Tomato and Basil Bread
|Preparation Time||30 minutes|
|Cooking Time||30 to 40 minutes|
|Standing/Marinating||30 to 60 minutes|
|1 pack active dry yeast||1 tbsp sugar|
|3/4 cup warm water||1 tbsp olive oil|
|1/4 cup chopped fresh basil||1 tsp salt|
|1/4 cup grated Parmesan cheese||1/8 to 1/4 teaspoon crushed red pepper flakes|
|2 tbsp tomato paste||2 1/2 cups bread flour|
- 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 the 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 a let rise until double, about 1 hour.
- With a sharp knife, cut a large “X” on top of the loaf. Bake at 375′ for 35 – 40 minutes or until golden brown. Remove from pan to wire rack to cool.