Best Tomato Basil Sherry Bread Recipes

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.

PANERA TOMATO BASIL BREAD

Steps:

• Heat two teaspoons of olive oil in a small frying pan until shimmering, then add the minced garlic and cook until golden brown. Set aside.
• Sift the bread flour into a mixing bowl and add the salt and yeast on opposite sides of the bowl, stirring each one in with your finger.
• Add the olive oil, sauteed garlic, basil, tomato powder, and sun dried tomatoes and stir with the paddle attachment on low speed to combine. Gradually trickle in the water and mix to form a slightly sticky dough.
• Switch attachments to the dough hook and knead for 5-7 minutes, or until it passes the windowpane test. This means that a piece of dough can be stretched until it's translucent in places without tearing.
• Shape the dough into a ball and place in a greased bowl. Cover and put in a warm place until it has at least doubled in size, about 1 hour.
• Punch down the dough and divide it into 2 equal pieces. Roll each piece into a log and place in a parchment-lined loaf pan.
• Cover and let the loaf rise until it is springy to the touch, about 45 minutes.
• Combine all the ingredients in a small bowl until it has the consistency of thick paint, then set aside.
• Bake the bread at 400°F for 25 minutes. Remove the loaf from the oven and quickly brush on the topping, then bake for another 5 minutes, or until the loaf has an internal temperature of 200°F on a meat thermometer.
• Transfer the loaf to a wire rack to cool completely (at least 1 hour) before slicing and serving.

BASIL CHERRY TOMATOES

Steps:

• In a large bowl, combine the tomatoes, basil, oil, salt and pepper. Cover and refrigerate until serving. Serve on lettuce if desired.

TOMATO BASIL SHERRY BREAD

Steps:

• Place all ingredients in the bread machine in order suggested by your manufacturer (except for the sun dried tomatoes).
• Select regular setting, medium crust. At the beep or according to your manufacturer's suggestion add the sun dried tomatoes.
• Remove immediately at end of baking cycle. Let cool and slice, spread with your favorite topping.

CHERRY TOMATO & BASIL FOCACCIA

Steps:

• In a small bowl, dissolve yeast in warm milk. In a large bowl, combine canola oil, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Meanwhile, fill a large saucepan two-thirds with water; bring to a boil. Cut a shallow "X" on the bottom of each tomato. Using a slotted spoon, place tomatoes, a cup at a time, in boiling water for 30 seconds or just until skin at the "X" begins to loosen., Remove tomatoes and immediately drop into ice water. Pull off and discard skins. Place tomatoes in a small bowl; drizzle with oil., Preheat oven to 425°. Sprinkle 2 greased baking sheets with cornmeal; set aside. Punch down dough. Turn onto a lightly floured surface. Cover; let rest 10 minutes. Divide dough in half. Shape each into a 12x8-in. rectangle and place on prepared baking sheets., Using fingertips, press several dimples into dough. Pour tomato mixture over dough; sprinkle with basil, coarse salt and pepper. Let rise in a warm place until doubled, about 30 minutes., Bake until golden brown, 15-18 minutes.

SLOW-ROASTED CHERRY TOMATOES WITH BASIL OIL

Steps:

• Preheat the oven to 300 degrees. Place the tomatoes in a baking dish large enough to fit them in a single layer. Add the salt and sugar, and toss together. Add the regular olive oil, and toss again. Place in the oven for 45 minutes until the skins have shriveled and just split; the tomatoes should still be still intact. Remove from the heat, and allow to cool.
• Bring a pot of water to a boil, and salt generously. Fill a medium bowl with ice water. Place the basil in the boiling water, and blanch for 15 seconds. Remove with a skimmer, and transfer to the ice water. Drain and squeeze out excess water, then place on a clean dish towel and again squeeze out as much water as you can. Place in a blender with the olive oil. Blend one to two minutes until the olive oil is green and tinged with flecks of basil. Transfer to a squeeze bottle, and refrigerate.
• Arrange the tomatoes on a platter. Drizzle the bright green basil oil decoratively around and over them, and pour on any juices from the pan. Serve warm or at room temperature.

TOMATO BASIL BREAD - BY HAND OR BREAD MACHINE

Steps:

• In a large mixing 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.