• Mix the flours, yeast, sugar and tomato puree, together with salt.
• Add ⅓ cup of  warm water and knead the dough add more water as need to a get a  soft pliable dough.
• Knead well for 5 to 7 minutes to make it into soft pliable dough.
• Transfer the dough to a well-oiled bowl. Turn the dough over so that the bottom is also coated.
• Keep it covered in a warm place till the dough doubles or for an hour.
• Now punch down the dough a little and add the sun-dried tomatoes, basil and knead again.
• Apply some olive oil and knead the dough.
• Dust the surface with some flour.  Roll into a rectangle approximately ¼” in thickness and then shape it into a loaf by rolling it from the long side.
• Transfer to a greased loaf pan tray and cover it loosely and let it rise again for 30-40 minutes.
• Towards the end of 30 minutes, preheat the oven to 180°C or 356°F
• Brush the top with egg wash or milk. Use vegan milk if you wish.
• Bake in the oven at 180°C /356°F for 20 minutes or till done.
• Let it cool and slice it.

Ways to serve Tomato Basil Bread Recipe

• My family enjoyed it with Garlic Cheese Dip.
• I preferred it plain with tea.
• Serve the bread with soup. I will love somewith my tomatoes soup.
• How about some well toasted bread slices slathered with some pistou.