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!

Uncut tomato basil bread on a cutting boardPin

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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.


Ingredients and Substitutions

ingredients required to make this tomato bread recipePin
  • WATER:
  • 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:

toasted cheese sandwiches made with tomato basil breadPin
Try 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

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.

sliced tomato basil bread from a bread machine on a platePin
Yield: 12 slices

Tomato Basil Bread – (Bread Machine Dough, Oven Baked)

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!
5 from 25 votes
PRINT RECIPE PIN RECIPE

Video

Prep time: 3 hours
Cook time: 30 minutes
Total time: 3 hours 30 minutes

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

Alternative Mixing Methods
Using a Stand Mixer 🥣
1️⃣ Add ingredients to the mixer bowl in the listed order. 
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.

Nutrition

Calories: 152kcal | Carbohydrates: 28g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 235mg | Potassium: 156mg | Fiber: 2g | Sugar: 2g | Vitamin A: 95IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg

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!

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4.88 from 25 votes (12 ratings without comment)

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Recipe Rating




39 Comments

  1. 5 stars
    We all love this bread! After the first loaf was gone making grilled Panini sandwiches, I made two more loafs and used up a jar of sun-dried tomatoes. The recipe is quick and easy, and I cannot wait to make it again.

    1. Hi Paula,

      So glad you are enjoying this flavorful bread! Thank you for writing and the 5-star review.

  2. 5 stars
    This was excellent and great directions! Do you think after the first rise and shaping in the pan I could cold ferment overnight and set it on the counter the next morning for its second rise?

    1. Hi Trish,

      I think that would probably work. Worth a try. I like to reduce the yeast a little– ¼-½ teaspoon less–when I do an overnight ferment. It helps to prevent the bread from tasting too yeasty. Let me know how it turns out.

  3. Rachel robinson says:

    recipe looks nice can I cook it in breadmaker

      1. Hi Rachel,

        So nice to hear from you. If you take a look at this post, go to the first question under the FAQ’s where I address this. You will see a picture of this recipe after I baked it in my bread machine. It’s so ugly and doesn’t have a nice texture. However, if you are only making this for yourself and don’t care so much about the looks and texure, you might be OK with it. Unfortunately, I can’t make any guarantees about bread actually “baked” in a bread machine. There are so many variables, not the least of which is your actual bread machine. But you’ll never know if you don’t try. I would love to hear how it goes.

  4. Elisabeth says:

    5 stars
    I made this bread yesterday for the first time. I made it to have bacon/cheese/tomato/lettuce sandwiches with soup for dinner. Before I even got that far, I had it for breakfast with peanut butter. It’s delicious. This is not a bread we’d eat every day, but it makes hearty sandwiches even better.

    1. Hi Elisabeth,

      I haven’t tried this with peanut butter, so I’ll add it to my list. Thank you so much for writing.

  5. 5 stars
    Hi Paula! since I’m a school teacher, I decide last summer I would teach myself to make bread. HOWEVER, you have been the teacher and I the student. I’m making this bread for a staff celebration tomorrow. It never fails to impress! Thank you so much! You have changed my life.

    1. Hi Marcus,

      Oh my goodness! Your letter has changed my day. You’re so kind to write and now I’m encouraged. I hope your staff loves your bread.

  6. Tia Turner says:

    5 stars
    Love your recipes and website!
    First time trying this tomato basil bread, and it was delicious! Pairing with a homemade chicken salad!
    Had no sundried tomatoes or oil, so used EVOO, used 60g spelt instead of white whole wheat and used 1tsp dried Italian herbs with 2 tsp fresh basil! It looks AND tastes delicious! Thanks again Paula!

    1. Thank-you. I never get tired of hearing this.

      I heartily approve of your substitutions. Makes me want to whip this up tomorrow so I can try it myself while the basil is looking good in my garden.

  7. Christine says:

    I have made this bread multiple times. Huge favorite with my family. I baked a loaf and gave it to my neighbors. Their kids were upset when they found out that mom can’t go to the store and buy more.

    1. Hi Christine,

      I love your comment about the kids who were upset that their mom couldn’t buy more at the store. You scored!!

  8. 5 stars
    If this isn’t just the best ever piece of bread heaven nothing is! I was looking to make a new bread (kind of over the standard white, wheat, crusty French or Italian) and this crossed my path. The smells alone are enough to drive one insane! Then the ease of prep, cooking and the simplicity of precise directions…well this bread is a TOTAL WINNER

    1. Hi Robyn,

      Glad you loved it!! Thank you for taking the time to come back and comment.

  9. 5 stars
    I wanted some bread that wasn’t boring but I was not sure if I would like this. This bread is fantastic! I rarely follow recipes but I only changed the sugar to 1.5 TB of brown sugar instead of the granulated. I thought the molasses might add some smokiness since I didn’t have sundried tomatoes and just used olive oil. It came out great. I want to make a pam and cheddar/gouda panini with it soon. Your website has significantly improved my bread-making. I didn’t realize that I’ve been making my dough a bit too dry until I read your notes on how it should be kind of sticking but pulling away while mixing. I also made your pizza dough a few days ago and it was the best pizza dough I’ve made. Thank you for explaining things so well. I look forward to trying many of your other recipes in the future

    1. Thanks for your kind words, Megan. What an encouraging comment. I love the modifications to the tomato-basil bread. Also, thank you for the 5-star review.

  10. I can’t rate it yet, but I plan on making this in the morning. I worked at Panerai for a while but never managed to get this recipe. Sigh!
    In any case, how would you adjust this for high elevation? (6035 ft. to be precise.)Please…
    Does this bread plait well?

    1. Hi Karen,
      I’m no expert on high elevation, but I’ve read that you may need to decrease the yeast. The directions for this recipe are written like all of my recipes–mix and knead in a bread machine on the DOUGH cycle, then shape by hand, let rise one more time, and bake in your oven. When you do it this way, you can watch the bread for the perfect time to shape and bake. No more cardboard crusts, holes in the bottom, or crumbly texture. In your case, it’s a good way to avoid a sunken top because your machine let the dough rise too long.

    2. 4 stars
      Hi.
      Thanks. It’s in the bread maker now-with 42 minutes to go. so, we’ll see how it goes from there.🙂
      It looks as it should thus far.

  11. 5 stars
    This bread is fabulous! I made a test loaf night before last and it was gone by last night. (only 2 of us in the house). Another batch jn the bread machine as I type. yum!

    1. Hi Donna,
      Thanks for the 5-star rating. I’m so happy to hear you loved the tomato bread. Enjoy.

  12. D. Monroe says:

    5 stars
    OK, I rated it without yet making it, but I’m so impressed! This is EXACTLY what I was looking for – YAY!!! I bought a pre-owned bread machine from FB Marketplace over the weekend, and I wanted a tomato-basil bread to be the first one I tried. The addition of the tomato paste is BRILLIANT. Love it. I’m so excited. I am probably going to use all bread flour and omit the whole-wheat, since I don’t keep it around, but I am stoked to try this beautiful-looking recipe. Thanks so much!!!

    1. Hi D.,
      I hope you love it. Let me know how it turns out.

  13. 5 stars
    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. Now – I am going to look at your other recipes to see what else I will make today. Thank you so much for a wonderful site with unusual and delicious recipes. Your recipes are well written and your explanations are perfect!

    1. Thanks for taking the time to leave your thoughts. Glad your family loved it!!

  14. 5 stars
    My daughter loves the tomato basil bread from Panera so in searching for a copycat, I found this. Great recipe! I had all the ingredients in my pantry, made it with a mixer (subbed dried basil for an Italian herb mix). It smelled so good right from dough stage and the baked product rose nicely and tasted amazing. Thanks for sharing this recipe!

    1. Glad to hear it worked great for you with a mixer.

  15. Kathleen Helena Hutton says:

    I used 4+ teaspoons of fresh basil! I’ll let you know how it came out!

    1. Fresh basil? Yes, I want to know. I’m afraid it would turn black.

  16. 5 stars
    Can I just continue on baking this bread in the machine? I have arthritis in my hands and the less I need to lift etc in preparation the better. This recipe sounds great, what setting would I use?

    1. Hi K,
      Take a look at question #1 in the FAQ section. That is my long answer. In a nutshell, it’s OK if you just want toast for yourself but not nice enough to share with others.

  17. 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.

    1. I like your suggestion!!

  18. 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?

    1. 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.

  19. 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.