Crusty Tomato Basil 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.

Read more Recipes stories from the Miami Herald

Miami Herald

Join the

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category