This Easy Tomato-Basil Bread is a soft, savory loaf that brings bold Italian flavor to your bread basket. Made with tomato-basil spaghetti sauce, Parmesan cheese, and bread flour, it’s fragrant, slightly sweet, and incredibly versatile — perfect for toasting, sandwich-making, or pairing with soups and salads.
Why You’ll Love This Recipe
This is not your average sandwich loaf. The use of tomato-basil sauce infuses the bread with rich, herby flavor and a beautiful golden-orange hue, while Parmesan adds a subtle savory depth. The dough is simple to work with and doesn’t require any dairy or eggs. Whether you’re new to bread baking or a seasoned pro, this recipe delivers consistent, flavorful results with minimal fuss.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 cups tomato-basil flavored spaghetti sauce (warmed to 120–130°F)
- 2 tbsp grated Parmesan cheese
- 3 to 4 cups bread flour (start with 3 cups, add more as needed)
- 1 (0.25 oz / 7 g) package active dry yeast (2¼ tsp)
directions
- Warm the tomato-basil spaghetti sauce to 120–130°F (49–54°C). It should feel warm but not hot — this helps activate the yeast without killing it.
- In a large mixing bowl, combine 3 cups of bread flour, the Parmesan cheese, and yeast. Whisk lightly to distribute evenly.
- Pour the warm sauce into the dry ingredients and stir until a shaggy dough begins to form. Gradually add more flour, a few tablespoons at a time, until the dough pulls away from the bowl and feels soft but slightly tacky.
- Transfer the dough to a lightly floured surface and knead for 5–7 minutes until smooth and elastic. Add only minimal flour during kneading to prevent drying out the dough.
- Place the kneaded dough in a greased bowl, turning it once to coat. Cover with a clean towel or plastic wrap and let rise in a warm area until doubled in size, about 1 to 1½ hours.
- Punch down the dough and shape it into a 14×7-inch rectangle. Starting from the short end, roll it up tightly, pinch the seam and ends closed, and place seam-side down into a greased 9×5-inch loaf pan.
- Cover and let rise again for 30–60 minutes, or until the dough holds a gentle fingerprint indentation. Meanwhile, preheat the oven to 375°F (190°C).
- Bake for 25–30 minutes, or until the loaf is golden brown, sounds hollow when tapped, and registers an internal temperature of about 190°F (88°C).
- Cool in the pan for 10 minutes, then transfer to a wire rack. Slice warm for a soft texture or let cool completely for cleaner slices.
Servings and timing
This recipe makes one 9×5-inch loaf (about 10 servings).
Prep time: 20 minutes
Rise time: 1½ to 2 hours total
Bake time: 25–30 minutes
Total time: About 2½ to 3 hours including rising and baking
Variations
- Cheesy swirl: Sprinkle shredded mozzarella or provolone inside the rolled dough before shaping.
- Spicy version: Add a pinch of red pepper flakes or minced sun-dried tomatoes for heat and depth.
- Whole wheat: Substitute up to 1 cup of bread flour with whole wheat flour for a heartier texture.
- Herb upgrade: Mix in extra dried basil, oregano, or Italian seasoning for a more herb-forward flavor.
- Mini loaves: Divide dough into smaller loaf pans or shape into rolls for individual servings.
storage/reheating
Store cooled bread in an airtight bag or container at room temperature for up to 3 days.
To reheat, toast slices or warm in a 300°F oven for 5–7 minutes.
To freeze, wrap the loaf tightly in plastic and foil, and store for up to 2 months. Thaw at room temperature and reheat as desired.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, but bread flour provides better structure and chew. If using all-purpose, reduce kneading time slightly and expect a softer crumb.
Does the sauce flavor really come through?
Absolutely. The tomato-basil sauce adds both moisture and rich herbaceous flavor, making the loaf stand out from standard sandwich breads.
Can I use homemade spaghetti sauce?
Yes — just ensure it’s smooth (no large chunks) and warmed to the correct temperature before mixing.
Can I knead this dough in a stand mixer?
Yes, use the dough hook and knead on medium-low speed for 5–6 minutes, checking texture as you go.
What’s the best way to serve this bread?
It’s excellent toasted with butter, used for grilled cheese, served alongside soups, or sliced for hearty sandwiches.
Why did my dough feel too sticky?
Tomato sauces vary in thickness. Add extra flour gradually until the dough is tacky but manageable — it should not be wet or overly sticky.
Can I add more Parmesan?
Yes, up to ¼ cup total, but be aware that adding too much cheese can affect the bread’s structure.
Will this rise as high as standard white bread?
It may rise slightly less due to the moisture in the sauce, but it should still produce a tall, soft loaf if proofed and kneaded properly.
Can I make this without Parmesan?
Yes, simply omit the Parmesan — the bread will still be flavorful, though slightly less savory.
What kind of tomato sauce should I avoid?
Avoid sauces with high sugar content or chunks (like meat sauces), as they can interfere with texture and rise.
Conclusion
Easy Tomato-Basil Bread is a flavorful twist on everyday sandwich bread — soft, fragrant, and enriched with the savory notes of basil and Parmesan. Whether you enjoy it fresh out of the oven, toasted with butter, or sliced for sandwiches, this loaf brings Italian comfort to your kitchen with minimal effort. It’s a reliable, no-fuss recipe that delivers bold taste and beautiful texture every time.
PrintEasy Tomato-Basil Bread
A soft and savory yeast bread made with tomato-basil spaghetti sauce and a hint of Parmesan — slightly sweet, fragrant, and perfect for slicing, toasting, or sandwich making.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes (including rise time)
- Yield: 1 (9×5-inch) loaf, about 10 slices 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups tomato-basil flavored spaghetti sauce (warmed to 120–130°F)
- 2 tbsp grated Parmesan cheese
- 3 to 4 cups bread flour (start with 3 cups, add more as needed)
- 1 (0.25 oz / 7 g) package (2¼ tsp) active dry yeast
Instructions
- Warm the tomato-basil sauce to about 120–130°F (49–54°C).
- In a large bowl, whisk together 3 cups of bread flour, active dry yeast, and Parmesan cheese.
- Stir in the warm sauce until a shaggy dough forms, then gradually add more flour as needed until the dough pulls away from the bowl but remains slightly tacky.
- Turn the dough onto a floured surface and knead for 5–7 minutes until smooth and elastic, adding flour only if the dough is excessively sticky.
- Place the dough in a greased bowl, cover, and let rise until doubled in size (about 1 to 1½ hours).
- Punch down the dough, then shape it into a 14×7-inch rectangle. Roll it up tightly from the short side, pinch the seam and ends, and place seam-side down in a greased 9×5-inch loaf pan.
- Cover and let rise again until the loaf holds a gentle indentation when pressed (30–60 minutes).
- Preheat oven to 375°F (190°C).
- Bake for 25–30 minutes, or until golden and the loaf sounds hollow when tapped. Internal temperature should be around 190°F (88°C).
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely or slice warm if preferred.
Notes
- Use high-quality tomato-basil sauce for the best flavor.
- Resist the urge to add too much flour — slightly tacky dough leads to a softer crumb.
- Try brushing the top with butter after baking for a shinier crust.
- Freezes well once fully cooled — slice before freezing for easy toast access.
- Pairs beautifully with grilled cheese, turkey sandwiches, or a fried egg.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 3g
- Sodium: 290mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 2mg