tomato basil bread

This tomato basil bread is flavored with tomato, fresh basil, Parmesan cheese and a brown sugar-tomato glaze for the crust, which makes it even better than Panera’s.

This is not only a bang-on homemade version of Panera Bread’s tomato basil bread but also just a delightfully soft, moist sandwich bread! We snacked on slices of this bread alone before we even made the bacon turkey bravo sandwiches and it was so, so good.

Do not think of this bread as a one-hit wonder. No, no. It is so much more versatile than that! Try it as the bread for a grilled cheese for a sandwich version of the classic tomato soup and grilled cheese lunch, or use it make the best avocado toast of your life.

Why This is the Best Tomato Basil Bread Recipe

A soft, tender loaf of flavorful bread. The bread is flavored with tomato paste, Parmesan cheese, condensed tomato soup and chopped fresh basil. The soup and tomato paste add moisture, sweetness and so much flavor!
A brown sugar tomato glazed crust that is very necessary for maximum replication of Panera’s tomato basil bread.
A homemade sandwich bread in under 2 ½ hours!
Uses condensed tomato soup and tomato paste for a rich flavor and easy dough. There are no extra steps required for making your own tomato sauce in a blender. This is an easy recipe that more flavorful for the shortcuts!
A round loaf that requires no pans or equipment. You can bake this same bread in a loaf pan but I loved the easy and simplicity of baking it as a round loaf. A bonus was larger sandwiches!

Ingredients & Substitutions

Active Dry Yeast: I use active dry yeast in this tomato basil bread because it gives it the best flavor and texture, but you could also use 1 packet of instant yeast instead. I would not heat the water and watch the proofing closely, because both steps will go faster than with active dry yeast. You don’t want to end up with dense, unpleasantly yeasty, over-proofed bread.
Warm Water
Granulated Sugar: There is a little bit of granulated sugar in the dough and a little for blooming the yeast. You could also use 1 tablespoon of honey instead.
Bread Flour: I use bread flour in this recipe for the additional protein content. There are a lot of additions with a considerable amount of acidity from the tomatoes and a strong gluten network is necessary for adequate rise and to set the structure after baking. You could use all-purpose flour but I do feel bread flour will give you the best results.
Fresh Basil: Please use fresh chopped basil, refrigerated basil paste or frozen chopped basil. Dried basil is very bitter and the flavor of each brand varies widely.
Parmesan Cheese: Grated Parmesan cheese goes directly into the dough! Yum! Do either grate your own or buy a packaged freshly grated Parmesan in the cheese section of your grocery store.
Condensed Tomato Soup: An excuse to rescue that long-lost can of condensed tomato soup from the back of the cabinet! It also provides the majority of the moisture for the tomato basil bread dough.
Tomato Paste: There is tomato paste in both the bread dough and the glaze on top. Tomato paste is concentrated and adds a sweetness and rich tomato flavor to the bread that you wouldn’t get otherwise.
Olive Oil: There is a small amount of olive oil in the dough to add moisture and make it extra soft!
Kosher Salt
Brown Sugar: The brown sugar tomato glaze is what makes this bread an almost perfect copycat of Panera’s!

See the recipe card for full information on ingredients and quantities.

How to Make Panera Tomato Basil Bread

Use these instructions to make the soft tomato basil bread! Further details and measurements can be found in the recipe card below.

Step 1: In a small bowl, whisk yeast, water and 1 teaspoon sugar until yeast is dissolved. Let stand 5-10 minutes until yeast is foamy.

Step 2: In a large mixing bowl or in the bowl of a stand mixer, add 2 ½ cups of bread flour. Make a well in center; add yeast mixture, remaining 1 tablespoon sugar, basil, Parmesan cheese, tomato soup, 2 tablespoons tomato paste, olive oil and salt. Stir with a wooden spoon or dough hook on low speed until just combined. Stir the remaining flour until dough forms.

Step 3: On a well-floured surface or in bowl of a stand mixer with dough hook on medium speed, knead dough until smooth and elastic (about 10 minutes by hand, 5 minutes in stand mixer).

Step 4: Shape dough into a ball; place in a large, lightly greased bowl. Turn to coat. Cover bowl with plastic wrap and let rise in warm place for 1 hour or until doubled.

Step 5: Turn dough out onto a lightly floured countertop. Fold each of the four corners into the center, then flip the dough back over, seam-side down. Using both hands to cup the dough and pull it towards you, tighten the dough into a ball.

Alternatively, you could let the dough bench rest 10 minutes (covered with the bowl or plastic wrap) and then shape it into a log like I do in my brioche loaf recipe. You would then place the log in a greased 9×5 inch loaf pan and continue with the final proof and baking.

Step 6: Place on a lightly greased baking sheet. Cover with a kitchen towel and let rise 45 minutes to 1 hour or until doubled.

Step 7: Meanwhile, pre-heat the oven to 375 degrees F. Once the dough has doubled, slice an X into top of loaf using a serrated knife, razor blade or sharp knife. Brush with cold water. Bake 30 minutes.

tomato basil sandwich bread on cooling rack.

Step 8: While the dough cooks, make the brown sugar glaze. In a small bowl, stir remaining 2 tablespoons tomato paste, brown sugar and 2 teaspoons of water until mixture is thick but brushable.

Step 9: Remove the loaf from the oven after 30 minutes and brush the brown sugar glaze all over top of loaf using a pastry brush, silicone brush or a silicone spatula (not ideal!).

Step 10: Return to oven to continue baking 5 to 10 minutes or until coating is mostly dried. The loaf will bake a total of 35-40 minutes.

Step 11: Cool loaf on a wire rack 20 to 30 minutes before slicing.

Frequently Asked Questions

How to store tomato basil bread?

Store tomato basil bread in an airtight container at room temperature for a week or well-wrapped and frozen for up to 2 months. I suggest pre-slicing it before wrapping in plastic wrap, placing in a zip-top baggie and then freezing.

Can I substitute dried basil for fresh basil?

Of course you can do anything but I would not recommend using dried basil in this bread recipe. Dried basil is bitter and the taste varies widely by brand and even batch. It is much better to chop fresh basil or use a store-bought basil paste either refrigerated or frozen.

How to serve tomato basil bread?

While this bread is integral to the panera bacon turkey bravo it is also delicious served with soup like this chicken vegetable soup, or with a salad or another unexpected sandwich like this egg salad sandwich!

If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!