fresh tomato and basil loaf (bread machine)

★★★★★ 3 Reviews
DeeDee2011 avatar
By Diane Atherton

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.

★★★★★ 3 Reviews
prep time 20 Min
cook time 35 Min
method Bread Machine

Ingredients For fresh tomato and basil loaf (bread machine)

  • 1 Tbsp
    olive oil, extra virgin
  • 1 sm
    onion, chopped
  • 1 lg
    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
  • 2 tsp
  • 1 tsp
    rapid-rise active dry yeast
  • 1 lg
    egg yolk, disgard white or use in another recipe
  • 1 Tbsp

How To Make fresh tomato and basil loaf (bread machine)

  • 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.

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