Tomato, Basil, and Garlic-Filled Pane Bianco

1 . Stage

In a small bowl, add warm water, sugar, and yeast. Stir and let sit 10 minutes. In the bowl of a stand mixer, add milk, oil, yeast mixture, eggs, and salt. Mix until well combined, about 2 minutes.

2 . Stage

Stir in enough of the flour to make a soft dough. Knead on a lightly floured surface or with a dough hook 6 to 8 minutes, or until smooth and elastic. Place dough in a greased bowl, turn to grease top. Cover, let rise in a warm place until double, about 45 minutes.

3 . Stage

Meanwhile, thoroughly drain sun dried tomatoes; lay on paper towel to absorb moisture. Using kitchen shears, finely chop tomatoes. Line two large baking sheets with parchment paper.

4 . Stage

Punch down dough, divide in half. Roll one piece into a 22 x 8 1/2-inch rectangle. Sprinkle on half of the garlic, cheese, basil, and tomatoes. Starting with 22-inch side, roll up (jelly-roll fashion) tightly. Pinch edges to seal.

5 . Stage

Place roll seam-side-down on baking sheet. With scissors, cut lengthwise down center of roll, about 1 inch deep to within 1/2 inch of the ends. Keeping cut-side up, form an "S" shape. Tuck both ends under center of "S" to form a figure eight; pinch ends to seal.

6 . Stage

Cover; let rise in a warm place until double, 45 to 60 minutes. Repeat with the remaining dough.

7 . Stage

Bake the first loaf in a preheated 350-degree F oven 35 to 40 minutes. Tent loaf with foil after 15 to 20 minutes to prevent overbrowning. Bake remaining loaf.

8 . Stage

Remove from pan; cool on wire rack.