LET ME GO ON, LIKE A TOMATO IN THE SUN:

Basil Sun-Dried Tomato Bread (Linda Bladholm's Fork on the Road, 9/18/08, Miami Herald)

• 1 ( ¼-ounce) package active dry yeast

• ¼ teaspoon sugar

• ¾ cup milk

• 1 cup grated jack cheese

• 1 tablespoon salt

• 2 tablespoons extra-virgin olive oil

• ½ cup drained, oil-packed sun-dried tomatoes, chopped fine

• 1 tablespoon diced canned green chiles

• 2 teaspoons minced garlic

• 4 cups packed fresh basil leaves, chopped

• 2 large eggs, beaten lightly

• 3 ½ to 4 cups all-purpose flour

In a large bowl, proof the yeast in ¼ cup lukewarm water with the sugar for 15 minutes, or until foamy. Stir in the milk, cheese, salt, oil, sun-dried tomatoes, chile, garlic, basil, eggs and enough flour to make soft but not sticky dough.

Knead the dough on a floured surface for 8 to 10 minutes, or until it is smooth and elastic and forms into a ball. Transfer the ball to a lightly buttered bowl, turning to coat in the butter, and let rise, covered in plastic wrap, in a warm place for 2 ½ to 3 hours, or until it is doubles in bulk.

Butter a 9-by-5-inch loaf pan. Punch down the dough and form into a loaf, tucking the seam under. Transfer the pan, turning dough to coat it in butter, and let rise, seam side down, covered loosely with a clean kitchen towel, in a warm place for one hour, or until doubled in bulk. Heat oven to 350 degrees.

Bake the loaf in the middle of the oven for 50 minutes to 1 hour, or until it sounds hollow when tapped. Remove the bread from the pan and let it cool on a rack.