81°
Bread
Crusty Tomato Basil Bread
1/4-ounce envelope active dry yeast
1/4 cup very warm water (110 to 115 degrees)
1 teaspoon plus 1 tablespoon sugar, divided
21/2 to 23/4 cups bread flour
1/4 cup minced fresh basil (or 2 tablespoons dried)
1/4 cup grated Parmesan cheese
10-ounce can condensed tomato soup
2 tablespoons tomato paste
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes (or to taste; optional)
2 tablespoons tomato paste
1 tablespoon brown sugar
Sprinkle yeast over warm water in a measuring cup. Stir to moisten, add 1 teaspoon sugar and let stand 5 minutes, until foamy. Place 2 cups of the flour in a large mixing bowl. Make a well in the center and add the yeast mixture, remaining sugar, basil, Parmesan, tomato soup, tomato paste, olive oil, salt and crushed pepper. Stir to incorporate. Stir in enough of the remaining flour to make a stiff dough.
Turn onto a generously floured surface and knead until smooth and elastic, about 5 minutes. Form into a ball, coat with butter or oil, and return to the bowl. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and knead again for a minute or two. Shape into a ball and flatten into a round. Place on a greased cookie sheet, cover and let rise until doubled, about 45 minutes in warm weather. Meanwhile, heat oven to 375 degrees.
Slice an X into the top of the loaf and brush with cold water. Bake 30 minutes. Meanwhile, mix tomato paste, brown sugar and about a teaspoon of water — enough to make coating the consistency of thick paint. Brush coating on loaf and return to oven for 5 to 10 minutes, until golden brown. Let cool at least 20 minutes before slicing. Makes 1 large round loaf, about 16 slices large enough to be cut in half for 32 portions.
Per serving: 52 calories (13 percent from fat), .8 g fat (.2 g saturated, .4 g monounsaturated), .5 mg cholesterol, 1.8 g protein, 10.6g carbohydrates, .5 g fiber, 136 mg sodium.
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