Monday, July 25, 2005

Tomato Basil Bread

This bread is delicious and makes a nice, crusty, round loaf that is a great compliment to soups and salads as well as any Italian dish.
Tomato Basil Bread
1 tablespoon active dry yeast
2 tablespoons tomato paste
1 tablespoon sugar
3/4 cup warm water
1/4 cup chopped fresh basil or 4 teaspoons dried basil
1 tablespoon olive oil
2 teaspoons salt
3-3 1/2 cups flour

In mixer bowl, dissolve yeast, tomato paste and sugar in warm water. Stir basil, oil and salt into yeast mixture. Gradually beat in flour, 1/2 cup at a time until a stiff dough forms. Place dough in large greased bowl, turning to coat. Let rise until doulbled in size , about 1 1/2 hours. Grease a baking sheet. Punch down dough. on oiled surface, knead dough until smooth and elastic. Shape dough into round loaf and place on prepared baking sheet. Let rise until doubled, about 1- 1 1/2 hours. Preheat oven to 400 degrees. Using a sharp knife, cut a large "X" in top of loaf. Bake loaf for 40-45 minutes or until golden brown and bottom sounds hollow when tapped.
* For variety, add 1/4 teaspoon red pepper flakes or 1/4 cup grated parmesan cheese to dough.


Anonymous said...

YUM! I made this today with basil from the garden and some leftover sun-dried tomatoes. I don't know if there will be any left to eat with dinner!


Laura Lane said...

This sounds delicious Mary Ann!
Blessings from Harvest Lane Cottage,