Tomato Basil Bread

• 1 pkg. active dry yeast (or 2 1/4 t. yeast)
• 3/4 c. warm water
• 1/4 c. minced fresh basil (or 2 t. dried basil, oregano, or Italian seasoning)
• 1/4 c. grated Parmesan cheese
• 2 T. tomato paste
• 1 T. sugar
• 1 T. olive oil
• 1 t. salt
• 1/8 - 1/4 t. crushed red pepper flakes
• 2 1/4 - 2 1/2 c. flour (I use half whole wheat flour, half white flour)

1. In a mixing bowl, dissolve yeast in water. Stir in basil, Parmesan cheese, tomato paste, sugar, oil, salt, pepper flakes and 2 c. flour. Stir in enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

2. Punch dough down; knead for 1 minute. Shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 1 hour. With a sharp knife, cut a large X in top of loaf. Bake at 375 degrees for 35-40 minutes or until golden brown. (I would recommend you start checking after 25 minutes. My bread always seems to be done by 30 minutes.) Remove from pan to a wire rack to cool.

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