Fresh Tomato and Basil Loaf (Bread Machine)

Diane Hopson Smith

By
@DeeDee2011

This bread machine bread has wonderful Mediterranean flavors incorporated into it. I always love the smell of fresh bread baking but I think I loved the smell of the tomatoes, onions and basil as much.

It went well with a grill steak salad I had today. It is also wonderful for dipping, in a good quality extra virgin olive oil that has been seasoned with fresh ground pepper.

adapted from The Cook's Encyclopedia of Bread Machine Baking.


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Comments:

Prep:

20 Min

Cook:

35 Min

Method:

Bread Machine

Ingredients

1 Tbsp
olive oil, extra virgin
1 small
onion, chopped
1 large
tomato, peeled, seeded and chopped (about 6 to 7 ounces)
1 Tbsp
basil paste (or same amount of fresh chopped)
4 1/2 c
bread flour
1/2 tsp
fresh ground black pepper
1 1/2 tsp
salt
2 tsp
sugar
1 tsp
rapid-rise active dry yeast

GLAZE

1 large
egg yolk, disgard white or use in another recipe
1 Tbsp
water

Directions Step-By-Step

1
NOTES: I keep making this bread and finding ways to improve the process. This bread was tricky for the bread machine but I will continue to use the machine. I used the dough cycle and found that I needed to add more water at the beginning because it just seemed to dry. About 1/4 to 1/2 cup water should do it. Since making again, when the machine is on last knead, I add the veggie ingredients. This made the dough too wet, so I added more flour, adding a little at a time until it seemed to be the right consistency. Even with the extra work involved, this bread is my all time favorite and I will continue to make it.
2
In a small frying pan heat olive oil over a moderate heat. Once hot, add onions; fry for 3 to 4 minutes until light golden color.
3
Add tomatoes and basil; cook an additional 2 to 3 minutes until tomatoes are softened.
4
Remove from heat; drain through a sieve placed over a bowl to catch juice. NOTE: Juice will be used so don't toss. Press mixture gently with back of spoon to extract as much juice as possible. Set tomato mixture aside as well as the juice.
5
Add water to the reserved juice to make 1 1/4 cup liquid.
6
Pour liquid into bread pan.
7
Add flour, ensuring that the liquid is covered. Add pepper, salt and sugar in separate corners in the bread pan.
8
Make a shallow indentation in the center of the flour; add yeast.
9
Set machine to dough cycle; press start. NOTE: I used the 2 lb loaf setting. Not really sure if that matters since I only used the dough setting. Press start. NOTE: check to make sure dough is moist enough; add additional water if needed soon after you start the machine. I found I needed to add extra water.
10
Lightly grease a 9 x 5-inch loaf pan; set aside.
11
When dough cycle is complete; remove dough and place on a lightly floured surface. Punch down gently.
12
Knead in reserved tomato mixture. You may need to add extra flour if dough is too moist.

NOTE: See note in step 1. I am now added the tomato mixture into the bread maching during last kneading. Totally up to you.
13
Flatten the dough and shape into a 1 inch thick rectangel. Fold the side to the middle and press down the edge to seal. Make a hollow along the center and found in half again. Gently roll into a loaf about 16-inches long. Shape into an "S" shape and place in prepared pan. Cover with oiled plastic wrap and set aside in a warm place to rise for 35 to 40 minutes. Meanwhile preheat oven to 400 degrees.
14
Make a glaze by mixing egg yolk and water together. Brush over top of bread. Bake in preheated oven for 35 to 40 minutes.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: Mediterranean