This breads' chewy crust pairs well with a steaming mug of soup. The pretty color and robust flavor are a great pairing with chicken or turkey cold cuts or a summer tomato sandwich. I use this basic recipe in my bread machine using the dough cycle; following my bread machines instructions. I then bake it in the oven. I also omit the red pepper flakes and, at times, omit the Parmesan cheese and replace it with an additional 1/4 cup of flour. Be careful and add additional flour a little at a time depending on the humidity in your kitchen.

Ingredients

16 serv.

(1/4 ounce) package active dry yeast↗1 package
cup warm water (110 to 115 )3⁄4 cup
cup fresh basil, minced (substitute with 2 tablespoons dried)↗1⁄4 cup
cup parmesan cheese, grated↗1⁄4 cup
tablespoons tomato paste↗3 tablespoons
tablespoon sugar↗1 tablespoon
tablespoon olive oil↗1 tablespoon
teaspoon salt↗1 teaspoon
teaspoon crushed red pepper flakes↗1⁄8 - 1⁄4 teaspoon
cups bread flour↗2 1⁄2 - 2 3⁄4 cups

Step-by-step instructions

1
In a large mixing bowl, dissolve yeast in water. Stir in basil, Parmesan cheese, tomato paste, sugar, oil, salt, pepper flakes and 2 cups flour. Stir in enough remaining flour to form a stiff dough.
2
Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3
Punch dough down; knead for 1 minute. Shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 1 hour.
4
With a sharp knife, cut a large "X" in top of loaf. Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.

Source: food.com

Original recipe ↗

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