Today is my group’s reveal day for the Secret Recipe Club. What is the SRC? Basically you are assigned a fellow participant’s blog by the organizer and then you pick a recipe of your choice from that blog and make your version of it. But it is a secret, you cannot reveal whom you picked and what you made until the established posting date and time. This month’s secret: Tomato Basil Roasted Garlic Bread.
My blog this month was a really pleasant discovery. It is called The Keenan Cookbook.The blog is hosted by Chris and Rachel and was started to record all of their family recipes. I love the fact that their blog is a them effort, both participating in all posts. So they have loads and loads of recipes and it was hard to narrow down to one. Some contenders were the No Bake S’mores Brownies (it has been so hot and humid), the Reuben Casserole (Montreal is the original Smoke Meat town) and the Popcorn Chicken.
But I have been craving a homemade bread for some time so I chose their Tomato Basil Bread. I have one of those unfounded fears of yeast. I never had much trouble with yeast but the thought of a fail and loosing time and ingredients keeps me a bay. But this time I am facing my fears.
The only thing I changed to her recipe was adding a head of roasted garlic. I recently got my hand on a few fresh garlic bulbs and found a great way to roast the head in half the time (if done in the oven) on the stove top.
This summer I am also growing 4 types of basil in my garden, so which to use? I went with half regular basil and half purple basil. I thought the lemon and Thai basil would compete too much with the flavors.
When did you last bake a fresh bread?
Tomato Basil Roasted Garlic Bread
- 1 1/4 ounce package active dry yeast
- 3/4 cup warm water 110 to 115 degrees
- 1/4 cup fresh basil minced (or 2 tbsp dried basil)
- 1/4 cup Parmesan cheese grated
- 1 head of roasted garlic mashed (see notes)
- 3 tablespoons tomato paste
- 1 tablespoon sugar
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/8-1/4 teaspoon crushed red pepper flakes
- 2 1/2-2 3/4 cups bread flour
- In a large mixing bowl, dissolve yeast in water. Stir in basil, Parmesan cheese, roasted garlic, tomato paste, sugar, oil, salt, pepper flakes, and 2 cups flour. Stir in enough of the remaining flour to form a stiff dough.
- Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease the top of the dough. Cover and let rise in a warm place until dough has doubled, about 1 hour.
- Punch dough down; knead for 1 minute. Shape into a round loaf. Place on a greased baking sheet (or pizza stone). Cover and let rise again until doubled, about 1 hour.
- With a sharp knife, cut a large "X" in the top of the loaf. Bake at 375° for 35-40 minutes or until golden brown. Remove from baking sheet to a wire rack to cool.
G’day! Your recipe and photo look delicious, true!
I would love a piece of this now with homemade butter too!
Classic flavors there! Love this bread and going to try it very soon.
Wow! This looks amazing. First it was cheese and now bread. You are so talented!
This looks amazing. We really need the Internet to catch up with food blogging and start offering the option to smell recipes…. mmmmmm.
PS. I bake bread at home too, and I’m trying this recipe as soon as possible!
This sounds delicious, especially with the roasted garlic! So yummy!
Seeing what’s in the ingredients (roasted garlic?! YUM!), I just imagine how delicious it must have been when the bread is baked and pulled out of the oven… Haaaaaaahhh… heavenly!
I just made a loaf yesterday! I love the addition of roasted garlic-it would add so much flavour! 😀
I love that you added roasted garlic to your bread…so full of yummy flavors!
I just love all the deliciousness baked right in!
Stunning loaf of bread! I’ve never made any so pretty.
What can I say, this bread has all the ingredients that trigger my palate. Perfectly made!
Oh my goodness. I already left a comment in SRC land that bread is my favorite food. I also love, love, love fresh summer tomatoes, so I can’t wait to make this. Great pick!
What gorgeous bread! Kudos to you for ignoring your fear of yeast and making a fantastic loaf of bread. I made the Reuben Casserole when I had the Keenan’s blog last year for SRC. My husband loved it.
This bread is FILLED with all my favorite flavors!! I love making homemade bread so I know I’ll be giving this a try soon. Lovely pick!
Yum! I LOVE roasted garlic – so good! 🙂
OMG Evelyne! That sounds divine! It looks gorgeous and it’s been a while since I last baked a fresh loaf, so I’m craving fresh-hot-out-of-the-oven bread as well. Yummm
This is a must-bake for me too! You did an excellent job, Evelyne.
What a gorgeous loaf! This recipe was on my shortlist of potential picks when I got Chris and Rachel’s blog as my SRC assignment last month, and even though I eventually went with something else, it’s been on my to-do list ever since. I bet it makes a killer turkey sandwich.
PS – I had your blog as my assignment this month, and ended up trying out your Mango Curry Ice Cream. It was absolutely delicious… thanks for the inspiration!
What a delicious savory bread,Evelyne!It looks delicious!
I like the idea of using roasted garlic to the bread. That combined with the other ingredients must give it a wonderful taste. I haven’t made bread for a long time as I have yeast phobia, but will give this bread a try.
Love fresh baked bread and can’t wait to convert this recipe for my bread machine! I easily make a loaf a week as well as prepping various doughs for other treats 🙂
I’m always looking for ways to use my ever-growing basil plant. This bread looks delicious!
What a good looking loaf you made! The roasted garlic sounds like a fantastic addition. Glad you are tackling that yeast-aversion!!
This looks absolutely perfect and delicious! Well done! 🙂
This looks amazing! I bake bread all the time in the winter…not so much in the summertime. But I will. Thanks for the inspiration.
I just know I’m going to have to try this bread. It sounds super flavorful.