Italian bread with basil in a bread machine

Try replacing tomato paste with sun-dried tomatoes, it turns out much tastier.

Or grind fresh with a blender together with fresh basil and green. onions. It turns out super tasty. (reduce the liquid!)

The bread is super!
I only changed this: I measured flour by weight - 500 g, put 1 tbsp of tomato paste. l. with a slide, and fresh yeast 10 g. Water went 280 ml.

The bread turned out just super! And with a fried egg, finally can eat yum yum!

Thanks for the recipe! This is my third bread in a row (the bread maker was bought a few days ago) and the best! Flour went somewhere 500 gr., Put 3 tbsp of tomato paste. spoons. Delicious, airy bread!

The bread turned out to be excellent !!! Thanks for the recipe !!! Made some adjustments: instead of green onions, ordinary onions (a little) instead of basil, oregano and rosemary (also a little, so that there was a flavor), the oil was 1 tbsp. l olive and 1 tbsp. l. mustard. It took less flour than in the recipe, and added more salt, about 2 tsp., grated Poshekhonsky spicy cheese on a coarse grater, also a little, and added it immediately to the batch. The bread turned out to be very fluffy, spongy and fragrant. pleasant orange-reddish color !!! Got up great !!! I am delighted!! Thanks again for the recipe !!!

Good day to all. I liked the bread recipe very much. I have a question: is it possible to replace tomato paste with ketchup? And what size should I put on? I only have HP for a week and I have not fully figured out the dimensions.

Good day to all. I liked the bread recipe very much. I have a question: is it possible to replace tomato paste with ketchup? And what size should I put on? I only have HP for a week and I haven't fully figured out the dimensions.

it was the very first bread that I baked, set the size to 900g. Everything worked out great. Pts. tasty ... Ketchup, for health reasons, is not very good, but in principle you can add

Thank you. I'll try to bake.

Thank you very tasty! I just did not understand where the speck came from, a little noticeable as from black pepper. Changes in the recipe for tomato paste 2 tbsp. lBaltimore, no onion added. Maybe it's the pasta? no pepper in the composition

Hello, I baked Italian with basil and onions. In basic mode, only before baking. Baked in the oven. I like the view very much, my husband will take away fishing tomorrow, I will wait for a comment! Thank you very much for the recipe, delicious, awesome!

The bread was simply amazing, however, I took kutchup, there was no pasta in the refrigerator, the crust turned out to be very soft and did not stale for several days I wonder if this is because of ketchup or because I programmed the "Italian" mode for a very long rise ???

Good day! I read the recipe and he interested me, you can decipher the amount of flour in grams, otherwise I have only everything in grams in my recipe book. Panasonic bread maker (just yesterday they gave it to me on DR)
And what size of bread should I put in the option?

Today I baked bread according to your recipe. Only did not put onions, put 1 tsp. basil and Italian herbs 1h. l. We haven't tasted it yet, but the smell of baking is something ... Beautiful, like from a brochure ... Here is a photo

I have baked this bread more than once, no mines! I proceed from the fact that 230 ml. glass-135-140 gr. wheat flour. Good luck to you! The bread is really worth it!

BEGiMOT, boldly add 450 grams of flour, and then bring the dough to "decent"
kolobok.
Your instructions should say what size to expose. Focus on 500 grams of flour.

Today I baked bread according to your recipe. Only did not put onions, put 1 tsp. basil and Italian herbs 1h. l. We haven't tasted it yet, but the smell of baking is something ... Beautiful, like from a brochure ... Here is a photo

And yesterday we tasted this bread. Very tasty, only I put in store tomato juice and 1 tbsp instead of water. l. tomato paste, the tomato turned out to be the same. Very tasty for borscht and cheese for tea. Thank you!

Hi everybody! Please, if someone baked this bread, let them throw the recipe in grams, otherwise in glasses it is so inaccurate, all glasses may be different)))

Thanks for the recipe. I liked the bread. Only I put a little herbs (basil, marjoram, origano). Next time I will increase the number.

Today I baked this recipe. In general, the bread turned out just super, when it was baked, the smell was great)))
I used flour 525 g, instead of tomato paste I used homemade tomato juice 360 ​​ml, added a mixture of greens and vegetables to the juice so that they swell a little and, accordingly, a set of Italian herbs (bought in a supermarket), 15 g of olive oil and grated 40 g of hard cheese ))) It turned out just super, although you could put 2 teaspoons of yeast (I put 1.5)
Now I will periodically bake this bread))

Made bread according to this recipe, ate it in a day

I baked this bread today, I just put dry green onions (I don't like basal) and dry dill, 3 tablespoons of tomato paste and for some reason I was afraid that if I add a lot of salt - the tomato is already salty, and I put the garlic - it turned out sweet bread and garlic interrupted the taste and smell of everything else. Next time I will put salt, but I will not, I want this bread to be salty with a speck.

I report - I baked this bread today, this time I put three tablespoons of tomato paste (Chumak), Lvov dry yeast, Dnepromlyn flour, two teaspoons of dry dill and one dry green onion - as a result, a funky, fragrant tasty bread, half of it is gone (we had dinner ). Has risen well, baked perfectly, you can tear off directly in layers. I have definitely become one of my favorites, I will bake often.

DOES NOT WORK!!!

I counted it to 400 grams of flour. And I took 140 gr of tomato paste. I baked it ... It turned out to be a cypress ... It seems like a lot of water. Reduced water by 30 grams, and reduced tomato paste to 70 grams. It turned out to be a hump ...



Either undershot, then overflight ... But the tomato paste was different ... And the onion was a crumb onion, two cubes ...

The first option is darker, the second is lighter ...

I don't even know what to change ...

Hairpin, and reduced the salt in the recipe? After all, these crumbs are very salty cubes. Maybe it "slowed down" the rise of bread?
When I baked this bread, I put only 1 tbsp. l. tomato paste, but tomato paste can also contain salt
Was the kolobok good?

Was the kolobok good?

I put it on the timer ...

Could it settle like that because of the cubes?

Hairpin, but try without dice, and without a bow. I only did it with basil and tomato paste. (ext. 52)

It is better not to overdo the spire with salt. over there the Admin wrote somewhere that it was necessary to maintain a balance with salt. Once I put more in my bread than usual and my bread rose a little, so now I know for sure. I deduced for myself the proportions of 10 grams. live yeast for 2 tsp. this is maximum.

I deduced for myself the proportions of 10 grams. live yeast for 2 tsp. this is maximum.

That is, if I take 25 grams for baking. yeast, then this is 5 tsp. salt? Or does this not apply to baking?

That is, if I take 25 grams for baking. yeast, then this is 5 tsp. salt? Or does this not apply to baking?

Of course not, Hairpin I seem to confuse you. I wrote about ordinary bread for 500g. flour. And put in a bun according to the recipe.
I just decided to put 3 tsp once. salt for 500g. flour and 10 gr.yeast and bread turned out to be low, dense and tasted like a store, and with 2 tsp. it turns out higher and more airy, respectively. And you wrote that in addition to salt you also added cubes and there was also salt, so the bread was low. I just meant it.

I added two tablespoons of tomato paste to plain white bread. Donkey immeasurably ... Looks like it was tomato paste that precipitated my bread ... I must try it on dried tomatoes ...

And I always succeed, I've baked ten times already. In general, this bread is one of the most beloved in the family, thanks to the author! I bake exactly according to the original recipe (sometimes I only reduce it proportionally by one and a half times when I want a loaf at a time), and I never even had to adjust the bun, that is, add flour or water there ... I baked this bread for parties to friends and relatives, everyone was delighted! Wonderful recipe

I didn't like the bread very much. nothing unusual.
basil is not felt. reddish color - from tomato paste.
I put 2 spoons and not 4 and that's a bit too much. it can be called tomato bread.
the loaf turned out to be large .. it is necessary to reduce it by one and a half times.

I will try further.

Today I baked this bread, it was my first, I bought the stove a couple of days ago and decided to test it, and as they say, the first pancake (that is, bread) came out lumpy, I did everything strictly according to the recipe - but it did not rise, it was so short, I took it out of the mold, let it cool, cut it, but inside it turned out to be damp - it tasted nothing, but it was not baked. Yeast used dry Saf the moment, with a period of time everything is fine with them - and what I did wrong, but I really wanted a bread

ooooooo delicious bread! I did it without milk powder and tomato paste (we can't) - everything else is according to the recipe. the taste is amazing!
added to the author's "favorites"

I did everything strictly according to the recipe

this is most likely a mistake go to the help section, read about the kolobok