Tomato Bread with Fresh Basil

subheading: Bread:

8 slices sun-dried tomatoes

2 c tomato juice

2 tbs (sun-dried) tomato paste

2 tbs brown sugar

3 tbs olive oil

1 tbs yeast

4¼ to 5¼ c flour

¼ c chopped basil leaves

2 tsp salt

cornmeal for dusting

subheading: Glaze:

1 egg

1 tbsp water

Place sun-dried tomatoes in a small bowl and cover with hot water. Let stand 15 minutes.

Heat tomato juice, tomato paste, brown sugar and oil in a small pan to about 120°F

Drain and coarsely chop sun-dried tomatoes

Combine yeast, 2 c flour, basil and salt. Add sun-dried tomatoes and juice mixture and mix until smooth.

Add remaining flour ½ at a time until a thick, shaggy dough forms which clears the side of the bowl.

Knead until smooth.

Cover and rise until doubled (1½ to 2 hours).

Pre-heat to 375°F

Turn the dough out. Divide into 6 equal portions. Roll each into 12" ropes.

Make 2 loaves by braiding 3 ropes together and place into two greased 9x5" loaf pans heavily dusted with cornmeal. Rise for 45 minutes.

Brush tops with the egg glaze. Bake 35 to 40 minutes

From Bread for All Seasons

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