Hot, homemade tomato basil bread that won’t take all day to make.
From start to finish, this recipe takes just one hour!
1-Hour Tomato Basil Bread
1 1/2 cups milk
5-6 tablespoons sugar
3 tablespoons active dry yeast
1 1/2 cups chopped tomatoes, canned or fresh (with juice)
2 tablespoons finely chopped fresh basil (1 tablespoon dry)
5-6 cups flour
2 teaspoons garlic salt,
1 teaspoon baking powder
2 tablespoons butter, melted
1 tablespoon lemon juice
Butter for brushing tops
Recipe makes 2 loaves (8 1/2 x 4 1/2), or one large pan of rolls, or a combination 9×9 pan rolls for dinner now and loaf of bread for tomorrow. Spray pans with non-stick spray and set aside.
Microwave milk 1 minute on high; add sugar and stir; add yeast, stir and set 5-7 minutes while chopping tomatoes and basil. Add to the milk and yeast the tomatoes, basil, 4-cups flour, salt, baking powder, melted butter and lemon juice. Knead with dough hook on a stand mixer for 5-8 minutes, adding additional 1-2 cups flour as needed to make a soft dough and to prevent dough from sticking to sides of bowl. (To make by hand: stir part of the flour into other ingredients and beat; turn dough onto a floured surface and knead by hand about 10 minutes – adding additional flour as needed to make a ‘soft’ dough.) NOTE – one key point to this recipe is keeping the dough soft – just firm enough to handle if your hands are floured.
Keep hands floured, divide dough in half; shape into loaves or rolls and place in prepared pans. Set on counter 15-20 minutes while pre-heating oven.
Pre-heat oven to 400 degrees; bake rolls approximately 20 minutes, bread 30-35 minutes. Brush the tops of warm baked bread with butter. Store leftovers in refrigerator, rewarm in microwave.
The aroma of baking bread is comforting and the taste is delicious. But, when time is limited try this 1-hour no-rise yeast bread! Serve warm with seasoned herb butter – excellent with soups and stews and in grilled cheese sandwiches!