There’s something special about the warm, slightly sweet aroma of panera tomato basil bread fresh out of the oven. With its golden crust, soft texture, and rich tomato-basil flavor, it’s a fan favorite that pairs perfectly with soups, sandwiches, or simply a smear of butter.
But did you know you can recreate this delicious bread at home? Not only is it easy to make, but it also allows you to use fresh, high-quality ingredients and adjust the flavors to your liking.
In this article, you’ll learn how to make homemade Panera-style Tomato Basil Bread step by step. From the right ingredients to expert baking tips, this guide will help you achieve a soft, flavorful loaf that tastes just like the original—maybe even better! Let’s get baking.
Why You’ll Love This Homemade Version
Healthier ingredients – No preservatives or artificial flavors.
Budget-friendly – More cost-effective than store-bought versions.
Customizable – Adjust sweetness, texture, or spice level.
Perfect for sandwiches & snacking – Great with butter, soups, and sandwiches.
Ingredients for Panera Tomato Basil Bread
| Ingredient | Quantity |
|---|---|
| Bread Flour | 3 ½ cups |
| Tomato Paste | ¼ cup |
| Warm Water | 1 cup |
| Active Dry Yeast | 2 ¼ tsp |
| Sugar | 2 tbsp |
| Olive Oil | 2 tbsp |
| Salt | 1 tsp |
| Dried Basil | 1 tbsp |
| Garlic Powder | ½ tsp |
| Parmesan Cheese (Optional) | ¼ cup |
step-by-Step Instructions for Making Panera Tomato Basil Bread
Making Panera-style Tomato Basil Bread at home is easier than you think! Follow these step-by-step instructions to create a soft, flavorful loaf with a perfect golden crust.
Step 1 – Activate the Yeast
The first step to making any great bread is activating the yeast. This process helps ensure the bread rises properly and develops a light, airy texture.
In a small bowl, combine:
- 1 cup warm water (about 110°F / 45°C)
- 2 ¼ teaspoons active dry yeast
- 2 tablespoons sugar
Let it rest for 5–10 minutes until it turns foamy and starts bubbling. This indicates that the yeast is active and good to go! If no bubbles form, your yeast may be expired, and you’ll need to start over with fresh yeast.
Step 2 – Mix the Dry Ingredients
While the yeast is activating, prepare your dry ingredients.
In a large mixing bowl, whisk together:
- 3 ½ cups bread flour (for a chewy texture)
- 1 teaspoon salt
- 1 tablespoon dried basil
- ½ teaspoon garlic powder
Mix well to distribute the flavors evenly.
Step 3 – Combine the Wet and Dry Ingredients
In the dry ingredients bowl, add:
- The activated yeast mixture
- ¼ cup tomato paste
- 2 tablespoons olive oil
Mix everything together using a spatula or dough hook attachment on a stand mixer. If kneading by hand, mix until a rough dough forms.
Step 4 – Knead the Dough
Kneading is essential for gluten development, which gives the bread structure and chewiness.
Knead for 8–10 minutes
- If using a stand mixer, use the dough hook on medium speed.
- If kneading by hand, turn the dough onto a floured surface and knead by stretching and folding repeatedly until smooth and elastic.
Tip: If the dough is too sticky, add a little flour (1 tablespoon at a time). If too dry, add a few drops of water.
Step 5 – Let the Dough Rise (First Rise)
Once kneaded, place the dough in a lightly greased bowl. Cover it with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1–2 hours, or until it doubles in size.
Pro Tip:
- Ideal rising temperature: 75–85°F (24–29°C).
- If your kitchen is cold, place the bowl inside a slightly warmed (but off) oven.
Step 6 – Shape the Loaf and Second Rise
After the first rise, punch down the dough to remove excess air. Then:
Shape it into a round or oval loaf.
Place it on a parchment-lined baking sheet or in a greased loaf pan.
Cover it loosely and let it rise again for 30–45 minutes, until puffy.
Step 7 – Bake the Bread
Preheat your oven to 375°F (190°C) while the dough finishes rising.
Optional: Brush the top with olive oil and sprinkle parmesan cheese for extra flavor.
Bake for 25–30 minutes until the crust turns golden brown and sounds hollow when tapped.
Pro Tip: Place a small oven-safe dish of water in the oven to create steam, which helps achieve a softer crust.
Step 8 – Cool and Enjoy!
After baking, transfer the bread to a cooling rack and let it cool for at least 15–20 minutes before slicing.
Tips for the Best Panera-Style Tomato Basil Bread
Use bread flour – For a chewier texture.
Don’t skip the garlic powder & basil – Key flavors.
Give it time to rise – Essential for a fluffy texture.
Brush with butter after baking – Enhances flavor & shine.
How to Serve & Store Tomato Basil Bread
Best Ways to Enjoy It
Use it for sandwiches – Perfect with turkey, mozzarella, or grilled cheese.
Pair with soups – Delicious with tomato soup or minestrone.
Simply with butter – Enjoy fresh with a smear of butter.
Storing & Freezing
- At Room Temperature: Store in an airtight container for up to 3 days.
- In the Fridge: Wrap tightly, lasts up to a week.
- Freezing: Slice and freeze for up to 2 months.
Conclusion
Now you can enjoy homemade Panera-style Tomato Basil Bread anytime! With its soft texture, sweet tomato flavor, and fragrant basil, this bread is perfect for sandwiches, soups, or just a simple slice with butter.
Making it at home means fresher ingredients, no preservatives, and full control over flavor. Plus, it’s easier than you might think!
Give this recipe a try, and let us know how it turns out. Happy baking!
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