Tomato-Basil Bread

This tomato-basil bread leverages the bread machine for a nutty, Italian-inflected loaf with real substance. Bread flour gets beefed up with wheat bran and whole quinoa for fiber and a nubby chew, while chopped sun-dried tomatoes and dried basil perfume the whole loaf with that unmistakable Mediterranean savor.

The quinoa is the sleeper ingredient. It adds protein, a tiny crunch when bitten, and a toasted-grain flavor that makes this feel miles away from a plain white bread machine loaf.

Slice thick for grilled cheese, tuck turkey and arugula between for a proper Italian sandwich, or just tear into hunks and dip in good olive oil. It also toasts beautifully for breakfast with a smear of ricotta.

Pro Tips

• Load ingredients in the order your machine’s manual specifies, usually wet first, then dry, then yeast kept separate on top.
• If using oil-packed sun-dried tomatoes, drain and pat them dry before adding, excess oil affects dough hydration.
• Rinse the quinoa before adding to rinse off saponins that can taste bitter.
• Select the “mix-in” signal or wait for the beep before adding sun-dried tomatoes if your machine has one, otherwise they’ll get pulverized by the kneading paddle.

Variations

• Swap dried basil for 2 tablespoons of fresh chopped basil for a greener, brighter flavor.
• Add ½ cup shredded Parmesan or Pecorino for a cheese-bread crossover.
• Stir in 1 tablespoon minced fresh rosemary and a clove of minced garlic for an herby Tuscan-style loaf.
• Use half whole wheat flour for an even heartier, nuttier bread.