Mmm...Tomato Basil Bread!

I've always loved Panera's Tomato Basil Bread so I looked for a recipe to make it at home. This one turns out great! (The first time I made it I think I put too much tomato paste in it and didn't wait long enough to let it rise because I'm SO impatient, but THIS time, I followed the directions correctly and it turned out GREAT!)

My recipe notes:
* I actually only made half the amount of the recipe, which is good for a nice smaller-sized loaf. I may add more sun-dried tomatoes next time because I think they are wonderfully tasty!

* I also used a loaf pan instead of using a baking sheet like the recipe calls for. I lined the pan with foil so that it was easier to get out once it was finished baking.

* Instead of a food processor I used my kitchen-aid mixer, and then continued to use the mixer for 10 minutes instead of kneading it by hand. Works great.

Tomato Basil Bread

Makes one LARGE loaf (half amount of recipe work for a small loaf pan)

6 c. all-purpose flour

1 tsp salt

1 T fresh yeast or fast-action dried yeast

1 tsp sugar

1 1.4 c. warm water, divided

1.2 c. tomato paste

7 ox. Sun-dried tomatoes in olive oil, drained and finely chopped

1 T finely chopped basil

1.4 c. olive oil

1) In food processor, combine flour and salt. Mix well. Cream yeast with sugar and 1 to 2 T warm water. Mix remaining water with tomato paste; add to flour along with yeast mixture, tomatoes, basil and oil. Process until dough comes together and feels soft but not sticky. Add more water if necessary.

2) Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place dough in a lightly greased bowl, cover with a clean dish towel and let rise at room temperature for 1 ½ to 2 hours, until doubled in size.

3) Punch down dough; shape into a long loaf. Place dough on a baking sheet, cover with a clean, damp dish towel; allow to rise another 1 ½ to 2 hours until doubled in size again.

4) Preheat over to 400 F

5) Dust loaf with flour; sprinkle with a little water. Bake 15 minutes; reduce temperature to 350 F. Bake another 25 minutes or until loaf sounds hollow when tapped on the bottom. Remove from baking sheet; cool on a wire rack.

If anyone tries this recipe, let me know what you think of it!