Summer is the absolute BEST time to bake bread. It’s also probably the last thing on your
mind, and admittedly, heating up the kitchen by turning on the oven for an hour
or so doesn’t sound all that appealing, but the weather is ideal for yeast
dough. The heat and humidity will cause
even the heaviest loaf to rise and crown beautifully.
Having recently gone through the pantry at my dad’s house, tossing out
items long past their due date (Just in case you’re wondering, after EIGHT
years – you read that right – canned crab claw meat turns black.), I started to
eye my own pantry. A jar of sun dried
tomato pesto jumped out at me. After the
great success I had with the pesto rolls, it seemed only natural to give this a try in a similar manner, pairing it
with basil in loaf form. Brace yourself
for a house that smells so good that you’ll want to swoon, and prepare to
indulge in a bread so delicious that you will have to hide it away to keep from
devouring the entire loaf. As you can
see from the picture, I didn’t roll mine quite as tightly as I should have, resulting
in spacing between the dough and pesto, but it had no effect on the taste or my
enjoyment.
This recipe is designed for the ABM (Automatic Bread Machine), but it can
be easily made using traditional methods.
Tomato Basil Bread
½ cup warm water
½ cup whole milk
2 large eggs
6 tablespoons shortening
3 cups all-purpose flour
1½ cups wheat flour
½ cup granulated sugar
1½ pkgs. Red Star Bread Machine Yeast
(3-1/2
teaspoons)
6 tablespoons shortening
3 cups all-purpose flour
1½ cups wheat flour
½ cup granulated sugar
1½ pkgs. Red Star Bread Machine Yeast
1 tablespoon baking
powder
1 tablespoon dried
basil
1 tablespoon butter,
melted
Place first 11 ingredients into the work bowl of your bread machine in the order suggested by the manufacturer. Set machine on “dough” setting and press “start.” When machine has completed the dough making process (usually 90 minutes), remove dough to a lightly floured surface and roll into a large rectangle.
Using an offset
spatula, spread with pesto, covering to the edge. Beginning at the short
end, roll up as tightly as possible (obviously, I cannot stress this enough),
pinching the seam to seal. Tuck ends under and place in a greased loaf
pan.
Cover loosely with a
kitchen towel, place in a warm spot and allow to raise until doubled in size,
50-60 minutes.
Preheat oven to 350
degrees. Brush top of loaf with melted butter. Bake for 30-45 minutes until
golden. Remove from oven and leave in pan for 5-10 minutes before carefully
removing to a wire rack to cool completely.
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4 comments:
Beautiful bread - I can't imagine how good it smells. Tomorrow I plan to make the dough for some hot dog buns using the bread machine. :)
Lovely bread. I too love the tomato and basil combination. Thanks for sharing on Foodie Friday.
I would just love this flavorful bread. Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great weekend and come back soon!
Miz Helen
I was thrilled when I saw this could be made in the bread machine! Tomato Basil is my favorite Panera bread and I can't wait to try this.
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