Panera Bread Tomato Basil Bread Recipe
This homemade Panera Bread tomato basil bread recipe is a bakery-style copycat loaded with sun-dried tomatoes and sweet basil. With a soft, fluffy inside and slightly crisp crust, it's perfect for sandwiches, toast, or a cozy side with soup. Easy to make and full of rich flavor, this loaf brings the Panera café experience right to your kitchen.
Equipment
- Large mixing bowl
- Measuring Cups and Spoons
- Wooden spoon or stand mixer with dough hook
- Plastic wrap or towel
- Loaf pan or baking sheet
- Parchment paper
- Oven
- Cooling rack
- Kitchen thermometer (optional)
Ingredients
- 3 ½ cups bread flour
- 1 cup warm water about 110°F / 43°C
- 2 ¼ teaspoons active dry yeast 1 packet
- 2 tablespoons sugar
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- ⅓ cup sun-dried tomatoes chopped (dry, not oil-packed)
- 1 tablespoon dried basil
- 1 teaspoon salt
- 1 tablespoon cornmeal optional, for dusting crust
- Optional: 2 tablespoons grated Parmesan 1 teaspoon garlic powder
Instructions
- Activate the Yeast:
- In a bowl, mix warm water, yeast, and sugar. Let sit for 10 minutes until bubbly.
- Mix the Dry Ingredients:
- In a separate large bowl, combine bread flour, salt, basil, and sun-dried tomatoes.
- Combine Wet and Dry:
- Add olive oil and tomato paste to the yeast mixture, then pour into the flour bowl. Mix until dough forms.
- Knead the Dough:
- Knead for 8–10 minutes by hand or with a mixer until smooth and elastic.
- First Rise:
- Place dough in a greased bowl. Cover and let it rise in a warm spot for 1 hour or until doubled in size.
- Shape the Loaf:
- Punch down the dough. Shape into a log and place on parchment-lined baking sheet or in a loaf pan.
- Second Rise:
- Cover again and let rise for 30–40 minutes.
- Preheat Oven & Prepare Dough:
- Preheat to 375°F (190°C). Dust loaf with cornmeal if desired.
- Bake:
- Bake for 30–35 minutes until golden brown and sounds hollow when tapped.
- Cool & Slice:
- Let cool on a rack for 15–20 minutes before slicing.
Notes
Flavor Tip: Add Parmesan or garlic powder for extra flavor depth.
Make It Vegan: Omit cheese and ensure sun-dried tomatoes are not packed in non-vegan oil.
Storage: Store at room temperature for 2–3 days or freeze for up to 2 months.
Serving Suggestions: Perfect for sandwiches, grilled cheese, or dipped in tomato soup.
Flour Substitution: All-purpose flour can be used, but bread flour gives better texture.