Best Tomato Basil Bread By Hand Or Bread Machine Recipes

TOMATO BASIL BREAD RECIPE

Steps:

• In a small saucepan, heat the water and yogurt until steaming, stirring occasionally. Let cool to 115°F, for approximately 5 minutes. While cooling, soak any water or oil off the sundried tomatoes and roughly chop into small pieces. Then follow the instructions below for your preferred method.

TOMATO BASIL BREAD

Steps:

• add all ingredients to bread machine.
• select basic bread setting.
• check dough after 5 minutes, add 1-2 tsp of water if needed.

TOMATO BREAD - BREAD MACHINE

Steps:

• Place all ingredients in the order listed (unless your specific machine calls for it to be put in the opposite way).
• Set the machine for: 1 pound size; light crust;.
• When bread is done, remove from the pan and let cool for 1 hour before slicing.

FRESH TOMATO AND BASIL LOAF (BREAD MACHINE)

Steps:

• 1. NOTES: I keep making this bread and finding ways to improve the process. This bread was tricky for the bread machine but I will continue to use the machine. I used the dough cycle and found that I needed to add more water at the beginning because it just seemed to dry. About 1/4 to 1/2 cup water should do it. Since making again, when the machine is on last knead, I add the veggie ingredients. This made the dough too wet, so I added more flour, adding a little at a time until it seemed to be the right consistency. Even with the extra work involved, this bread is my all time favorite and I will continue to make it.
• 2. In a small frying pan heat olive oil over a moderate heat. Once hot, add onions; fry for 3 to 4 minutes until light golden color.
• 3. Add tomatoes and basil; cook an additional 2 to 3 minutes until tomatoes are softened.
• 4. Remove from heat; drain through a sieve placed over a bowl to catch juice. NOTE: Juice will be used so don't toss. Press mixture gently with back of spoon to extract as much juice as possible. Set tomato mixture aside as well as the juice.
• 5. Add water to the reserved juice to make 1 1/4 cup liquid.
• 6. Pour liquid into bread pan.
• 7. Add flour, ensuring that the liquid is covered. Add pepper, salt and sugar in separate corners in the bread pan.
• 8. Make a shallow indentation in the center of the flour; add yeast.
• 9. Set machine to dough cycle; press start. NOTE: I used the 2 lb loaf setting. Not really sure if that matters since I only used the dough setting. Press start. NOTE: check to make sure dough is moist enough; add additional water if needed soon after you start the machine. I found I needed to add extra water.
• 10. Lightly grease a 9 x 5-inch loaf pan; set aside.
• 11. When dough cycle is complete; remove dough and place on a lightly floured surface. Punch down gently.
• 12. Knead in reserved tomato mixture. You may need to add extra flour if dough is too moist. NOTE: See note in step 1. I am now added the tomato mixture into the bread maching during last kneading. Totally up to you.
• 13. Flatten the dough and shape into a 1 inch thick rectangel. Fold the side to the middle and press down the edge to seal. Make a hollow along the center and found in half again. Gently roll into a loaf about 16-inches long. Shape into an "S" shape and place in prepared pan. Cover with oiled plastic wrap and set aside in a warm place to rise for 35 to 40 minutes. Meanwhile preheat oven to 400 degrees.
• 14. Make a glaze by mixing egg yolk and water together. Brush over top of bread. Bake in preheated oven for 35 to 40 minutes.

TOMATO BASIL BREAD

Steps:

• In a large bowl, dissolve yeast in water. Stir in basil, Parmesan cheese, tomato paste, sugar, oil, salt, pepper flakes and 2 cups flour. Stir in enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; knead for 1 minute. Shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 1 hour. , With a sharp knife, cut a large "X" in top of loaf. Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.