Tomato and Basil Loaf


15ml copped fresh Basil

For the glaze

  • 1 Egg Yoke
  • 1 tbsp water


  1. Heat the oil then fry the chopped onion for 3-4 mins.
  2. Add the tomatoes and cook for 2-3 mins.
  3. Drain the liquid, by pressing with a spoon against a sieve.
  4. Add water to the drained liquid to make it up to 280ml
  5. Add this, and all other ingredients as normal into the bread pan, and use the "Dough" setting.
  6. Knock back on a floured surface.
  7. Knead in the tomato mixture (more flour will be required)
  8. Flatten the dough and shape it into a 20cm long rectangle
  9. Oil a loaf tin
  10. Shape the dough into an "S" shape inside the loaf tin.
  11. Cover and leave in a warm place for 30-45 mins
  12. Preheat the oven to 200°C
  13. Combine the egg yoke and 1 tbsp water, and brush on the loaf to form a glaze
  14. Bake for 35-40 mins, or until dark golden brown.


Looks great, especially as our tin was too small for the size of the loaf! After rising, it looked like a mushroom cloud!

Kneading in the tomato mixture is really messy, and used a LOT of extra flour.

On our first attempt, we took the loaf out too soon, and it was slightly doughy in the middle.