(1 loaf)Scald milk. Cool to 125 F.
1/2 cup skim milk
In bowl of electric mixer with dough hook in place, mix flour and yeast.
1 cup whole wheat flour
2 teaspoon instant dry yeast
Slowly add milk and water. Beat 2 minutes at medium speed.
3 tablespoon water (125F degrees)
Add 1/2 cup flour, salt, egg and oil. Beat at low speed 2 minutes.
1/2 cup whole wheat flour
1/2 teaspoon salt
1 egg (soaked in warm water)
3 tablespoon olive oil
Gradually add remaining flour, kneading at low speed until dough leaves sides of bowl, about 8 minutes.
1 1/2 cup all purpose flour
Place dough in bowl greased with olive oil spray. Turn to coat. Cover and let rise at room temperature for 45 minutes.
Meanwhile, pour boiling water over tomatoes and let sit for 10 minutes.
1/2 cup snipped sun dried tomatoes
Drain tomatoes. Place tomatoes on a clean dish cloth. Roll and squeeze out moisture.
Punch dough down. On floured surface, pat dough to a 20 X 8 inch rectangle. Cover dough with tomatoes, cheese, garlic and basil to within about 1/2 inch from edges. Roll dough. Pinch edges. Place seam side down on a parchment lined baking dish.
3/4 cup shredded cheese (I used Asiago, Parmigiana and Aged Cheddar)
1 tablespoon garlic, minced
3 tablespoon fresh basil, snipped
With kitchen sheers, cut down the center of the dough lengthwise to within 1/2 edge from edges. Shape dough into an S shape; place edges together under center, arranging dough into a figure 8. Cover and let rest 45 minutes.
Bake in 350 F. oven for 35 minutes. Turn oven to broil to brown the top.
Cool on wire rack.