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1
In work bowl fitted with metal blade, process sun-dried tomatoes and basil until smooth, about 2 minutes.
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2
Transfer to a bowl.
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3
In a small saucepan over medium heat, bring milk and butter to a simmer until an instant-read thermometer registers approximately 120 to 130F (50 to 55C), about 3 minutes.
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4
Do not let boil.
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5
Meanwhile, in clean work bowl fitted with metal dough blade, add 2 cups (500 mL) of the flour, yeast, sugar and salt and process until well combined, about 15 seconds.
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6
With the motor running, slowly pour hot milk mixture through the feed tube into the work bowl.
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7
Add egg and process until incorporated, about 20 seconds.
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8
With the motor continuing to run, add sun-dried tomato mixture until incorporated.
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9
With the motor running, spoon additional flour through the feed tube, 1/4 cup (50 mL) at a time, until dough pulls away from sides and begins to gather and a soft, not sticky, dough forms, about 90 seconds.
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10
Remove dough from work bowl and place on a floured surface.
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11
Knead until dough is smooth and elastic, 3 to 5 minutes.
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12
Shape into a ball.
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13
Transfer to a large oiled bowl and turn to coat all over.
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14
Cover loosely with plastic wrap.
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15
Let dough rise in a warm, draft-free place until doublein volume, about 45 to 90 minutes, depending on humidity and heat factors.
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16
Preheat the oven to 350F (180C).
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17
Punch down dough and form into two round loaves.
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18
Place on prepared baking sheet, at least 2 inches (5 cm) apart.
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19
Cover with a towel and let rest in a warm, draft-free place until they rise slightly, 20 to 30 minutes.
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20
Bake in preheated ovenuntil light brown, 30 to 40 minutes.
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21
Let cool on wire rack.
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22
Variation: If fresh basil is unavailable or too expensive, use Italian parsley instead.
