Sun-Dried Tomato and Basil Bread

Makes two loaves, 9x5x3 inches, 1½ pounds each

cooking spray 4 ½ teaspoons active dry yeast ½ cup warm (105-110°F) water 2 cups lowfat cottage cheese 2 large eggs 6 tablespoons minced sun-dried tomatoes (dry, not oil-packed) ¼ cup granulated sugar 2 tablespoons extra virgin olive oil 4 teaspoons dry basil 4 teaspoons kosher salt ½ teaspoon baking soda 5 cups unbleached, all-purpose flour

Stir yeast into warm water in a small bowl with a pinch of the flour; let stand 5 minutes until bubbly. Place cottage cheese, eggs, sun-dried tomatoes, sugar, olive oil, basil, salt, and baking soda in Cuisinart mixing bowl. Insert the flat mixing paddle. Turn to speed 2 and mix for 30 seconds, then increase to speed 5 and mix for 1 minute; scrape mixing bowl. Add yeast mixture and fl our. Turn to speed 1 and mix for 30 seconds, then increase to speed 3 and mix for 2 minutes. Scrape bowl and paddle. Leaving dough in mixing bowl, lower mixer arm. Cover with plastic wrap and let dough rise until doubled, about 1 to 1½ hours. Lightly coat two 9" x 5" x 3" loaf pans with cooking spray. Turn to speed 1 and stir dough to deflate, 30 seconds. Transfer dough to prepared pan and spread evenly, smoothing over the top. Cover with plastic wrap and let rise until the dough reaches the top of the pans, about 1 hour. Fifteen minutes before baking, preheat oven to 350°F. Remove plastic wrap and place bread in oven. Bake for 30 to 35 minutes, until bread is browned and sounds hollow when tapped. Transfer to a wire rack to cool. For best slices, allow loaves to cool before slicing.