Ingredients
1 package (1/4 ounce) active dry yeast3/4 cup warm water (110° to 115°)1/4 cup minced fresh basil1/4 cup grated Parmesan cheese2 tablespoons tomato paste1 tablespoon sugar1 tablespoon olive oil1 teaspoon salt1/8 to 1/4 teaspoon crushed red pepper flakes2-1/4 to 2-1/2 cups bread flour
Preparation
In a large bowl, dissolve yeast in water. Stir in basil, Parmesan cheese, tomato paste, sugar, oil, salt, pepper flakes and 2 cups flour. Stir in enough remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; knead for 1 minute. Shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 1 hour.
With a sharp knife, cut a large “X” in top of loaf. Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.
