Soft Tomato Basil Cheese Bread

Instructions

1. combine the warm water and milk (about 40 degrees) in a bowl, stir in the yeast and sugar, and let stand for about 7 minutes.
2. Stir with a spatula, then add the flour and salt, mix with a spatula, cover with plastic wrap and let rise for 15 minutes.
3. Chop the basil and chop the sun-dried tomatoes.
4. Form the dough into a ball with your hands, add the butter, and knead for 12 to 15 minutes.
5. Add the chopped basil and sun-dried tomatoes, mix well with the dough, and cover with plastic wrap to ferment for about an hour.
   (until the dough has more than doubled in size).
6. Take the dough out, remove the gas, and divide the dough into 8 pieces.
7. Shape into balls, cover with plastic wrap, and let rise for about 15 minutes.
8. Grease the casting pan evenly with room temperature butter and mix the butter and chopped basil.
9. De-gas the dough, flatten it, and roll it in the mozzarella cheese.
10. Place in a cast iron pan, cover with plastic wrap, and let rise for about 40 minutes.
11. Mix the egg and milk and brush evenly over the dough and bake in a 175 degree oven for about 15 minutes.
12. Once baked, spread the top of the bread with a mixture of butter and chopped basil.