The recipe printed here makes one loaf. For ingredient list and directions to make two loaves, see the original recipe at King Arthur Flour.
1/4 cup warm water
2 T sugar
2 tsp yeast
1/2 cup warm milk
2 T olive oil
1 large egg
1 tsp salt
3 cups flour
2 oz. oil-packed sun-dried tomatoes
1/2 tsp granulated garlic
1 cup shredded Italian blend cheese
1/3 cup chopped fresh basil
Put the water sugar, yeast, milk, olive oil, eggs, and salt into the bowl of a stand mixer fitted with a paddle attachment. With mixer on low, add flour and mix until combined. Change to a dough hook when necessary and knead on low until the dough is soft and smooth, about 8 minutes.
Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 45 minutes.
Drain the sun-dried tomatoes and lay them on a paper towel to absorb excess oil. Using a kitchen shears, finely chop the tomatoes.
Line a baking sheet with parchment. Deflate dough and roll into a 22" x 9" rectangle. Sprinkle on the garlic, cheese, basil, and tomatoes.
Starting with the long edge, roll the dough into a log. Pinch edges to seal.
Place the log seam-side down on a baking sheet. Using kitchen shears, and starting 1/2" from one end, cut the log lengthwise down the middle, ,about 1" deep to within 1/2" of the other end.
Keeping the cut side up form an "S" shape. Tuck both ends under the center of the "S" to form a figure 8. Pinch the ends together to seal. Cover and let rise in a warm place until doubled, 45 to 60 minutes.
Preheat oven to 350. Bake the loaf for 35 to 40 minutes. Tent the loaf with foil after 15 to 20 minutes to prevent over-browning.
Remove from oven and let cool completely on a rack.