Here in the deep of winter, I continue to crave summer foods – namely light summer salads with tomato and fresh leaves of basil. I can’t help but feel like my body is getting shafted when instead of fresh produce, I feed it carbs instead.

Tomato Basil Bread

Tomato basil bread

Tomato Basil Bread
Adapted from My Little Space

Tomato Dough

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 3 tbsp tomato paste
  • 1 egg
  • 1/2 cup warm water
  • 2 tbsp sugar
  • 1 tsp yeast
  • 2 tbsp oil

Basil Dough

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 3 tbsp basil paste (basil leaves pureed in a blender or food processor)
  • 1 egg
  • 1/2 cup warm water
  • 2 tbsp sugar
  • 1 tsp yeast
  • 2  tbsp oil
  1. Combine yeast, warm water, and sugar and mix until it forms a paste. Let sit until it starts bubbling and foaming, about 5 minutes. Add in tomato paste, egg, and oil and stir until combined.
  2. In a separate bowl, mix together flour and salt. Add in the tomato mixture and mix and knead until dough is smooth. Let rise in a warm place until double in bulk.
  3. Repeat steps 1 and 2 to make the basil dough.
  4. Take your two balls of dough and punch them down and roll into ropes. Twist together and place in a loaf pan. Let rise again until double in bulk.
  5. Bake at 350F for 30 to 45 minutes or until top of bread is lightly browned. An instant read thermometer stuck in the middle of the bread should register between 180 and 200F.
  6. Let cool, then cut into slices.
  7. To freeze bread, wrap tightly in aluminum foil and place in a plastic bag (if you have one big enough). Store in freezer and reheat in oven.

This is an easy little bread that packs a lot of flavor. The basil and tomato flavors really shine in this dense, chewy loaf, so get a good quality tomato paste or even make your own!

This bread is great on its own, but would also be great in a roasted veggie and mozzarella sandwich. And of course, it would be the perfect accompaniment to a nice tomato basil soup.

Tomato Basil Bread

No food dye in this bread, kids – the colors are all natural

Cutting bread in a straight line is so much more difficult than it should be

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