Sun-Dried Tomato and Basil Bread

Makes one loaf, 9x5x3 inches, about 1½ pounds

cooking spray 2¼ teaspoons active dry yeast ¼ cup warm (105-110°F) water 1 cup lowfat cottage cheese 1 large egg 3 tablespoons minced sun-dried tomatoes, (dry, not oil-packed) 2 tablespoons granulated sugar 1 tablespoon extra virgin olive oil 2 teaspoons dry basil 2 teaspoons kosher salt ¼ teaspoon baking soda 2½ cups unbleached all-purpose flour

Stir yeast and a pinch of the flour into warm water in a 1-cup liquid measure; let stand 5 minutes until bubbly. Place cottage cheese, egg, 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 flour. 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 a 9" x 5" x 3" loaf pan 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 pan, 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 bread to cool before slicing.