A savory big loaf of bread is perfect for pairing with warming soups. We paired the tomato basil bread with beef tips and mushrooms cooked in an InstaPot. It was great on a cool Spring evening.
The boys said the flavor of this bread reminded them of spaghetti sauce. I think it’d also be great with Parmesan cheese mixed in at first kneading.
Bread Machine Tomato Basil Bread
Ingredients:
- 1½ cups tomato juice*
- 2 Tbsp olive oil
- 510 grams of all-purpose or bread flour
- 3 Tbsp granulated sugar
- 2 Tbsp dry milk
- 1½ tsp fine sea salt
- 1 Tbsp dried basil
- 1 tsp granulated garlic
- 2 tsp dry active yeast
Directions:
Add ingredients in the order listed in the bread machine. Set for a Basic/White 2-pound loaf.
We use a Zojirushi bread machine, which heats the ingredients. If using other brands of bread machines, follow the temperature recommendations for the liquid.
Once baked, remove promptly and knock out; let cool on a rack.
Store in a bread bag once cooled.
Makes one 2-pound loaf bread.
Notes:
*Finding tomato juice outside of the section in stores for making Bloody Mary drinks is not easy these days. You could also use V-8 or similar flavored tomato juice. Instead, I used what I had on hand: 6-ounce cans of tomato paste. In a 4-cup measuring cup, stir together one can of tomato paste and four cans of water. Measure out the juice as needed. It’s considerably cheaper than buying canned tomato juice! Use any leftovers in a soup or rice recipe for no waste.
You can also use flavored tomato paste, with herbs added, for more flavor.
~Sarah