Ankersrum USA
 

Tomato Basil Bread

Summer solstice is coming up and we are excited for long summer days and baking with seasonal produce.  This Tomato Basil Bread is a perfect way to kick off the summer.  We love it as is, or topped with fresh tomatoes, goat cheese and a generous dose of freshly ground black pepper.

From AnkarsrumUSA recipe developer Carmi Adams:

I feel like I should start out by saying that this dough, with three different tomato-based ingredients, will slightly stain the roller, but the stain begins to come off after several washes.  Just so you know!

Now let’s make some bread.

Wet ingredients, then dry, knead. Add the basil and sun-dried tomatoes at the end.

 

This dough is a little sticky to work with, so make sure your workspace to shape the loaves is generously floured after the first rise.

The white plastic scraper that comes with the Ankarsrum is not only excellent for scraping dough out of the bowl, and cleaning off the roller, but it makes a great bench scraper too.

 

These loaves are going to rise again until just peaking over the top of the bread pans and then baked after slashing the tops a few times with a lame or sharp serrated knife.  On top of a decorative look, I got more rise out of the loaves I slashed, as opposed to the ones I didn’t.

Let cool completely before slicing into.

 

Please let us know if you have any questions or comments about this recipe.  Happy summer baking!

Tomato Basil Bread

 

Prep Time: 30 minutes

Cook Time: 40 minutes

Inactive Time: 2 1/2 hours

 

480 g. (2 cups) low sodium tomato juice

32 g. (2 Tbsp.) tomato paste

42 g. (2 Tbsp.) honey

55 g. (1/4 cup) olive oil

12 g. (1 Tbsp.) instant dry yeast

720 g. (6 cups) all-purpose flour*

10 g. (2 tsp.) kosher salt

45 g. (1/3 cup) sun-dried tomatoes in oil, chopped

28 g. (1 cup) fresh basil, chopped

olive oil for brushing top of loaves

 

Add the tomato juice, tomato paste, honey, olive oil and yeast to the Ankarsrum stainless steel bowl with the roller/scraper.  Mix on medium speed (3 o’clock) until combined.

Reduce the mixer speed to medium-low (between 2-3 o’clock) and gradually add in the flour.  Lock arm in place about 3/4 inch from side of bowl.  Add salt and let knead for 20 minutes.

Add in the sun-dried tomatoes and basil and mix until incorporated into dough.

Cover and let dough rise until doubled in size, approximately 1 1/2 hours.

Brush two 8×4 inch loaf pans with olive oil.  Set aside till ready to use.

Punch dough down and turn out onto a floured surface.  Divide into two portions and roll each portion up into a loaf.  Place in prepared pans, brush generously with olive oil and cover and let rise until almost doubled in size, approximately 45 minutes to an hour.

Preheat oven to 375º F.

Slash tops of loaves with a lame or sharp serrated knife.  Bake loaves for 35-40 minutes until done.

Let cool for 10 minutes in pans and then remove from pans and place on a cooling rack to finish cooling completely before slicing into.

 

Yield: 2 loaves bread

*Cook’s Note: To replace all-purpose flour with whole wheat flour, use an equal amount.  When first mixing, do not add yeast to wet ingredients.  Add half of whole wheat flour instead, mix, cover and let sit for 45 minutes.  Add in yeast, rest of flour and salt and let knead for 12 minutes.  Proceed with recipe above.  It is important to remember when swapping out different flours that texture and taste will vary from original recipe.  If milling at home, use a hard wheat.

Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.