Tomato Basil Bread - by Hand or Bread Machine
Equipment
Ingredients
Ingredients
active dry yeast
7 g
warm water (110 to 115°F)
177 ml
fresh basil (minced)
10 g
Parmesan cheese (grated)
25 g
tomato paste
48 g
sugar
12 g
olive oil
14 g
salt
5 g
crushed red pepper flakes
0.5 g
bread flour
330 g
Instructions
Mix the dough
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.
Knead the dough
Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes.
First rise
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Shape the loaf
Punch dough down; knead for 1 minute. Shape into a round loaf. Place on a greased baking sheet.
Second rise
Cover and let rise until doubled, about 1 hour.
Score and bake
With a sharp knife, cut a large "X" in top of loaf. Bake at 375°F for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.
Original recipe
Storage
Store in a bread bag or wrapped in foil. Slice before freezing for easy portioning.
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