Sun Dried Tomato Basil Bread

As a teenager, I used to work for Zeldenrust Farm Stand at the Saturday morning Glenview Farmers Market in Glenview, IL.  There was a bread company across the way that had the BEST Tomato Basil Bread.  I’ve been wanting to try making my own since I started experimenting with homemade bread a month or so ago, and decided today was a good day since we’re having Stuffed Shells for dinner tonight.  I found a recipe at and changed it up a little by adding sun dried tomatoes so that it would be more like my farmer’s market bread.  It turned out great, and I’ll be making it again soon!


  • 2 1/2 tsp. yeast
  • 3/4 c. warm water (110-115 degrees)
  • 1 T. sugar
  • 1/4 c. fresh minced basil (try using a pizza cutter – works great!)
  • 1/4 c. parmesan cheese
  • 2 T. tomato paste
  • 2 tsp. olive oil
  • 1 tsp. salt
  • 1/2 tsp. crushed red pepper flakes
  • 8-10 sun dried tomatoes, roughly chopped (try using a scissors to make it a little easier)
  • 2 c. bread flour (+ up to 1/4 c. more if needed to make dough come together)

Pour water into mixing bowl and sprinkle yeast and sugar over.  Stir, set aside, and let proof for 5 to 10 minutes.  Meanwhile, combine all ingredients except flour in a bowl.  Once yeast has proofed, add other ingredients to mixing bowl and let dough hook go around a few times to combine.  Add flour, one cup at a time, and mix until dough comes together.  (I did have to add a few extra tablespoons of flour to make it come together – probably because sun dried tomatoes are kept in oil.) Once dough has come together, let mixer knead for another 3 or 4 minutes.

Form into ball and place in a greased bowl, turning once to grease top.  Cover with plastic wrap and let rise in a warm place until doubled*, about one hour.  Punch down, knead for one minute, and form into a round loaf.  Place on a greased cookie sheet, loosely cover with same plastic wrap and a kitchen towel and let rise until doubled again.

Bake in preheated 375 degree oven for 35 minutes.  Let cool on rack.

*I get impatient with the rising process, so I put a bowl of hot water in the oven and put it on ‘warm’ while I’m mixing the bread.  (Turn off when the dough goes in to rise.)  I turn the oven on ‘warm’ again while I’m doing the 2nd knead and then turn it off for the second rise.

PS – No pic because the fam scarfed it up before I could take one!  It comes out a pretty orangey color with pops of green from the basil and red from the sun dried tomatoes.


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