Tomato Basil Bread

Ready in 1h

We made this Bread while cruising up the east coast during the early spring on our way home from the Caribbean..

Great Sandwich maker


6 cups High Gluten Flour; sifted
1 packet instant dry active yeast
2 oz. sugar
14 oz. Stewed Tomatoes; warmed to 110 Degrees
1 cup Tepid Water; Tepid= 110 degrees
2 tbs salt
2 oz. Fresh Basil; Chifinode( Thinly Sliced
2 oz. egg whites
4 oz. grated romano cheese
2 oz. Extra Virgin Olive Oil

Original recipe makes 8 Servings



Step 1: Prepare Starter Mix add yeast , Sugar , Tepid Water & 1oz Olive Oil , stir once then allow it to foam up this is the process of activating the yeast...

Step 2: Add all dry ingredients( Flour, Cheese, Salt) to the mixing bowl, put mixer on setting 1 allow 1 min to mix dry ingredients...

Step 3: Slowly add Stewed Tomatoes to dry mix while mixing on speed 1 once incorporated add fresh basil, next slowly add yeast mixture to bowl allow it to work in stop and scrap down sides of bowl allow to mix 15 mins. we are looking for the dough to pull away from the sides of the bowl

check to make sure there is enough liquid in the mix dough should be tackie to touch adjust in either direction

Step 4: take last 1 oz olive oil coat dough in bowl cover with a warmed damp towel place in a warmed oven to 125 Degrees Allow dough to raise for about an hour or doubled in size

Step 5: Shape loaf place in a greased loaf pan beat egg whites pastry brush on the top of the loaf allow to raise once more for 30 mins

Step 6: Bake at 400 degrees for 45 mins or done , serve warm with garlic herb butter and enjoy


making adjustments in dough texture is normal depending where you live, humidity, altitude, all play a factor in how this recipe will come out some things u may want to consider, this is great for those cold winter days this bread makes great 3 cheese grilled cheese sandwiches served with a tomato basil soup

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