BOB'S RED MILL TOMATO BASIL BREAD

"Nothing says summer like the combination of fresh tomatoes and basil, and here you can savor the two baked into a healthful bread. Serve this with an Italian dinner or use for quick sandwiches — the bread has a lot of flavor here so what you put inside doesn't have to be fancy."

2 tablespoons sugar
3/4 cup warm water (105 to 115 degrees F)
2 1/4 teaspoons active dry yeast
30 basil leaves, stems removed
3 1/2 cups hard white whole wheat flour
2 teaspoons salt
3/4 cup canned crushed tomatoes
2 tablespoons extra-virgin olive oil
Cornmeal, for dusting (optional)

In a large bowl, dissolve 1/8 teaspoon of sugar in the water and sprinkle the yeast on top. Stir and then let rest until foamy, about 5 minutes.

Using kitchen scissors to prevent bruising, snip the basil leaves into small ribbons and set aside.

Add to the yeast mixture 3 cups of flour along with the remaining sugar, salt, tomatoes, and olive oil, and stir vigorously to form a dough, adding the remaining flour, as needed.

Turn the dough out onto a lightly floured board and knead until smooth and elastic, about 5 to 10 minutes. Sprinkle the dough with the basil and incorporate as you knead. Lightly oil a large bowl, place the dough inside, turning it over in the oil, and cover with a clean dishtowel. Allow the dough to rise for 1 hour.

Return the dough to the floured surface and punch it down. Flatten and divide the dough into two pieces. Shape each piece into a 9 x 5-inch loaf, cover with the dishtowel, and allow the loaves to rise for an additional hour.

Line a large baking sheet with parchment paper, or dust it with cornmeal and place it in the oven.

Preheat the oven to 425 degrees F.

Place the bread on the hot baking sheet and bake for 30 minutes, or until hollow sounding when tapped. Cool on a wire rack.

Makes two (9 x 5-inch) loaves
Source: Bob's Red Mill Baking Book by John Ettinger and the Bob's Red Mill Family (Running Press; October 2006)