Caprese Bread


Intensify each bite of your sandwich with this caprese bread!





2 loaves

Prep Time

25 minutes

Rise Time

45 minutes

Bake Time

25 to 30 minutes


  • 4-1/2 to 5 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 1-1/2 cups warm water (120° to 130°F)
  • 1 cup shredded mozzarella cheese
  • 12 fresh basil leaves
  • 12 sundried tomato halves (not oil packed- look for these in the produce section)
  • 1 teaspoon salt
  • 1 tablespoon extra virgin olive oil
  • Optional, 1/2 teaspoon poppy seed


Combine 2 cups of flour, sugar, baking powder, undissolved yeast and water in a large mixer bowl.  Mix on medium speed of mixer for 1 minute.  Cover with plastic wrap and set aside while preparing additional ingredients OR refrigerate overnight.

Roll basil leaves into cigar shape and thinly slice (chiffonade); chop sundried tomatoes.  Add to bowl of dough along with mozzarella cheese and salt, mix to combine.

Add enough remaining flour to form a soft dough.  Knead on a lightly floured surface for 6 to 8 minutes, until dough is smooth and elastic.  Cover and let rest 10 minutes. 

Cut dough in half.  Form each half into a smooth loaf.  Place in greased 8-1/2 x 4-1/2 inch loaf pan.  Brush bread with olive oil. Repeat with second loaf. Cover and let rise in a warm, draft-free place for about 45 minutes, or until loaves have doubled in size. 

Sprinkle with poppy seeds, if desired.

Bake in preheated 375°F oven for 25 to 30 minutes until done.