TOMATO BASIL BREAD
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
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 - BY HAND OR BREAD MACHINE
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
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
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
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
TUSCAN TOMATO & BREAD SALAD
Provided by Ina Garten
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Place the tomatoes and mozzarella in a large bowl. Put the garlic, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-cup glass measuring cup and slowly whisk in the 1/2 cup of olive oil. Set aside.
- Heat the remaining 1/3 cup of olive oil in a large (12-inch) saute pan until hot but not smoking. Add the bread cubes and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Saute over medium to medium-high heat for 5 to 8 minutes, tossing occasionally, until the bread is evenly browned and crisp. Add the warm bread to the tomatoes and mozzarella. Add enough of the vinaigrette to moisten all the ingredients. Add the basil, sprinkle with salt and pepper, and toss carefully, adding more vinaigrette if necessary. Serve at room temperature.
TOMATO, MOZZARELLA AND BASIL BRUSCHETTA
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 36 bruschetta
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.
- On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.
- Place bruschetta on decorative platter and garnish with basil leaves.
Nutrition Facts : Calories 124 calorie, Fat 6 grams, SaturatedFat 3 grams, Cholesterol 15 milligrams, Sodium 194 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 6 grams, Sugar 1 grams
TOMATO-BASIL BREAD PUDDING
Provided by Giada De Laurentiis
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
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
A blend of fresh tomatoes, fresh basil and herbs into a delicious loaf of yeast bread
Provided by Amy
Categories Bread
Number Of Ingredients 14
Steps:
- For fresh garden tomatoes: Preheat oven to 400 degrees. Chop tomatoes and add to a liquid measuring cup until you have 3 cups of chopped tomatoes. Spread tomatoes on a baking sheet and drizzle with a bit of olive oil and sprinkle with salt. Roast for 15-20 minutes and allow to cool before proceeding with the recipe. Alternatively you can use one 14.5 ounce can of diced tomatoes.
- To a blender, add the roasted or diced tomatoes, tomato paste, sun-dried tomatoes (if you absolutely love tomato flavor you can add up to ¼ cup more sun-dried tomatoes), basil, oregano, rosemary, salt and garlic powder. Blend until smooth.
- Add as much water as needed (about a cup) to make 3 ½ cups of liquid. The amount of liquid in different types of tomatoes will vary. This is the easiest way to standardize the recipe. My blender has measurements on the side so I know exactly how much water to add. If yours doesn't have measurements, you could add the tomato mixture to a large liquid measuring cup (affiliate link) or measure the liquid as you pour it into your mixer and add enough water to make 3 ½ cups.
- Double check that your tomato basil liquid is cool to the touch or lightly warm (you don't want to do all that work and then kill the yeast).
- To a stand mixer, add the tomato basil liquid, granulated sugar, yeast, vegetable oil and salt. Stir together. Using a dough hook, add the flour a cup at a time until the dough clears the sides of the bowl and can be pinched off and rolled into a ball in your fingers with just a little bit of sticky residue left over. Check out this post for how to check for readiness of the dough.
- Knead the dough for about 5-10 minutes. Add a splash of oil to a bowl and transfer the dough to the bowl, turning the dough around so it is covered lightly in the oil.
- Cover the bowl of dough with a kitchen towel and let rise for about an hour or until doubled in size. The temperature of your kitchen will affect how long it takes for the bread to rise.
- Punch down the risen dough, turn out on the counter and cut the dough in half. This recipe makes two loaves of bread. Shape the dough into a rectangle with the smallest side of the rectangle facing you. Starting at the edge closest to you, roll up the dough into a cylinder shape. Take care to press in the dough at the seam after each roll and pinch the seam closed at the end.
- Transfer the dough, seam side-down to a bread pan. I use an 8.5 by 4.5 bread pan (affiliate link). Repeat with the second loaf of bread.
- Allow the dough to rise again for about an hour, covered and in a warm place. The dough should just rise a little bit over the top of the bread pan (it will rise more in the oven).
- Preheat your oven to 350 degrees. Bake the bread for 37-40 minutes. Top with melted butter if desired. Let the loaves cool completely before slicing and enjoying.
PANERA TOMATO BASIL BREAD RECIPE - (3.8/5)
Provided by MJH
Number Of Ingredients 10
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 to 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°F for 35 to 40 minutes or until golden brown. Remove from pan to a wire rack to cool.
TOMATO BREAD
Make and share this Tomato Bread recipe from Food.com.
Provided by skat5762
Categories Yeast Breads
Time 3h40m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Lightly grease large bowl and two loaf pans with olive oil.
- In small saucepan, heat juice, sauce and 2 tbs olive oil to 120 F degrees.
- Combine 3 cups flour with yeast and remaining ingredients.
- Pour in tomato mix and beat 3 minutes.
- Gradually add remaining flour until it holds together enough to turn out on floured surface.
- If the dough is too sticky, and you may need to add a little more flour, but not too much or you will have a dry bread.
- Knead about 5 minutes, until dough smooths out, place in lightly oiled bowl (olive is best here!), turning to coat dough with oil once, cover and let rise 1 hour.
- Punch dough down, let rest 15 minutes, then shape into 2 loaves, and place in pans.
- Cover pans and let rise 45 minutes.
- Preheat oven to 375 F degrees.
- Bake loaves 10 minutes, reduce heat to 350 F and bake 30-40 minutes more.
- Bread is done when loaf sounds hollow when thumped with knuckle.
- Tip loaves out immediately onto wire rack to cool.
- *Note-Insteadof individual spices, you can also use 1 3/4 tsp of Italian Seasoning.
Nutrition Facts : Calories 1763.8, Fat 18.1, SaturatedFat 2.6, Sodium 2158.1, Carbohydrate 349, Fiber 14.6, Sugar 32.3, Protein 47.6
TOMATO BREAD
I enjoy making homemade bread with this recipe. When I make toasted cheese sandwiches with this bread, it's just like eating pizza.
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine 3 cups flour, sugar, yeast, salt, oregano, garlic powder, basil and rosemary. In a large saucepan, heat the tomato juice, tomato sauce and oil to 120°-130°, stirring occasionally. Add the dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 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. Turn onto a lightly floured surface; divide in half. Shape into two loaves. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 35-40 minutes or until lightly browned. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 147mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
TOMATO AND BASIL SAVORY BREAD PUDDING
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
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
TOMATO-BASIL GARLIC BREAD
This is sort of a spin on pizza bread, using commercial frozen garlic bread as a base. Fast and easy. Enjoy!
Provided by Bone Man
Categories Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Drain, but do not rinse, the artichoke hearts (I use Polar brand). Roughly chop them into quarters.
- In a small mixing bowl, combine the artichokes, basil, and all seasonings. Set aside.
- Open the garlic bread and bake it on a sheet pan, (usually at 375-400 degrees F. in a pre-heated oven), until it is warm through but not browned. This should take about 10-12 minutes.
- Remove the garlic bread from the oven and spread on the artichoke/tomato/basil blend evenly on all parts of the bread. Then, sprinkle on the mozzarella cheese evenly over the top.
- Return the bread to the oven and allow it to continue to bake until the cheese melts and browns just slightly, (about 5-8 minutes).
- Remove the bread from the oven, cut into pieces, and serve hot.
Nutrition Facts : Calories 160.2, Fat 8.7, SaturatedFat 5, Cholesterol 29.9, Sodium 523.2, Carbohydrate 11.2, Fiber 4.6, Sugar 2.7, Protein 11.4
SUN-DRIED TOMATO AND BASIL BREAD
Make and share this Sun-Dried Tomato and Basil Bread recipe from Food.com.
Provided by Donna M.
Categories Breads
Time 3h15m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients except tomatoes in bread machine pan in order specified by owner's manual.
- Spoon tomatoes into 4 corners of pan; do not cover yeast.
- Program basic cycle and desired crust setting; press start.
- Remove baked bread from pan; cool on wire rack.
- Makes one 1 1/2 pound loaf, or 12 servings.
TOMATO BASIL BREAD
'I tasted a tomato basil bread at a restaurant and tried to duplicate it in my bread machine,' comments Julie Barta of Hiawatha, Iowa. 'I combined several recipes to come up with this loaf,' she writes. 'We love slices topped with smoked turkey, but it also makes plain bologna taste like a treat!'
Provided by Allrecipes Member
Time 3h10m
Yield 16
Number Of Ingredients 12
Steps:
- In bread machine pan, place all ingredients in the order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 112.2 calories, Carbohydrate 20.3 g, Cholesterol 0.2 mg, Fat 2 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 0.3 g, Sodium 261.7 mg, Sugar 1.9 g
NO-KNEAD SUN-DRIED TOMATO GARLIC BASIL BREAD
An easy tasty bread made with no kneading. Just beat with a wooden spoon. Eat warm out of the oven or enjoy toasted with butter or in a hearty sandwich.
Provided by SPICYGIRL
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 4h20m
Yield 6
Number Of Ingredients 10
Steps:
- Combine 2 cups flour, yeast, salt, and sugar in a large bowl. Add warm water and olive oil; stir with a wooden spoon until well blended. Slowly mix in remaining 1 cup flour until dough holds together and isn't sticky.
- Cover bowl with plastic wrap and refrigerate until doubled in size, about 3 hours.
- Dust a baking sheet with cornmeal.
- Punch dough down and stir in sun-dried tomatoes, basil, and garlic using a wooden spoon or with your hands. Form dough into a loaf and place on the prepared baking sheet. Let dough rise in a warm area of the kitchen for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until loaf is golden brown, about 30 minutes.
Nutrition Facts : Calories 272.1 calories, Carbohydrate 52.7 g, Fat 3.1 g, Fiber 2.9 g, Protein 7.9 g, SaturatedFat 0.4 g, Sodium 679.7 mg, Sugar 1.9 g
More about "tomato basil bread food"
TOMATO BASIL BREAD - ZOJIRUSHI RECIPES
From zojirushi.com
29 BEST TOMATO BASIL BREAD IDEAS | BASIL BREAD, RECIPES ...
From pinterest.ca
EASY TOMATO BASIL FOCACCIA BREAD - SIMPLY DELICIOUS
From simply-delicious-food.com
TOMATO, BASIL, AND PARMESAN FLATBREADS RECIPE | MYRECIPES
From myrecipes.com
TOMATO BASIL BREAD - RECIPES - PAGE 4 | COOKS.COM
From cooks.com
TOMATO SOUP RECIPE WITHOUT CREAM - THERESCIPES.INFO
From therecipes.info
SUN-DRIED TOMATO BASIL DUTCH OVEN BREAD RECIPE | GRIT
From grit.com
TOMATO BASIL BREAD RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
TOMATO BASIL BREAD RECIPE - THE SPICE HOUSE
From thespicehouse.com
TOMATO BASIL BREAD (BREAD MACHINE) - PURPLE HEART RECIPES
From purpleheartrecipes.com
TOMATO BASIL BREAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TOMATO AND BASIL BREAD MACHINE BREAD RECIPE - HOME ...
From homestratosphere.com
TOMATO BASIL BREAD RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TOMATO BASIL BREAD MIXED IN A BREAD MACHINE
From saladinajar.com
TOMATO BASIL BREAD RECIPE PANERA - ALL INFORMATION ABOUT ...
From therecipes.info
TOMATO BASIL BREAD - BREAD MACHINE RECIPES
From bread-machine-recipes.com
TOMATO BASIL BREAD PANERA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TOMATO, BASIL AND RICOTTA MELTS - COBS BREAD
From cobsbread.com
PANERA TOMATO BASIL BREAD - SAVOR THE FLAVOUR
From savortheflavour.com
BEAUTIFULLY SIMPLE TOMATO BASIL BREAD | LAND O’LAKES
From landolakes.com
TOMATO, GARLIC AND BASIL BREAD - SWEET THOUGHT
From sweetthought.ca
TOMATO BASIL BREAD PANERA : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
TOMATO BASIL NO KNEAD BREAD - STEP BY STEP PHOTOS - BUDGET ...
From budgetbytes.com
TOMATO BASIL BREAD RECIPE - BY HAND AND BREAD MACHINE ...
From tastyoven.com
TOMATO BASIL BREAD RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
TOMATO BASIL BREAD FOR THE BREAD MACHINE – KOSHER …
From oukosher.org
ROAST TOMATO MOZZARELLA & BASIL APPETIZER
From thecreativebite.com
COPYCAT PANERA TOMATO BASIL CUCUMBER SALAD - COOKTHINK
From cookthink.com
TOMATO BASIL SOUP MIX -TOMATO BASIL BREAD - BODYTECH
From mybodytech.com
TOMATO BASIL BREAD NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
SUNDRIED TOMATO BASIL BREAD RECIPE - TABLESPOON.COM
From tablespoon.com
EASY TOMATO BASIL BREAD - RED STAR YEAST
From redstaryeast.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love