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.
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.
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.
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.