Tomato Basil Bread

 

1 (1/4 ounce) package active dry yeast

3/4 cup warm water

1/4 cup fresh basil, minced (substitute with 2 tablespoons dried)

1/4 cup parmesan cheese, grated

3 T. tomato paste

1 T. sugar

1 T. olive oil

1 tsp. salt

1/4 tsp crushed red pepper flakes

2 3/4 cups bread flour

 

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.

 

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