Combine the flour, instant yeast, salt, egg, milk, water, and olive oil in the bowl of your stand mixer and mix using the dough hook attachment for 4-5 minutes, or until the dough is very smooth and soft. You can also mix this and knead by hand. Scrape down the sides of the bowl with a silicone spatula as needed; the dough will be slightly tacky.

Place the dough in a lightly oiled bowl, cover, and let it rise for 45 to 60 minutes, or until it's doubled in size.

While the dough is rising, drain the oil from the sun dried tomatoes and pat them dry (or roast your own). Cut the tomatoes into small bits.

Line a baking sheet with your Silpain® liner. (Pro Tip - a perforated baking sheet like a pizza pan can give even crispier crust results!). Push down the risen dough. Flatten and pat it out into a 22" x 8 1/2" rectangle. Spread with the cheese, tomatoes, garlic, and basil.

Starting with one long edge, roll the dough into a log the long way. Pinch the edges to seal. Place the dough seam-side down on the Silpain® liner.

Using kitchen shears, start 1/2" from one end and cut the log lengthwise down the center about 1" deep, to within 1/2" of the other end. Form the log into an "S" shape. Tuck both ends under the center of the "S" to form a "figure 8". Pinch the ends together to seal.

Cover and let the bread rise a 2nd time until it has doubled in size. (About 45 mins). Preheat the oven to 350°F.

Uncover and bake for 35-40 mins. Check the bread after 20 minutes and if it looks like it’s getting too dark tent it with foil for the remaining bake time.

You can cool the finished loaf on a wire rack. It’s amazing served warm and makes the BEST buttery toast.