Sneak Preview: Mix Tomato Basil Bread in your bread machine or stand mixer, shape it by hand, then bake it in your oven. Use tomato paste, sundried tomatoes, herbs, and spices for maximum flavor.
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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. No matter the origin, there’s a good chance you can use a bread machine. Why not start with this recipe?
This sturdy sandwich bread is packed with intense tomato flavor, thanks to sundried tomatoes and tomato paste. A touch of whole wheat flour boosts the fiber, while a blend of dried garlic, basil, and minced onion adds memorable seasoning. Cheese lovers can easily customize this recipe by adding 1/2 cup of Parmesan or Mozzarella, but it’s delicious as is.
This loaf may not look like a typical bread machine bread. The secret lies in using the DOUGH cycle to mix and knead the dough. I call it “using the bread machine for what it does best.” After the dough cycle, shape it by hand for the best texture and bake it in the oven for the best crust—no more cardboard-like crusts or oddly shaped loaves with holes.
No bread machine? No problem. You can easily mix and knead with a stand mixer or by hand; full details are in the recipe notes.
Happy Bakers Speak Up
“WOW – what a fabulous recipe! I have read and tried so many recipes for tomato bread and this one is OUTSTANDING!! I made it yesterday and it was gone in no time! My family devoured it. “–ADELE
Let’s start baking.
Ingredients and Substitutions
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WATER:
Tap water ( unless you have very hard water, Epicurious)
Substitute active dry yeast but add 1/4 teaspoon extra
PinTry making toasted cheese sandwiches with this bread. It makes the best sandwiches. I used Joanna Gaines’ pimento cheese recipe to fill these sandwiches. She suggested adding bacon–a fabulous idea!
How To Make Tomato Basil Bread with a Bread Machine
PinAdd all ingredients into a bread machine pan in the order listed in the recipe. Choose the DOUGH cycle and press START.
PinYou may have some fairly stiff dough when you first turn on the machine. But don’t add extra liquid until the dough can come together and knead a bit.
PinThis dough looks perfect. When the machine runs, the dough will stick to the sides and then pull away cleanly. Eventually, the dough should turn into a smooth and shiny mass.
PinLeave 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 quickly, you probably need to let the dough rise longer.
If the holes fill in slowly, your dough is perfect. The dough is over-proofed if the holes don’t fill in at all. Proceed to the next step.
PinTransfer it from the bread machine pan onto a floured surface when the dough doubles in size (usually at the end of the DOUGH cycle, but it may take longer in a cold kitchen).
PinGently compress the big bubbles with your fingers.
PinUse 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.)
PinRoll up the dough, starting with the short side nearest to you.
PinPinch the seam together with your fingers.
PinPull the ends toward the seam and pinch to seal.
PinLay the dough log into the pan with the seam side down.
PinCover with a cheap shower cap or a tea towel.
PinThe dough is ready to bake when it has risen to slightly less than double. Allow plenty of time for the second rise since the dough contains some whole wheat.
Brush the crust with melted butter. (Optional) After 10 minutes, turn the loaf onto a wire rack to cool.
FAQs About Bread Machine 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.
PinThe tomato basil bread in the picture above was baked in a bread machine. It would have benefitted from shaping by hand. Compare it to the bread in the picture below.
PinBread mixed with the DOUGH cycle and baked in a conventional oven.
2. How should I store Tomato Bread to keep it fresh longer?
Let the bread cool for at least an hour before slicing. If eating it the same day, place the cut side down on the counter to prevent drying. For longer storage, use a plastic bag. Avoid the fridge. It will stay fresh for 3-4 days.
3. Is tomato basil bread whole grain?
Bread is considered whole grain if some of the flour includes the bran, germ, and endosperm. This particular recipe includes a small percentage of whole-grain flour, but it is not 100%.
Parting Thoughts: I chose to make a loaf out of this recipe so I could use it for sandwiches. However, since you are hand shaping the dough, make a boule or round loaf. Place it on a greased cookie sheet or a baking sheet covered with a silicone mat. Check this post to find a suitable glaze.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
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Yield: 12slices
Tomato Basil Bread Recipe Mixed in a Bread Machine
1tablespoonoil from sundried tomatoes packed in oil
2tablespoonschopped sundried tomatoes
1teaspoonsea salt
1tablespoonsugar
¼teaspoongarlic powder
2teaspoonsdried minced onion
2teaspoonsdried basil
2 ¾cups(330g)of bread flour
½cup(60g)whole wheat flour
2 ¼teaspoonsbread machine or instant yeast
Prevent your screen from going dark
Instructions
Add all ingredients: 1 cup(227g) water, 3 tablespoons(50 g) tomato paste, 1 tablespoon oil from sundried tomatoes packed in oil,2 tablespoons chopped sundried tomatoes, 1 teaspoon sea salt, 1 tablespoon sugar, ¼ teaspoon garlic powder, 2 teaspoons dried minced onion, 2 teaspoons dried basil, 2 ¾ cups(330g) of bread flour, ½ cup(60g) whole wheat flour, 2 ¼ teaspoons bread machine or instant yeast) listed to a bread machine pan (with the paddles in place) in the order given. Select the DOUGH cycle and press START.
The dough will look dry and ragged at first but will soon come together and even out.
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.
When the kneading is almost done, the dough should be slightly tacky but fairly smooth and shiny.
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.
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.
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.
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.
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.
When the dough is close to being ready to bake, preheat your oven to 400˚F (200˚C).
Turn the oven back to (180˚C)350 °F. Bake the bread for 30-35 minutes or until the internal temperature reaches (90-93˚C)195-200 °F
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 by hand or with a bread machine
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.
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.