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panera tomato basil bread recipe

Tomato Basil Bread Recipe

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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 2 1/4 tsp active dry yeast (1 packet)
  • 1 tsp granulated sugar
  • 3/4 cup warm water (110°F / 43°C)
  • 1/2 cup tomato paste
  • 2 tbsp olive oil
  • 1 tsp fine salt
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • 3 cups bread flour, plus more for dusting
  • 1 tbsp cornmeal

Method
 

  1. Stir the yeast and sugar into the warm water and let it sit for 8 to 10 minutes until foamy.
  2. Add the tomato paste, olive oil, salt, dried basil, and garlic powder to the yeast mixture, then stir in the bread flour 1 cup at a time until a shaggy dough forms.
  3. Knead the dough on a floured surface for 8 to 10 minutes by hand (or 5 minutes in a stand mixer) until smooth and springy.
  4. Place the dough in the bowl, cover loosely, and let it rise in a warm spot for 60 to 90 minutes until doubled.
  5. Dust a 9x5 inch loaf pan with cornmeal, shape the dough into a log, place it seam-side down, and proof for 30 to 45 minutes until the dough crowns 1 inch above the rim.
  6. Bake at 375°F (190°C) for 30 to 35 minutes until the internal temperature reaches 200°F (93°C), then turn out onto a wire rack, cool for 20 minutes, slice, and serve.

Notes

This dough can feel a little tacky because of the tomato paste, so resist the urge to add too much extra flour during kneading or the loaf will be dry. The internal temperature is the most reliable doneness check here because the dark color of the crust makes it easy to overbake by eye. If you want a softer top crust, brush the loaf with a little olive oil as soon as it comes out of the oven.