Panera Tomato Basil Bread

By MJH

This Tomato Basil Bread's chewy crust pairs well with a steaming mug of soup. The pretty color and robust flavor are a great pairing with chicken or turkey cold cuts or a summer tomato sandwich.

Ingredients

• 1 (.25-ounce) package active dry yeast
• 3/4 cup warm water (110 to 115°F)
• 1/4 cup fresh basil, minced (substitute with 2 tablespoons dried)
• 1/4 cup parmesan cheese, grated
• 3 tablespoons tomato paste
• 1 tablespoon sugar
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/8 to 1/4 teaspoon crushed red pepper flakes, to taste
• 2 3/4 cups bread flour

Preparation

Step 1

In a large mixing bowl, dissolve yeast in water.

Stir in basil, Parmesan cheese, tomato paste, sugar, oil, salt, pepper flakes and 2 cups flour.

Stir in enough remaining flour to form a stiff dough.

Turn onto a floured surface; knead until smooth and elastic, about 3 to 5 minutes.

Place in a greased bowl, turning once to grease top.

Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; knead for 1 minute.

Shape into a round loaf.

Place on a greased baking sheet.

Cover and let rise until doubled, about 1 hour.

With a sharp knife, cut a large "X" in top of loaf.

Bake at 375°F for 35 to 40 minutes or until golden brown.

Remove from pan to a wire rack to cool.