Sun Dried Tomato & Basil Bread

4 1/2 Tsp Active Dry Yeast (2 packets)
1/2 Cup Warm Water (105-110 Degrees)
2 Cups Lowfat 1% Cottage Cheese
2 Eggs
6 Tbsp Dry Sun Dried Tomatoes
1/4 Cup Sugar
2 Tbsp Olive Oil
4 Tsp Dry Basil
4 Tsp Kosher Salt
1/2 Tsp Baking Soda
5 Cups White Flour

~Stir yeast into warm water in a small bowl with a pinch of flour. Let stand 5 minutes until bubbly.
~Place cottage cheese, eggs, sun dried tomatoes, sugar, olive oil, basil, salt and baking soda in large bowl. Mix on low for about 30 seconds, then increase speed to med/high for 1 minute.
~ Add yeast mixture and flour. Mix on low for 30 seconds, turn to medium and mix another 2 minutes. Make sure you scrape the sides to incorporate all flour.
~Leaving dough in bowl, cover with plastic wrap and let dough rise until doubled. (About 11/2 hours)
~ Lightly spray 2 loaf pans with cooking spray. Punch dough down to deflate and transfer to prepared pans. Cover pans with plastic wrap and let dough rise until to the top of pans. (About 1 hour)
~After 45 minutes, preheat oven to 350 so it's hot when dough has risen.
~Remove wrap and place in oven. Bake for 30-35 minutes.
~Cool for about 15-20 minutes in pans, and then transfer to wire rack.
*Makes 2 loafs with 12 slices per loaf.

Number of Servings: 24

Recipe submitted by SparkPeople user MICHELLEM79.