Basil Parmesan Bread

• 1 package (1/4 ounce) active dry yeast
• 1-1/2 cups warm water (110u0b0 to 115u0b0)
• 1/2 cup warm 2% milk (110u0b0 to 115u0b0)
• 3 tablespoons sugar
• 3 tablespoons olive oil
• 2 teaspoons salt
• 5 to 6 cups bread flour
• 1 cup shredded Parmesan cheese
• 1/4 cup chopped oil-packed sun-dried tomatoes
• 3 teaspoons dried basil
• 1 teaspoon hot pepper sauce

1. In a large bowl, dissolve yeast in warm water. Add milk, sugar, oil, salt and 4 cups flour. Beat on medium speed until smooth. Stir in cheese, tomatoes, basil, pepper sauce and enough remaining flour to form a soft dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch down dough. Divide in half and shape into loaves. Place in two greased 9x5-in. loaf pans. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375u0b0.
4. Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool.

active dry yeast, water, milk, sugar, olive oil, salt, bread flour, parmesan cheese, chopped oil, basil, hot pepper

Taken from www.tasteofhome.com/recipes/basil-parmesan-bread/ (may not work)