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For the bread:

▢7 g active dry yeast, 1 packet (see note)

▢50 g warm water, about 110-115 degrees F

▢1 teaspoon granulated sugar , for blooming yeast

▢1 tablespoon granulated sugar , for bread dough

▢325 g bread flour

▢6 g fresh basil , minced

▢25 g Parmesan cheese , grated

▢283.5 g condensed tomato soup, 1 can

▢34 g tomato paste

▢1 tablespoon olive oil

▢1 teaspoon salt

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For the brown sugar tomato glaze:

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▢34 g tomato paste

▢1 tablespoon brown sugar

▢2 teaspoons water

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1. In a small bowl, whisk yeast, water and 1 teaspoon sugar until yeast is dissolved. Let stand 5-10 minutes until yeast is foamy.

2. In a large mixing bowl or in the bowl of a stand mixer, add 2 ½ cups of bread flour. Make a well in center; add yeast mixture, remaining 1 tablespoon sugar, basil, Parmesan cheese, tomato soup, 2 tablespoons tomato paste, olive oil and salt. Stir with a wooden spoon or dough hook on low speed until just combined. Stir the remaining flour until dough forms.

3. On a well-floured surface or in bowl of a stand mixer with dough hook on medium speed, knead dough until smooth and elastic (about 10 minutes by hand, 5 minutes in stand mixer).

4. Shape dough into a ball; place in a large, lightly greased bowl. Turn to coat. Cover bowl with plastic wrap and let rise in warm place for 1 hour or until doubled.

5. Turn dough out onto a lightly floured countertop. Fold each of the four corners into the center, then flip the dough back over, seam-side down. Using both hands to cup the dough and pull it towards you, tighten the dough into a ball.

6. Place on a lightly greased rimmed cookie sheet. Cover with a kitchen towel and let rise 45 minutes to 1 hour or until doubled.

7. Meanwhile, pre-heat the oven to 375 degrees F. Using a sharp serrated knife, slice an X into top of loaf. Brush with cold water. Bake 30 minutes.

8. While the dough cooks, make the brown sugar glaze. In a small bowl, stir remaining 2 tablespoons tomato paste, brown sugar and 2 teaspoons of water until mixture is thick but brushable.

9. Remove the loaf from the oven after 30 minutes and brush the brown sugar glaze all over top of loaf using a pastry brush, silicone brush or a silicone spatula (not ideal!).

10. Return to oven to continue baking 5 to 10 minutes or until coating is mostly dried.

11. Cool loaf on a cooling rack 20 to 30 minutes before slicing.

Notes: you could also use 1 packet of instant yeast instead. I would not heat the water and watch the proofing closely, because both steps will go faster than with active dry yeast.