2 tbsp granulated sugar
  • 2¼ tsp active dry yeast 1 packet
  • 3 tbsp vegetable oil or olive oil
  • 1½ tsp salt

Instructions
 

Prepare the Tomato Basil Mixture:

  • Roast 3 cups of chopped fresh tomatoes at 400°F for 15–20 minutes until softened, or use canned diced tomatoes.
  • Blend roasted or canned tomatoes with tomato paste, sun-dried tomatoes (optional), basil, oregano, rosemary, garlic powder, and salt. Add enough water to make 3½ cups of liquid. Ensure the mixture is lukewarm before using.

Mix the Dough:

  • In a stand mixer bowl, combine the tomato basil liquid, sugar, yeast, oil, and salt. Stir to combine.
  • Gradually add flour one cup at a time, mixing on low speed until the dough pulls away from the sides of the bowl but remains slightly sticky.

Knead and First Rise:

  • Knead the dough for 8–10 minutes until smooth and elastic.
  • Transfer to a lightly oiled bowl, cover with a damp towel, and let rise for 1 hour or until doubled in size.

Shape and Second Rise:

  • Punch down the dough and divide it into two equal portions. Shape each portion into a loaf.
  • Place loaves seam-side down in greased 8.5 x 4.5-inch bread pans. Cover and let rise for another hour, until the dough rises just above the pans’ edges.

Bake the Bread:

  • Preheat the oven to 350°F (175°C).
  • Bake the loaves for 37–40 minutes, until golden brown and hollow-sounding when tapped.
  • Brush tops with melted butter for extra shine, if desired.

Cool and Serve:

  • Allow the bread to cool in the pans for 10 minutes, then transfer to a wire rack. Cool completely before slicing and enjoying.

Notes

  • For extra flavor, add grated Parmesan or shredded mozzarella to the dough.
  • Store bread in an airtight container for up to 3 days or freeze slices for up to 3 months.