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Tomato Basil Bread Mixed in a Bread Machine

Preview: Mix up Tomato Basil Bread in your Bread Machine, shape by hand, then bake in your oven. Use tomato paste, sundried tomatoes, and spices for maximum flavor.

Is there a bread memory you would like to recreate with your bread machine? Maybe it’s from your childhood, a restaurant, or a vacation. But, no matter the origin, there’s a good chance you can use a bread machine.

Recently, one of my readers requested bread with sundried tomatoes to make in her bread machine. I suspect she had a previous taste experience. Of course, the first step was figuring out exactly what kind of bread we were going for. Would it be rustic, enriched, or a sandwich bread?

Once we narrowed down the type of bread we wanted, I tossed out the enriched recipes (containing eggs, milk, and lots of fat) and anything having a starter or sponge. This recipe would be for a sturdy sandwich bread with off-the-scale sundried tomato and basil flavor. I didn’t want the bread to require much forethought, such as a starter or sponge requires.

Note: No bread machine? No worries. Use a stand mixer or mix and knead by hand. See details in the recipe notes.

uncut loaf of tomato basil bread mixed in a bread machine

Since many of you ask for more whole grains, I added some whole wheat flour but not a lot. I didn’t want this to be a heavy loaf.

I decided against adding cheese. But you could certainly add some Parmesan or shredded Mozzarella if that’s your desire. (I would start about 1/2 cup of shredded cheese.)

My reader asked for sun-dried tomatoes. Got it! However, I wanted even more color and tomato flavor.

I tried tomato paste. Not only is it easy to find, but it’s also easy to use.

I love adding spices to bread (something you don’t find too much in the bread aisle at the supermarket), so I went with dried garlic, dried basil, and dried minced onion. I could have used fresh onions, but that would complicate the recipe considerably because of the extra moisture.


Let’s start baking.

Ingredients and substitutions:

ingredients required to make this tomato bread recipe
  • WATER: Some people recommend spring water when making any bread. However, I agree with Epicurious when they write, “Most tap water is perfectly suitable for bread baking. However, very hard water will toughen the dough and slow fermentation, while very soft water will soften the dough, making it sticky. In these cases, it’s better to use bottled mineral water.”
  • TOMATO PASTE: This recipe calls for 3 tablespoons of tomato paste which equals a little less than half of a 6-ounce can. Freeze the remainder in tablespoon-size portions. Tubes of tomato paste are more convenient but also more expensive.

    Tomato sauce is not a good substitute for tomato paste. Tomato sauce contains more water and less solids. Neither the flavor nor the color will be as exciting. The extra water will throw off the liquid vs. flour proportions.
  • SUNDRIED TOMATOES PACKED in OIL: Although you can buy sundried tomatoes vacuum-packed in a foil bag, I like the oil-packed tomatoes for two reasons. First, the oil-packed tomatoes don’t dry out. The texture is more like a chewy raisin, a texture I prefer in bread. Secondly, the oil is full of flavor, so I use it in the recipe, too.

    If you only have the vacuum-packed tomatoes available, be sure they are not too dry. Use olive or avocado oil as a substitute for the sundried tomato-infused oil.

    If you can’t buy sundried tomatoes or don’t care for them, your bread will still be tasty without them.
  • SALT: I use fine sea salt. If you prefer Kosher salt, add a quarter to a half teaspoon more.
  • SUGAR: Granulated sugar is specified, but brown sugar is a good substitute.
  • SPICES: Using dry spices keeps it simple, especially in regards to the moisture content of this recipe.
  • WHOLE WHEAT FLOUR: Whole wheat flour gives flavor and substance to this bread. I have not tested this bread with more than 60 grams. If you want to use more whole wheat, I suggest you substitute whole wheat flour for SOME of the bread flour in small but ever-increasing amounts. Too much whole wheat flour will slow down the rise and cause your loaf to be dense and heavy.

    If you don’t have whole wheat or you would prefer a lighter loaf, substitute white flour for the whole wheat.
  • BREAD FLOUR: The higher protein content of bread flour will make a loaf sturdy enough for sandwiches (see picture below). The chewy factor is better with bread flour than all-purpose flour.

    However, if all you have is all-purpose flour, you can still make a good loaf, but it will be softer. Use a little less water at first since it absorbs less moisture than bread flour or whole wheat.
toasted pimiento cheese sandwiches made with tomato bread
Try making toasted cheese sandwiches with this bread. I used Joanna Gaines’ pimento cheese recipe to fill these sandwiches. She suggested adding bacon–a fabulous idea!

bread machine crash course sign-up

FAQ about Tomato Basil Bread

1. Can I make and bake this bread from beginning to end in a bread machine?

I can’t recommend it. If all you want is toast, it will suffice. Not for me.


2. How can I store Tomato Basil Bread to keep it fresh longer?

First, let it cool for at least an hour before you cut it. If you plan to eat it all the first day, turning the cut side down on the counter or cutting board will keep it from drying out. Beyond that, store in a plastic bag. Don’t store in the refrigerator. Expect it to stay fresh no longer than 3-4 days.


How to make Tomato Basil Bread with a bread machine:

adding ingredients to bread machine pan.
Add all of the ingredients into a bread machine pan in the order listed in the recipe.
dry dough mixture in the very beginning
When you first turn on the machine, your dough will be rough and may seem dry. Don’t add extra liquid until the dough has a chance to come together and knead a bit.
What dough looks like after it has been kneaded well.
This dough looks perfect. When the machine is running, the dough will stick to the sides, then pull away cleanly. Eventually, the dough should turn into a smooth and shiny mass.
testing the amount of proof using two floury fingers
Leave the bread in the machine until the dough doubles in size. Check the rise with the two-finger method. Use two floury fingers to gently punch holes into the dough, then pull your fingers back out. If the holes fill in quickly, you probably need to let the dough rise longer. If the holes fill in slowly, your dough is perfect. If the holes don’t fill in at all, the dough is over-proofed. Proceed to the next step.
turning the dough from the bread machine on to a lightly floured surface for shaping by hand
When the dough doubles in size (usually at the end of the DOUGH cycle, but it may take longer in a cold kitchen), remove it from the bread machine pan onto a floured surface I like to use a silicone baking mat for easy cleanup (throw in the dishwasher).
shaping dough
Gently push the big bubbles out.
shaping dough into a rectangle.
Use your hands or a rolling pin to roll the dough into a rough rectangle. The short sides should be two inches longer than your bread pan. (I use an 8½ x 4½-inch loaf pan.)
shaping dough into a roll
Roll up dough starting with the short side nearest to you.
Using your fingers to seal rolled up dough
Pinch the seam together with your fingers.
Sealing the ends of raw loaf.
Pull the ends toward the seam and pinch to seal.
laying dough into a loaf pan
Lay the dough log into the pan with the seam side down.
Cover with a cheap shower cap or a tea towel.
Cover with a cheap shower cap or a tea towel.
bread ready to bake after the second rise
When the dough has risen to slightly less than double, it is ready to bake. Allow plenty of time for the second rise since the dough contains some whole wheat.

Bake the bread at 350˚F (180˚C) for 30-35 minutes or until the internal temperature reaches 200˚F.

brushing the baked loaf with butter
Brush the crust with melted butter. (Optional)

If you enjoyed this recipe, it would help others and me if you gave it a five-star rating inside the recipe card below. 🤩 No comment required. Thank you.

Hope to see you again soon!
Paula

p.s. Questions or suggestions? Please email me: Paula at saladinajar.com.


Yield: 12 slices

Tomato Basil Bread Recipe Mixed in a Bread Machine

Tomato basil bread machine bread slices

Mix up Tomato Basil Bread in your Bread Machine, shape by hand, then bake in your oven. Take your next toasted cheese sandwich up a notch.

Prep Time 3 hours
Cook Time 30 minutes
Total Time 3 hours 30 minutes

Ingredients

  • 1 cup water (227 gr)
  • 3 tablespoons tomato paste (50 gr)
  • 1 T. oil from sundried tomatoes packed in oil (13 gr)
  • 2 tablespoons chopped sundried tomatoes (30 gr)
  • 1 teaspoon sea salt (6 gr)
  • 1 T. sugar (14 gr)
  • ¼ teaspoon garlic powder
  • 2 teaspoons dried minced onion
  • 2 teaspoons dried basil
  • 2 ¾ cups of bread flour (330 gr)
  • ½ cup whole wheat flour (60 gr)
  • 2 ¼ teaspoons bread machine or instant yeast

Instructions

  1. Add all ingredients listed to a bread machine pan (with the paddles in place) in the order given. Select the DOUGH cycle and press START.
  2. The dough will look dry and ragged at first but will soon come together and even out.
  3. Check the dough after it kneads for 10-12 minutes. The goal is for the dough to stick to the side of the pan, then pull away cleanly. If the dough is too dry to do this, (spinning around the post or in crumbles) add water one tablespoon at a time. If the dough is too wet (sticking to the sides of the pan and not releasing), add flour one tablespoon at a time until it is still sticky but releases as the paddles pull on the dough.
  4. When the kneading is almost done, the dough should be slightly tacky but fairly smooth and shiny.
  5. Leave the dough in the bread machine pan until the DOUGH cycle is finished. You want the dough to be doubled in size. If not, leave it in the pan to rise until it doubles. Note: Bread dough that contains whole grains will usually take longer to rise.
  6. Remove the dough from the bread machine pan onto a lightly-floured surface. Lightly press with your fingers into a rectangle shape. Make sure all large bubbles are gently compressed. If the dough is bouncy and won't stay put, cover it with a tea towel and let the dough relax for 10-15 minutes. Come back and try again.
  7. Your rectangle should measure about 12 inches long and about 2 inches + the length of your loaf pan. I use an 8½ x 4½ inch loaf pan. So my rectangle should measure approximately 12 x 11 inches. You don't have to measure--just eyeball it.
  8. Spray your loaf pan with non-stick spray. Starting with the short side of the dough rectangle closer to you, roll up the dough. Pinch the seal with your fingers. Pull up each end of the dough cylinder toward the long seam and seal it to make nice round corners on the end. Flip the roll of dough over so the seam side is down and place it into your pan. Pat it down to evenly distribute the log of dough in the pan.
  9. Cover the bread dough with a tea towel or cheap shower cap. Place it in a warm place (but not too warm) to rise until almost doubled in size. The longer it takes your dough to rise, the better the flavor.
  10. When the dough is close to being ready to bake, preheat your oven to 400˚F.
  11. Turn the oven back to 350˚F (180˚C). Bake bread for 30-35 minutes or until the internal temperature reaches 198-200˚F.
  12. Remove from the oven but let the bread sit in the pan for 15 minutes. Remove the loaf from the pan and allow it to cool on a rack for another 45 minutes before cutting. Slicing into the bread too quickly may result in a gummy loaf and unappetizing squishing.

Notes

Directions for making bread with a stand mixer or by hand:

  • To make this recipe in a heavy-duty stand mixer, add ingredients to the bowl in the same order. Turn on low to mix until all ingredients are moistened. Using the dough hook, turn speed to 2 or 3 and continue kneading until dough becomes smooth and elastic--about 5-10 minutes. Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
  • If making by hand, combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface and knead with your hands until dough becomes smooth and elastic, a process that will likely take 10-20 minutes depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate dough gently and shape as indicated in the recipe.
  • Please note: If you substitute regular yeast for instant or bread machine yeast, you must dissolve it first before adding to the dry ingredients. Stir it into about 1/4 cup of the lukewarm liquid called for in the recipe. Let sit for about 10 minutes. Add to other wet ingredients and then add dry ingredients. Proceed as directed to knead and shape the dough.

Nutrition Information:

Yield:

12

Serving Size:

1 slice

Amount Per Serving: Calories: 153Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 183mgCarbohydrates: 29gFiber: 2gSugar: 2gProtein: 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Sharon

Sunday 26th of September 2021

This bread is fantastic. I have made it twice now, just this week. My personal suggestion: use a very good version of sun dried tomatoes. I also upped the garlic and basil (personal preference). It smells fantastic coming out of the oven.

Paula

Sunday 26th of September 2021

I like your suggestion!!

Vivian

Sunday 19th of September 2021

Oh...one more thing. I've ordered a little square Pullman loaf tin. Any tips for fitting the right amount of dough in to get a nice square finish? Any recipe suggestions?

Paula

Monday 20th of September 2021

Thank you for your kind comment. You have no idea how much your positive words mean to me.

Re Pullman loaf tin: In general, you want the dough to fill the pan halfway before it starts to rise. Experimentation is the best way since every loaf rises a little differently. Some are high risers. Others, especially those with whole grains, are not.

Vivian

Sunday 19th of September 2021

The photos say it all, from the gorgeous "crumb" of the cut slice to the grilled cheese cut into quarters! I am making this right away. I may put Everything Bagel spice mix in too. Thanks for figuring out the ingredients, amounts and method for us in advance. Bet it keeps you busy. We appreciate you and your informative blog so much.

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