Fresh Tomato and Basil Loaf

My son loves this bread. He had this both for breakfast and lunch on Sunday! If you are looking for a great sandwich bread, this would be it! This bread is great as a simple sandwich for breakfast, with slices of ham and cheese. Delicious for lunch as well, simply add some lettuce, slices of tomatoes, cucumbers and a thick slice of ham or a patty burger, top with some of your favourite sauce, and you will have a very satisfying lunch, with a glass of cold orange juice! 

This is a lovely loaf of bread. I was looking for a sandwich bread and found this recipe from Jennie Shapter's "Bread Machine", this book belongs to my sis, I borrowed it to try out a few recipes, and I picked the right one! Fresh tomato and garden fresh basil leaves with the addition of ground black pepper makes this a really flavorful savoury bread. I reduced the salt from  1-1/2 teaspoons to just a little over 1 teaspoon, which I think is just about right, if you intend to serve this with ham or other savoury filling. If you are serving this to young children, I would advise to go easy on the black pepper. The taste of the black pepper is wonderful, my son did not complain, but the peppery taste is definitely there, and you can feel it with each bite. Perfect for me!

Simple sandwich of homemade bread with slices of ham and cheese makes a satisfying Sunday breakfast!

Good on its own, dipped in soups too!

Fresh basil leaves from the garden!

After twice folded, roll into a log and shape into an "S". Leave in oiled baking pan to rise.

After about an hour, it has risen above the top level of the baking pan. Brush with egg glaze and goes straight into the oven!

Wonderful aroma!

Really tasty!

Enjoy it spread with plain butter and a cup of hot black coffee!

I'm linking this lovely bread with
Full Plate Thursday at Miz Helen's Country Cottage.
Potluck Sunday at Mommy's Kitchen


Fresh Tomato and Basil Loaf
(adapted from "Bread Machine" by Jennie Shapter)
Makes : 1 loaf
15ml/1 tbsp extra virgin olive oil
1 small onion, chopped
3 plum tomatoes, about 200gm/7oz, peeled, seeded and chopped
500gm/1lb 2oz/4-1/2 cups unbleached white bread flour
2.5ml/1/2 tsp freshly ground black pepper
7.5ml/1-1/2 tsp salt (I use about 1-1/8 tsp, just right)
10ml/2 tsp granulated sugar
5m/1 tsp easy-blend dried yeast
15ml/1 tbsp chopped fresh basil

For the Glaze :
1 egg yolk
15ml/1 tbsp water

1. Heat the extra virgin oil in a small frying pan or saucepan. Add the chopped onion and fry over a moderate heat for 3-4 minutes, until the onion is light golden in colour.
2. Add the plum tomatoes and cook for 2-3 minutes, until slightly softened. Drain through a sieve placed over a measuring jug or bowl, pressing the mixture gently with the back of a spoon to extract the juices.
3. Set the tomato and onion mixture aside. Make the cooking juices up to 280ml/10fl oz/1-1/4 cups with water (but see Variation). Set aside. When the liquid is cold, pour it into the bread machine pan. If the instructions for your machine specify that the yeast is to be placed first in the pan, reverse the order in which you add the liquid and dry ingredients.
4. Sprinkle over the flour, ensuring that it covers the tomato and onion liquid. Add the ground black pepper, then place the salt and sugar in separate corners of the bread machine pan.
5. Make a small dent in the centre of the flour (but not down as far as the liquid) and add the yeast.
6. Set the bread machine to the dough setting, use basic dough setting (if available). Press Start. Then lightly oil a 23x13cm/9x5in bread tin.
7. When the dough cycle has finished, remove the dough from the bread machine and place it on a lightly floured surface. Knock it back gently.
8. Knead in the preserved tomato and onion mixture and the chopped fresh basil. You may need to add a little extra flour if the dough becomes too moist when you have incorporated the vegetable mixture.
9. Flatten the dough and shape it into a 2.5cm/1in thick rectangle. Fold the sides to the middle and press down the edge to seal. Make a hollow along the centre and fold in half again. Gently roll it into a loaf about 40cm/16in long.
10. Shape into an "S" shape and place in the prepared tin. Cover with oiled clear film and leave in a warm place to rise for 30-45 minutes. Meanwhile preheat the oven to 200C/400F/Gas 6.
11. Make the glaze by mixing the egg yolk and water together. Remove the clear film and brush the glaze over the bread. Bake in the preheated oven for 35-40 minutes, or until golden.

VARIATION :

To intensify the tomato flavour of the loaf, substitute 15ml/1 tbsp sun-dried tomato puree for 15ml/1 tbsp of water when you are topping up the cooking juices in step 3.