This loaf of herby goodness is a warm, satisfying bite of home for me. It has a zesty and full bodied flavor and is melt-in-your-mouth delicious served toasted with vegan butter or cream cheese.
I’ll be the first to admit that I have a carb problem. Pasta, pizza, bread, more bread, sweet breads, muffins – you name it, I probably love it! I was looking back at my old blog site (https://hellobrownlow.blogspot.com/) and found that my love for food came straight outta Pinterest. My oldest blog name used to be “Amanda the pinterest baker”. Carbs AND sugar, double yum!
Since my first blog, I can see myself maturing (slightly) and making food that I really love. Food that makes my late-twenty year old self think, “this looks delicious and is worth my time to make” . I do less DIY craft projects and spend more time cooking and looking for ways to save money. More money saving ideas on are their way, but first BREAD!
My mom was never a bread maker, but she was the person that drove us to Panera Bread to pick up bagels, bread, and pastries. This tomato basil bread absolutely reminds me of a time when my brother and I would fight over the last slice of tomato basil bread my mom bought from Panera earlier in the week. We would throw down for the last slice of toasty, buttery goodness. I’m sure we would be more civil now that we are both in our twenties but that is yet to be determined.
This bread recipe is: vegan, zesty, easy, oh-so delicious, and sure to be a crowd pleaser. It can be made in a dutch oven (pictured) or in a traditional loaf pan.
Tomato Basil Bread {Vegan}
This bread recipe is: vegan, zesty, easy, oh-so delicious, and sure to be a crowd pleaser.
Ingredients
– 3.5-4 cups of bread flour
– 1 3/4 cups of basil spaghetti sauce (or other roasted vegetable sauce from a can)
– 2 1/4 tsp active dry yeast
– Cooking Spray
Directions
1. Heat spaghetti sauce in pan to 110-120 degrees Fahrenheit.
2. While sauce is heating, in a large bowl whisk together 3 cups of flour and the yeast.
3. Remove sauce from heat once it is up to temperature. Gently pour 3/4 of the sauce into the flour/yeast mixture. Mix until incorporated. Add the remaining half cup of flour in and let sit for 10 minutes to absorb the moisture from the sauce thoroughly.
4. Once the moisture is absorbed,if the dough is very wet add the additional flour a quarter cup at a time. Once it is to a slightly sticky but firm consistency, turn out on to a clean, lightly floured surface and knead for 8-10 minutes.
5. Once kneaded, spray the inside of a large bowl lightly with cooking spray and put dough in. Cover with a towel or plastic wrap and let double in size (approximately 45 minutes to an hour)
6. After the bread is doubled in size, punch down. Transfer to your baking dish (dutch over or loaf pan) that has been sprayed with cooking spray. Cover again and let rise for another 30 minutes. The dough is ready once you are able to touch it and not have it spring back.
7. Bake at 375 degrees for 30 minutes. Test for doness at the 30 minute mark. If time is still needed, place back in over for another 10 minutes. The bread may start to color too darkly if using a loaf pan. If this occurs, cover with foil the remaining 10 minutes. Cover with lid if using dutch oven.
8. After baking, place on wire cooling rack. Let sit for 1 hr before slicing.
9. Stores in sealed container for up to one week (but who are you kidding? It won’t last that long.)
