Tomato Basil Bread

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1/4 cup minced fresh basil
1/4 cup grated Parmesan cheese
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon olive oil
1 teaspoon salt
1/8 to 1/4 teaspoon crushed red pepper flakes
2-1/4 to 2-1/2 cups bread flour

Using a large bowl, dissolve yeast in water. Stir in fresh basil, Parmesan cheese, tomato paste, sugar, oil, salt, red pepper flakes and 2 cups of 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.

Punch down the dough and then 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 the top of the loaf. Bake at 375° F for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.

Makes 1 loaf.