Tomato Basil Bread Recipes

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TOMATO BASIL BREAD - BY HAND OR BREAD MACHINE



Tomato Basil Bread - by Hand or Bread Machine image

This breads' chewy crust pairs well with a steaming mug of soup. The pretty color and robust flavor are a great pairing with chicken or turkey cold cuts or a summer tomato sandwich. I use this basic recipe in my bread machine using the dough cycle; following my bread machines instructions. I then bake it in the oven. I also omit the red pepper flakes and, at times, omit the Parmesan cheese and replace it with an additional 1/4 cup of flour. Be careful and add additional flour a little at a time depending on the humidity in your kitchen.

Provided by Brandess

Categories     Yeast Breads

Time 37m

Yield 1 Loaf, 16 serving(s)

Number Of Ingredients 10

1 (1/4 ounce) package active dry yeast
3/4 cup warm water (110 to 115 )
1/4 cup fresh basil, minced (substitute with 2 tablespoons dried)
1/4 cup parmesan cheese, grated
3 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon olive oil
1 teaspoon salt
1/8-1/4 teaspoon crushed red pepper flakes
2 1/2-2 3/4 cups bread flour

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.

TOMATO BASIL BREAD



Tomato Basil Bread image

This round breads' chewy crust pairs well with a steaming mug of soup. The pretty color and robust flavor are great conversation starters. -Darlene Hoefs, Schofield, Wisconsin

Provided by Taste of Home

Time 1h5m

Yield 1 loaf.

Number Of Ingredients 10

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1/4 cup minced fresh basil
1/4 cup grated Parmesan cheese
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon olive oil
1 teaspoon salt
1/8 to 1/4 teaspoon crushed red pepper flakes
2-1/4 to 2-1/2 cups bread flour

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.

Nutrition Facts : Calories 121 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 40mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

TOMATO BASIL BREAD



tomato basil bread image

this is a great bread if you're in the mood for something different. from taste of home, this makes a 1 1/2 lb loaf

Provided by chia2160

Categories     Breads

Time 3h5m

Yield 1 loaf

Number Of Ingredients 12

1 (8 ounce) can tomato sauce
1/4 cup warm water
2 tablespoons dried powdered milk
2 tablespoons olive oil
1 tablespoon sugar
1 1/2 teaspoons salt
1 1/2 teaspoons dried onion flakes
1 1/2 teaspoons dried basil
1 teaspoon dried marjoram
1 teaspoon dried thyme
3 cups flour
1 3/4 teaspoons yeast

Steps:

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

Nutrition Facts : Calories 1839.7, Fat 36, SaturatedFat 7.2, Cholesterol 15.5, Sodium 4760, Carbohydrate 327.8, Fiber 16.4, Sugar 30.1, Protein 49.2

TOMATO-BASIL BREAD PUDDING



Tomato-Basil Bread Pudding image

Provided by Giada De Laurentiis

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Butter, for greasing the baking dish
1/2 (8 ounces) multi-grain loaf, cut into 3/4-inch cubes
3 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
2 cloves garlic, minced
12 ounces cherry or grape tomatoes, halved
Kosher salt and freshly ground black pepper
1 packed cup chopped fresh basil leaves
1 1/2 cups (6 ounces) shredded Parmesan
6 large eggs, at room temperature
1 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Filling: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9 by 13 by 2-inch glass baking dish. Add the bread cubes and set aside.
  • In a large skillet, heat the oil over medium-high heat. Add the shallots and garlic. Cook, stirring constantly until fragrant, about 1 minute. Add the tomatoes and season with salt and pepper, to taste. Cook until slightly soft, about 2 minutes. Remove the pan from the heat and stir in the basil. Pour the tomato mixture and Parmesan cheese over the bread cubes and combine well.
  • Custard: In a large bowl, beat the eggs, milk, salt, and pepper together until smooth. Pour the custard over the bread mixture and gently toss to coat. Bake until slightly puffed and golden, about 25 to 30 minutes. Remove the pudding from the oven and let cool for 5 minutes. Cut into wedges and serve.

TOMATO BASIL BREAD



Tomato Basil Bread image

I found this recipe years ago and don't remember where... It is a hardy bread that goes well with soups or used for sandwiches. Simple to make yet tasty.

Provided by Chef Shadows

Categories     Breads

Time 2h40m

Yield 1 large loaf, 8 serving(s)

Number Of Ingredients 11

1/4 ounce yeast
1/3 cup warm water
1/4 cup sugar
1 tablespoon salt
1/8 cup olive oil
1 1/2 cups water
5 cups flour, may require more
2 ounces sun-dried tomatoes, chopped
1 tablespoon dried basil
1 tablespoon tomato paste
1 teaspoon red pepper flakes

Steps:

  • Reserve 1 tblsp of sugar for yeast mixture.
  • Combine remaining sugar, salt, oil, 1 1/2 c water, sundried tomatoes, basil, red pepper flakes and tomato paste in a large bowl and let soak.
  • Dissolve yeast, 1 tblsp sugar and 1/3 c water.
  • When yeast is active combine half of the flour and the water and seasoning mix, then add the yeast mixture, mix well.
  • Add enough of the remaining flour to create a stiff dough.
  • Let rise twice.
  • Preheat oven to 375F and form dough into one loaf -- let rise, then bake for 40-50 minutes.

Nutrition Facts : Calories 362.5, Fat 4.5, SaturatedFat 0.6, Sodium 1040.9, Carbohydrate 70.9, Fiber 3.4, Sugar 9.4, Protein 9.6

TOMATO AND BASIL SAVORY BREAD PUDDING



Tomato and Basil Savory Bread Pudding image

This savory bread pudding looks and smells amazing. Goes great with wine.

Provided by Tuscan_Italian

Categories     Bread Pudding

Time 1h

Yield 10

Number Of Ingredients 14

8 ounces ciabatta bread, cut into cubes
3 tablespoons olive oil
1 large shallot, thinly sliced
3 cloves garlic, minced
12 ounces cherry tomatoes, halved
kosher salt and freshly ground black pepper to taste
1 cup packed, chopped fresh basil
1 ½ cups freshly grated Romano cheese
1 cup whole milk
6 large eggs, at room temperature
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch glass baking dish and place bread cubes in the dish.
  • Heat olive oil in a large skillet over medium-high heat. Add shallot and garlic and cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes and season with salt and pepper. Cook until tomatoes have softened slightly, about 2 minutes. Remove from the heat and stir in basil. Pour the entire tomato mixture over the bread. Sprinkle Romano cheese over top, then stir until well combined.
  • Beat milk, eggs, salt, pepper, garlic powder, and onion powder together for custard in a large bowl until smooth. Pour over the bread mixture and gently toss to coat.
  • Bake on the center rack of the preheated oven until slightly puffed and golden, 24 to 30 minutes. Remove from the oven and let cool for 5 minutes. Cut into wedges and serve.

Nutrition Facts : Calories 238.9 calories, Carbohydrate 16.6 g, Cholesterol 132.6 mg, Fat 13.6 g, Fiber 1.2 g, Protein 12.9 g, SaturatedFat 5.2 g, Sodium 595 mg, Sugar 1.9 g

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