Kitchen notes · a little help before you start
Tomato Basil No Knead Bread
Tomato Basil No Knead Bread brings together sun-dried tomatoes, instant yeast, and dried basil. The rising or proving step is part of making this recipe. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 105 min
- Cook
- 50 min
- Total
- 155 min
- Original yield
- Serves 4
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American
- Cooking method
- Baked & roasted
- Preparation & total time
- Prep: over 30 minutes · Total: over 60 minutes
- Budget (estimated)
- Low cost
- Dietary characteristics
- Vegetarian
- Dish type
- Breads
A few quick notes
1. Leave time for the dough
The rising or proving step is part of making this recipe. Read it before starting, and follow the dough checks in the method as well as any stated timing.
2. Mix the thickener as directed
The thickening step has its own little bit of preparation. Follow the mixing step before adding it, then use the consistency check in the method as you finish.
3. Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
Get to know the ingredients
Sun-dried tomatoes
Look at how this ingredient comes into the method: Chop the sun dried tomatoes into smaller pieces.
Instant yeast
Look at how this ingredient comes into the method: In a large bowl, combine the flour, yeast, salt, dried basil, and chopped tomatoes.
Dried basil
Look at how this ingredient comes into the method: In a large bowl, combine the flour, yeast, salt, dried basil, and chopped tomatoes.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Tomato Basil No Knead Bread
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Once baked, carefully remove the hot Dutch oven from the oven, lift the bread out using the parchment, and allow it to cool before slicing and serving. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Leave room for the cooling step
The cooling step comes before another part of the finish. Set the food aside as the method directs and keep that pause in mind before cutting, coating or putting the final parts together.
Have the sauce liquid measured
Measure the liquid before starting this sauce step. That makes it easier to follow the stirring or whisking sequence while the flour mixture is in the pan.
A few questions you might have
What should I get ready before starting?
Set out the dutch oven and oven. Read the first preparation step before you get going: Chop the sun dried tomatoes into smaller pieces.
Which little step is worth remembering?
The rising or proving step is part of making this recipe. Read it before starting, and follow the dough checks in the method as well as any stated timing.
What happens at the end?
Keep this part of the method in view: Once baked, carefully remove the hot Dutch oven from the oven, lift the bread out using the parchment, and allow it to cool before slicing and serving.
Is there another preparation step to plan for?
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Budget Bytes. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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