Garlic Tomato Basil Loaf
Hello & Happy Thursday!!
In all honesty, I’m not a huge bread maker. Although I love a fresh loaf of bread more than anything, the idea that I can pick one up from the store and save a few hours of time that it takes to make one just seems like the best option even for myself.
However, when you’re going to make a loaf that’s packed with flavor and aesthetic appeal, its a little bit of a different ball game.
Thus I decided to explore some festive bread recipes and chose to develop one that paired well with every italian dish that can also be enjoyed by itself.. and the Garlic Tomato Basil Loaf was born!
What I love about this recipe is that although it appears complex, it is truly effortless in its steps and the handful of ingredients it involves. In short, its easy, cheesy, pairs well with a myriad of dishes, can be made in bulk and frozen. You can also get more diversity and nutrients in this recipe by adding italian olives and spinach!
If you’re looking for that perfect bread recipe that will compliment a myriad of dishes and take your bread making skills next level..
You have to try my recipe for a vegan Garlic Tomato Basil Loaf!
Why this recipe rocks:
Make you looking like the iron chef of bread baking
Great for entertaining
No funny ingredients
Eat Drink Shrink
Yields 2 loaves
45 minPrep Time
45 minCook Time
1 hr, 30 Total Time
- 1 c. almond milk
- ½ c. warm water
- ? c. extra virgin olive oil
- 4 tbsp Follow Your Heart vegan egg powder mixed with 1/2 cup almond milk
- 3 tbsp sugar
- 2 tsp. fine sea salt
- 6 c. (723 g) bread flour
- 4 tsp. instant yeast
- 1 (7-8 oz.) jar oil-packed sundried tomatoes
- 1-2 heads roasted garlic cloves
- 2 c. (8 oz.) shredded Follow Your Heart Cheese (any blend mozzarella, provolone, parmesan, asiago, romano)
- ? c. (just under 2 oz.) fresh basil
- Dough: In advance, roast garlic in over. Cut the ends off the bulb, drizzle with olive oil and sprinkle with salt. Warp in aluminum foil and bake for 30 mins on 350. (optional) Preheat the oven to 200 degrees. You can make this dough by hand, in the mixer, or in a bread machine. (I used a standing mixer) Place everything in your bowl in the order listed (or however you like, just being sure to keep the salt away from the yeast when you add them). If using a bread machine, hit the dough cycle. If using a mixer, use the dough hook and go low until mixed, then turn up to medium speed to knead until smooth and silky. If doing it by hand, mix all with a wooden spoon or dough whisk until you can't anymore, then turn out onto a work surface and knead until smooth and silky, ~10 minutes
- Either way you go, once the dough has been kneaded and you have a smooth ball, set the dough into a lightly greased bowl and cover with plastic wrap. Turn off the oven and place inside to allow the dough to rise until doubled in size, ~45 minutes.
- Prepare the filling: Drain the sundried tomatoes and absorb most of the excess oil with a paper towel. Chop them finely. Roast the garlic (optional) Slice the basil into chiffonade by stacking the leaves and rolling them like a cigar before slicing into thin strips. Set the cheese out.
- Forming the dough: Line a baking sheet with parchment paper. Gently deflate the dough by slowly putting your fist into it. Turn out onto a very lightly floured work surface. Divide in half; set one half aside. Roll one portion of dough out into a rectangle that measures approximately 22" x 8½". Scatter half of the cheese over the dough. Do the same with the tomatoes and basil. Do the same with the garlic, smooshing and breaking it up a bit between your fingers before scattering.
- Roll up the dough, as tightly as possible, starting at a long edge. Pinch the seams to seal. Turn so that the seam is facing down and the log of dough is facing either up-and-down or diagonally (for easier cutting).
- Using a pair of kitchen scissors, cut into the dough about ½-inch from the end closest to you. Continue to cut down the log, taking care not to cut all the way through; you should cut about 1-inch deep. This splits the dough open to reveal the filling. Stop when you have about the same amount of dough left at the other end (½"). Now bend the top half of the dough to the right, and the bottom half to the left to form an "S" shape.
- Tuck both ends underneath the center to form a figure-8. Put your fingers underneath the dough and pinch those ends together with the center of the dough as best you can. Carefully lift the whole thing up and onto the prepared baking sheet. Repeat with remaining half of dough and fillings by coating on top. Cover loosely with plastic wrap and let rise in a fairly warm spot until doubled in size, ~45 minutes. Preheat oven to 350° F during last 15-20 minutes of rise time.
- Finishing: Remove the plastic and slide the tray into the oven. Bake for 20 minutes, then quickly open the oven and tent the loaves with foil to prevent over-browning. Bake for another 15-20 minutes, until golden and cooked through. Slide the loaves, parchment and all, onto wire racks to cool. Store leftovers at room temperature, well-wrapped.