Tomato Basil Bread

This bread smells delicious even before it's in the oven. I used fresh basil (well from a squeeze tube) and put some extra in the mix. I wasn't sure what soup to pair this bread with because I didn't know how strong the tomato flavor would be and didn't want to have an overly tomato-y tasting meal. It's not an intense tomato flavor, just a delicious savory bread that would probably pair well with any soup.

Tomato Basil Bread
                                                                                               
Finding Joy in my Kitchen

Ingredients

• 2 1/4 tsp. yeast
• 3/4 C warm water
• 2 tsp. dried basil
• 1/4 C grated Parmesan cheese
• 2 T tomato paste
• 1 T sugar
• 1 T olive oil
• 1 tsp. salt
• 1/8 tsp. crushed red pepper flakes {optional} -I just used a dash of cayenne
• 1 C bread flour
• 1 1/4 C whole wheat flour

Directions
Dissolve the yeast in the warm water in the base of a large bowl, or the bowl of your stand mixer.  Then, stir in the 2 tsp. basil, 1/4 C parmesan cheese, 2 T tomato paste, 1 T sugar, 1 T olive oil, 1 tsp. salt and 1/8 tsp. crushed red pepper flakes.
Add in 2 C of flour – the 1 C bread flour, and 1 C of the whole wheat flour.  Stir in enough remaining whole wheat flour to form a stiff dough.  At this point, either knead in the base of your mixer, or on a floured surface.  Knead the dough until smooth & elastic – about 3-5 minutes. 
Place the dough into a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; knead for 1 minute. Shape into a round loaf. Place on a greased baking sheet, or a baking mat. Cover and let rise until doubled, about 1 hour.
With a sharp knife, cut a slash the top of the loaf.
Bake at 375 degrees for 25-35 minutes or until golden brown. Cool on a wire rack.