Tomato Basil Bread (Bread Machine Dough + Oven Bake)
Sneak Preview: Mix up a savory, herb-infused Tomato Basil Bread using your bread machine for kneading, then shape and bake it in the oven for the best texture and crust. Perfect for sandwiches and toast!
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Bring bold flavors to your bread with tomato paste, sun-dried tomatoes, and aromatic herbs.
If you love flavorful, homemade bread, this Tomato Basil Bread is a must-try. Sun-dried tomatoes and tomato paste bring a deep, rich tomato flavor, while garlic, basil, and onion add savory depth. A touch of whole wheat flour gives the loaf a hearty texture, making it sturdy enough for sandwiches.
Using a bread machine’s DOUGH cycle ensures a well-kneaded dough without the fuss. Then, shape it by hand and bake it in the oven for an artisan-style crust. Cheese lovers can add Parmesan or Mozzarella for extra indulgence, but it’s delicious as is!
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. “–ADEL
Ingredients and Substitutions
- WATER:
- Tap water is fine unless yours is very hard.
- Unnecessary to use warm water with a bread machine
- TOMATO PASTE:
- Three tablespoons (from a 6-ounce can).
- Freeze the rest in portions for later.
- Don’t substitute tomato sauce (waters down the flavor)
- SUN-DRIED TOMATOES (IN OIL):
- Adds moisture and flavor.
- If using dry-packed, rehydrate and add olive oil.
- SALT:
- Use fine sea salt or table salt.
- For kosher salt, increase by 1/4 to 1/2 teaspoon.
- SUGAR:
- Granulated sugar works best.
- Substitute brown sugar if desired.
- SPICES:
- Keep it simple with dried garlic powder, onion flakes, and basil.
- WHOLE WHEAT FLOUR:
- Adds fiber.
- Swap with white flour for a lighter loaf. (needs less liquid)
- BREAD FLOUR:
- Ensures a chewy texture.
- All-purpose flour makes a softer loaf.
- YEAST:
- Instant or bread machine yeast preferred.
- If using active dry, add 1/4 teaspoon more.
How To Make Tomato Basil Bread
1️⃣ Load the Bread Machine: Add ingredients in the order listed. Select the DOUGH cycle and press START.
2️⃣ Monitor the Dough:
- a. First Peek (1 Minute In): Lift the lid to ensure the paddle(s) are moving and the dough is starting to clump.
- b. Second Peek (15–18 Minutes In): The dough should stick to the sides, then pull away cleanly.
- If it sticks without releasing, add 1 spoonful of flour at a time until it sticks briefly before pulling away.
- If it’s too dry (bouncing around or riding the paddle), add 1 spoonful of water at a time until it sticks briefly to one side before releasing.
- Wait 1–2 minutes between additions to let the dough adjust.
3️⃣ First Rise: Leave dough in the bread machine until it doubles in size. Use the two-finger test to check.
4️⃣ Shape the Dough: Transfer to a floured surface. Gently press out large bubbles. Shape into a rectangle (about 12 inches long, slightly wider than your loaf pan).
5️⃣ Form the Loaf: Roll up from the short side, pinch the seam closed, and tuck the ends under. Place seam-side down in a greased 8½ x 4½-inch loaf pan.
6️⃣ Second Rise: Cover with a shower cap or tea towel. Let rise until just shy of doubled.
7️⃣ Bake: Preheat oven to 400°F (200°C). When dough peaks over the top edge, reduce the oven temperature to 350°F (180°C) and bake for 30-35 minutes or until the internal temperature reaches 200°F (93°C).
8️⃣ Cool & Serve: Remove from the oven. Let rest in the pan for 15 minutes, then cool on a wire rack for at least 45 minutes before slicing.
Tomato Basil Bread – (Bread Machine Dough, Oven Baked)
Video
Ingredients
- 1 cup (227 g) 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 (330 g) of bread flour
- ½ cup (60 g) whole wheat flour
- 2 ¼ teaspoons bread machine or instant yeast
Instructions
- Load the Bread Machine: Add all ingredients: 1 cup (227 g) 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 (330 g) of bread flour, ½ cup (60 g) 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.
- Monitor the Dough: a. First Peek (1 Minute In): Lift the lid to ensure the paddle(s) are moving and the dough is starting to clump.b. Second Peek (15–18 Minutes In): The dough should stick to the sides, then pull away cleanly.If it sticks without releasing, add one spoonful of flour at a time until it sticks briefly before pulling away.If it’s too dry (bouncing around or riding the paddle), add one spoonful of water at a time until it sticks briefly to one side before releasing.Wait 1–2 minutes between additions to let the dough adjust.
- When the kneading is almost done, the dough should be slightly tacky but fairly smooth and shiny.
- First Rise: Leave dough in the bread machine until it doubles in size. Use the two-finger test to check.
- Shape the Dough: 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 cooperate, 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.
- Form the Loaf: 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.
- Second Rise: 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.
- Bake: 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
- Cool & Serve: Remove from the oven. Let rest in the pan for 15 minutes, then cool on a wire rack for at least 45 minutes before slicing. Slicing into the bread too quickly may result in a gummy loaf and unappetizing squishing.
Notes
2️⃣ Mix on low speed until everything is moistened.
3️⃣ Switch to the dough hook and increase speed to 2 or 3.
4️⃣ Knead until the dough is smooth and elastic (about 5–10 minutes).
5️⃣ Cover and let it rise in a warm place until doubled.
6️⃣ Gently deflate, shape, and bake as directed. Making by Hand ✋ 1️⃣ In a large bowl, mix ingredients until you have a shaggy dough.
2️⃣ Transfer to a floured surface and knead until smooth and elastic (10–20 minutes, depending on experience).
3️⃣ Place dough in a greased bowl, cover, and let it rise until doubled.
4️⃣ Once risen, gently deflate, shape, and bake as instructed. 💡 Yeast Tip: You can substitute active dry yeast for instant yeast. Dissolving it first is optional. It may start slower but will catch up in the rise.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
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FAQs
Can I bake this bread entirely in the bread machine? Not recommended. It will have a dense texture and thick crust. Using the DOUGH cycle and baking in the oven yields better results.
- How do I store this bread?
- Let it cool completely. Store in a plastic bag at room temperature for up to 4 days. Avoid refrigeration.
- Is this a whole grain bread?
- It contains whole wheat flour but is not 100% whole grain.
Final Thoughts:
This Tomato Basil Bread makes outstanding sandwiches, especially grilled cheese. Try it with pimento cheese and crispy bacon for a treat. If you prefer a rustic round loaf, shape it into a boule and bake on a cookie sheet instead. Check this post to find a suitable glaze.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
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.