Roasted Garlic, Tomato, and Parmesan Braided Bread

Basic bread dough:

1 envelope of yeast (1/4-ounce)

1 tablespoon olive oil

1 tablespoon sugar

1 cup warm water (120 to 130° F)

1 tablespoon salt

3 cups flour, plus additional for dusting board

Cornmeal and olive oil to prepare baking pan

Amendments:

Roasted Garlic and Thyme:

3 to 4 cloves garlic, roasted, chopped

2 tablespoons thyme, chopped

Sundried Tomato and Rosemary:

1/2 cup sundried tomatoes, chopped

2 tablespoons chopped fresh rosemary

Basil, Black Pepper and Parmesan Cheese:

1/2 cup basil, chopped

2 tablespoons cracked black pepper

1/2 cup Parmigiano-Reggiano Cheese

Combine the yeast, oil, and sugar together in the mixing bowl of an electric mixer.  Whisk the warm water into the yeast mixture to dissolve.  Add the flour and salt.  Using a dough hook on low speed, mix the ingredients until moistened.  Change the speed to medium and mix until the dough forms a ball and starts to climb the dough hook.

Divide the dough into thirds, and knead each group of amendment ingredients into one ball.

Turn the dough into greased bowls and cover.  Let rise for about an hour or until double in size. Turn the dough balls out onto a floured surface and punch down. Shape the dough back into balls. Roll each ball into an evenly thick rope, about 2 inches wide.

To braid the bread, line up the three ropes, 1-inch apart, on a greased baking sheet dusted with cornmeal. Starting in the middle, braid by bringing the left rope underneath the center rope and laying it down. Then bring the right rope under the new center rope and lay it down. Repeat until the bread is fully braided. Tuck the ends underneath to seal the braid. Let the braid rise in a warm, draft-free place until double in size, about 20 minutes. Sprinkle with flour and bake for 25 to 30 minutes at 350°F or until golden brown. Remove from the oven, brush the braid with olive oil, and slice.

 Makes 1 large loaf.

From Emerils.com, with changes