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Panera Tomato Basil Bread


This Tomato Basil Bread's 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.

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Rate this recipe 3.8/5 (455 Votes)


  • 1 (.25-ounce) package active dry yeast
  • 3/4 cup warm water (110 to 115°F)
  • 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 to 1/4 teaspoon crushed red pepper flakes, to taste
  • 2 3/4 cups bread flour


Servings 1
Preparation time 2mins
Cooking time 37mins
Adapted from


Step 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.

Turn onto a floured surface; knead until smooth and elastic, about 3 to 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.

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.

With a sharp knife, cut a large "X" in top of loaf.

Bake at 375°F for 35 to 40 minutes or until golden brown.

Remove from pan to a wire rack to cool.

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