Tomato Basil Bread

Summary

Bake savory tomato basil bread with garlic and sun-dried tomatoes using this simple recipe. Perfect for sandwiches or as a side for soups and salads.

Ingredients

For the Dough

• 4 1⁄8 cups bread flour
• 2 1⁄4 teaspoons fast-action yeast
• 1 1⁄2 teaspoons salt
• 1⁄4 cup olive oil
• 1 tablespoon minced garlic
• 3 1⁄2 teaspoons tomato powder
• 2 teaspoons dried basil leaves
• 1⁄3 cup sun dried tomatoes drained and finely chopped
• 1 1⁄4 cup water

For the Topping

• 1 tablespoon brown sugar
• 1 tablespoon granulated sugar
• 1 1⁄2 teaspoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1⁄8 teaspoon salt
• 1 tablespoon olive oil
• 1 1⁄2 teaspoons honey
• 1 1⁄2 teaspoons water

Instructions

1. Heat two teaspoons of olive oil in a small frying pan until shimmering, then add the minced garlic and cook until golden brown. Set aside.
2. Sift the bread flour into a mixing bowl and add the salt and yeast on opposite sides of the bowl, stirring each one in with your finger.
3. Add the olive oil, sauteed garlic, basil, tomato powder, and sun dried tomatoes and stir with the paddle attachment on low speed to combine. Gradually trickle in the water and mix to form a slightly sticky dough.
4. Switch attachments to the dough hook and knead for 5-7 minutes, or until it passes the windowpane test. This means that a piece of dough can be stretched until it's translucent in places without tearing.
5. Shape the dough into a ball and place in a greased bowl. Cover and put in a warm place until it has at least doubled in size, about 1 hour.
6. Punch down the dough and divide it into 2 equal pieces. Roll each piece into a log and place both logs in a parchment-lined loaf pan.
7. Cover and let the loaf rise until it is springy to the touch, about 45 minutes.
8. Combine all the ingredients in a small bowl until it has the consistency of thick paint, then set aside.
9. Bake the bread at 400°F for 25 minutes. Remove the loaf from the oven and quickly brush on the topping, then bake for another 5 minutes, or until the loaf has an internal temperature of 200°F on a meat thermometer.
10. Transfer the loaf to a wire rack to cool completely (at least 1 hour) before slicing and serving.