Why You’ll Love This Recipe

I enjoy that this bread uses tomato-basil spaghetti sauce as the liquid base, which saves me time while still packing in flavor. The dough is easy to work with, and I love how the aroma of tomatoes, basil, and cheese fills the kitchen as it bakes. It makes one hearty loaf, perfect for toasting, slicing, or enjoying fresh from the oven.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups tomato-basil flavored spaghetti sauce
2 tablespoons grated Parmesan cheese
3 to 4 cups bread flour
1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast

Directions

Warm the spaghetti sauce to 120–130°F.
In a mixing bowl, whisk together 3 cups flour, yeast, and Parmesan cheese. Stir in the warm sauce, then add more flour as needed until a soft dough forms.
Turn the dough out onto a floured surface and knead for 5–7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise until doubled in size.
Punch down the dough and roll or pat into a 14×7-inch rectangle. Starting with the shorter side, roll tightly, pressing as you go. Pinch edges and taper the ends to seal.
Transfer to a greased 9×5-inch loaf pan. Cover and let rise until an indentation remains when touched.
Preheat oven to 375°F.
Bake for 25–30 minutes, until the internal temperature reaches 190°F.
Remove from the pan, cool on a wire rack, then slice and serve.

Servings and Timing

This recipe makes 1 (9×5-inch) loaf. Prep and rise time is about 1 hour 30 minutes, bake time is 25–30 minutes, for a total of roughly 2 hours.

Variations

Sometimes I add a teaspoon of garlic powder to the flour for extra flavor. I also like to sprinkle mozzarella on top of the loaf before baking for a cheesy crust. If I want more texture, I stir in some chopped sun-dried tomatoes or sliced olives into the dough.

Storage/Reheating

I keep the bread wrapped in plastic or foil at room temperature for up to 3 days. For longer storage, I freeze it sliced and wrapped tightly for up to 2 months. To reheat, I toast individual slices or warm the whole loaf in the oven at 325°F for about 10 minutes.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, I can, but I notice bread flour gives better structure and chew.

Can I make this in a bread machine?

Yes, I add the ingredients in the order recommended by my machine and use the basic loaf cycle.

What kind of spaghetti sauce works best?

I use a smooth tomato-basil sauce, but chunky sauce works too—it just changes the texture slightly.

Can I add more cheese to the dough?

Yes, I sometimes mix in shredded mozzarella or extra Parmesan for a cheesier loaf.

How do I know when the bread is done?

I check for an internal temperature of 190°F or tap the bottom to see if it sounds hollow.

Can I use instant yeast instead of active dry yeast?

Yes, I just mix it directly with the flour without proofing.

What can I serve with this bread?

I like it with pasta, soups, or sliced for sandwiches.

Can I make rolls instead of a loaf?

Yes, I shape the dough into rolls and bake for 15–18 minutes instead of 25–30.

Can I freeze the dough before baking?

Yes, I freeze it after shaping, then thaw and let rise before baking.

How do I keep the crust soft?

I brush the loaf with melted butter right after baking for a softer finish.

Conclusion

I love how this easy tomato basil bread comes together with just a few pantry staples and delivers such bold flavor. The combination of tomato, basil, and Parmesan makes it stand out from classic white bread, and it’s versatile enough for any meal. For me, it’s the kind of loaf I can serve warm with dinner or save for sandwiches the next day.