Tomato Basil Bread - by Hand or Bread Machine

This breads' 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. I use this basic recipe in my bread machine using the dough cycle; following my bread machines instructions. I then bake it in the oven. I also omit the red pepper flakes and, at times, omit the Parmesan cheese and replace it with an additional 1/4 cup of flour. Be careful and add additional flour a little at a time depending on the humidity in your kitchen.

• Ready In: 37 mins
• Serves: 16
• Yields: 1 Loaf

Ingredients

• 1 (1/4ounce) package active dry yeast
• 3⁄4 cup warm water (110 to 115 )
• 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
• 1⁄8-1⁄4 teaspoon crushed red pepper flakes
• 2 1⁄2-2 3⁄4 cups bread flour

Directions

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.
2. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. 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.
4. With a sharp knife, cut a large "X" in top of loaf. Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.