There’s something undeniably comforting about walking into a Panera Bread.  The aroma of fresh coffee, the sight of pastries, and that unmistakable, hearty smell of their artisan loaves.  For many of us, their Tomato Basil Bread holds a special place in our hearts (and stomachs).  Its moist crumb, tangy-sweet sun-dried tomato pieces, and fragrant basil make it the perfect companion for a bowl of soup or simply slathered with soft butter.

But what if you could recreate that magic in your own kitchen? What if you could fill your home with that exact same heavenly scent and enjoy a warm slice straight from the oven?

Good news: you absolutely can. And I’ve discovered a brilliant shortcut that makes it easier and more flavorful than ever: using Delano Sun Dried Tomato Basil and Cheese Pesto.  This jarred gem is the secret weapon that packs a powerful punch of concentrated flavor, mirroring the deep, savory notes of the original Panera loaf.  You can use any brand, I just really like the flavor it adds to the bread.

This copycat recipe is simple, rewarding, and delivers a beautifully risen, incredibly delicious loaf that will have your family thinking you trained as a professional baker!

Why This Copycat Recipe Works

• The Flavor Powerhouse: The Delano pesto is key.  It’s not just oil and herbs; it’s a complex blend of sun-dried tomatoes, basil, cheese, and garlic, which infuses the entire dough with authentic, robust flavor without any chopping or measuring individual spices.
• Surprisingly Simple: While the bread looks artisanal, the process is straightforward, even for beginner bakers.  It’s a simple straight-dough method that’s hard to mess up.
• The Perfect Texture: This recipe yields a loaf with a soft, tender interior and a golden-brown crust—exactly what you’d expect from a bakery.

Gather Your Ingredients

Ingredients for dough: Yields: 1 beautiful and delicious loaf

• 1 cup (237 ml) warm water (about 110°F, warm to the touch but not hot)
• 2 tablespoons (42 grams) honey
• 2 ¼ teaspoons (7 grams) active dry yeast
• 3 cups (375 grams) bread flour (add more flour if needed, 1 tablespoon at a time-up to 3 tablespoons)
• 1 teaspoon kosher salt
• 3 tablespoons (45 grams) Delano Sun Dried Tomato Basil and Cheese Pesto
• 2 tablespoons (27 grams) olive oil (plus a little extra for greasing the bowl)
• 2-3 tablespoons (38 grams) of additional chopped sun-dried tomatoes (if you want more chunks!).  Optional, for extra goodness, but highly recommended!

Ingredients for glaze:

• 2 tablespoons unsalted butter, melted
• 1 tablespoon extra virgin olive oil
• 1 teaspoon brown sugar (packed)
• ½ teaspoon granulated sugar
• ½ teaspoon honey
• ⅛ teaspoon kosher salt (a generous pinch)
• ¼ teaspoon ground cinnamon (just a whisper – it’s there for warmth, not spice!)

1. In a small, heatproof bowl, combine the freshly melted butter and the olive oil.  Give them a quick swirl to start the blend.
2. Add the packed brown sugar, granulated sugar, golden honey, kosher salt, and ground cinnamon to the butter and oil mixture.
3. Grab a small whisk and stir the mixture vigorously for about 30 seconds.  You want the sugars and salt to fully dissolve, creating a smooth, slightly emulsified, and beautifully golden liquid.  It should look like liquid sunshine!
4. Immediately before placing your beautifully formed (but unbaked) copycat tomato basil bread into the preheated oven, use a pastry brush to generously coat the entire top and visible sides of your loaf with the “Sun-Kissed Crust” Glaze.  Don’t be shy – aim for an even, glistening layer.

Step-by-Step Instructions:

1. In the bowl of a stand mixer or a large mixing bowl, combine the warm water and honey.  Sprinkle the yeast on top, give it a gentle stir, and let it sit for 5-7 minutes.  It should become very bubbly on top—this is how you know your yeast is active and ready to go!
2. To the yeast mixture, add the flour, salt, tomato pesto, and olive oil.  If you’re using the optional extra sun-dried tomatoes, add them now.  Using a dough whisk or a wooden spoon, mix dough just until it comes together.
3. Using the dough hook attachment on your mixer, mix on medium speed for 6-8 minutes.  The dough should pull away from the sides of the bowl and become smooth and slightly elastic.  If mixing by hand, turn out onto a floured surface and knead for 8-10 minutes.  You should be able to do the window pane test. (see Note)
4. Lightly oil a large bowl.  Place your smooth dough ball into the bowl, turning it once to coat it lightly in oil. Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm, draft-free spot.  Let it rise for 1 to 1.5 hours, or until it has doubled in size.
5. Once risen, punch the dough down to release the air.  Turn it out onto a lightly floured surface.  Roughly shape into a 12″ x 5″ rectangle.  Roll it into a standard loaf shape (like a log) that will fit into a greased 9×5 inch loaf pan.  I like to use melted butter, but baking spray works too.
6. Place the shaped dough into your greased loaf pan.  Cover it again with the towel and let it rise for a second time for about 45-60 minutes, until it has risen just above the rim of the pan.  Meanwhile, preheat your oven to 350°F (176°C) and make the glaze topping.
7. Once the dough has risen, brush it gerously with the glaze, and place the loaf pan in the preheated oven and bake for 30-35 minutes.  The bread is done when the top is deep golden brown and the loaf sounds hollow when you tap the top.
8. Remove the bread from the oven and immediately turn it out of the pan onto a wire cooling rack.  Let it cool for at least 2 hours before slicing.  If you slice it while it’s too hot, the interior can become gummy.

Note – The Windowpane Test:  Pinch a small dough sample and stretch it delicately.  The goal is a see through dough—so translucent that light passes through without tearing (see photo↓).  If your ‘windowpane’ holds, the gluten architecture is sound, and the kneading stage is complete.

Serving Suggestions & How to Store It

This bread is a superstar. Here’s how to enjoy it:

• The Classic: Thick, warm slices with a smear of high-quality butter.
• The Ultimate Sandwich: It makes a phenomenal grilled cheese, turkey club, or Mediterranean sandwich (see photos↓).
• Soup’s Best Friend: Dunk it into a creamy tomato soup or a hearty minestrone.
• French Toast Twist: Use slightly stale slices for a savory-sweet Italian-inspired French toast.

Store any leftovers (if there are any!) in a paper bag at room temperature for 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Simply thaw at room temperature or warm slices directly in the toaster.

There you have it! No more need to run to the bakery. With one jar of delicious pesto and a little bit of love, you can create a bakery-worthy masterpiece right on your countertop. Happy baking!

Tell me in the comments: what’s your favorite bread to get from Panera?