Ingredients (~8 servings)
- 3 cups bread flour
- 1 1/2 tsp fast-action yeast
- 1 tsp Diamond Crystal kosher salt
- 3 Tbsp olive oil
- 2 tsp minced garlic
- 2 tsp tomato powder
- 1 1/2 tsp dried basil leaves
- 1/4 cup sun dried tomatoes, drained and finely chopped
- 3/4 cup water (plus more if needed)
Sweet Glaze Topping
- 2 tsp brown sugar
- 2 tsp granulated sugar
- 1 tsp all-purpose flour
- 3/4 tsp ground cinnamon
- Pinch of salt
- 2 tsp olive oil
- 1 tsp honey
- 1 tsp water
Sauté the Garlic
Heat 1 tsp of olive oil in a small pan until it shimmers; add the minced garlic and cook until golden brown.
This takes ~90 seconds – don’t walk away or it’ll burn.
Set aside to cool.
Mix the Dough
Sift the bread flour into a stand mixer bowl and add the salt and yeast on opposite sides of the bowl.
Stir each one in with your finger so they don’t interact directly.
Add the remaining olive oil, sautéed garlic, basil, tomato powder, and sun dried tomatoes.
Mix with the paddle attachment on low speed to combine, then gradually trickle in the water.
The dough should be slightly sticky – if it feels dry, add water 1 Tbsp at a time.
Knead Until It Passes the Windowpane Test
Switch to the dough hook and knead for ~6-7 minutes.
You’ll know it’s ready when you can stretch a piece of dough until it’s translucent without tearing.
The dough will go from shaggy to smooth and elastic.
First Rise in a Warm Place
Shape the dough into a ball and place in a greased bowl.
Cover with a towel and put somewhere warm until it doubles in size – this takes ~1 hour.
If your house is cold, turn your oven to 200F for 1 minute, then turn it off and put the bowl inside.
Shape Into a Single Loaf
Punch down the dough and shape into a log.
Place in a parchment-lined 9×5 loaf pan.
Cover and let rise until it’s springy to the touch – ~45 minutes.
Make the Sweet Glaze While Bread Rises
Combine all the glaze ingredients in a small bowl until it has the consistency of thick paint.
If it’s too thick, add water 1/2 tsp at a time.
Bake at 400F for 25 Minutes, Then Glaze
Preheat your oven to 400F.
Bake the bread for 25 minutes, then remove and quickly brush on the glaze topping.
Return to the oven for another ~5 minutes or until the internal temp hits 200F.
The top should be golden brown and sound hollow when tapped.
Cool Completely Before Slicing
Transfer to a wire rack and let it cool for at least 1 hour before cutting.
If you slice too early, the inside will be gummy and stick to your knife.
Panera Tomato Basil Bread
Ingredients
Ingredients (~8 servings)
- 3 cups bread flour
- 1 1/2 tsp fast-action yeast
- 1 tsp Diamond Crystal kosher salt
- 3 Tbsp olive oil
- 2 tsp minced garlic
- 2 tsp tomato powder
- 1 1/2 tsp dried basil leaves
- 1/4 cup sun dried tomatoes, drained and finely chopped
- 3/4 cup water, plus more if needed
Sweet Glaze Topping
- 2 tsp brown sugar
- 2 tsp granulated sugar
- 1 tsp all-purpose flour
- 3/4 tsp ground cinnamon
- Pinch salt
- 2 tsp olive oil
- 1 tsp honey
- 1 tsp water
Instructions
- Sauté minced garlic in olive oil until golden brown, then set aside to cool.
- Sift flour into mixer bowl, add salt and yeast on opposite sides.
- Add remaining olive oil, sautéed garlic, basil, tomato powder, and sun dried tomatoes.
- Mix with paddle attachment, gradually add water until dough is slightly sticky.
- Knead with dough hook 6-7 minutes until it passes windowpane test.
- Shape into ball, place in greased bowl, cover and rise in warm place for 1 hour.
- Punch down dough, shape into log in 9×5 loaf pan, rise 45 minutes.
- Mix glaze ingredients until paint-like consistency.
- Bake at 400F for 25 minutes.
- Remove, brush with glaze, bake 5 more minutes until internal temp reaches 200F.
- Cool on wire rack for 1 hour before slicing.