BASIL and SUN-DRIED TOMATO BREAD

Several years ago, we began drying our own tomatoes-now a staple in our kitchen.

2 tablespoons seasoned oil from tomatoes
8 medium shallots, minced
4 large garlic cloves, minced
4 1/2 ounces sun-dried tomatoes, snipped into small pieces
1 1/2 teaspoons salt
1 1/2 cups V8 vegetable juice or tomato juice
3 tablespoons minced fresh basil {or 1 tablespoon dried}
1 tablespoon yeast
1 teaspoon sugar
1/2 cup warm water
2 cups whole wheat flour
2 1/2-3 cups white flour

Heat the seasoned oil in a medium-sized skillet.
Add the shallots, garlic, and sun-dried tomatoes, and cook until softened. Transfer to a large mixing bowl and add the salt, V8, and basil. Set aside to cool.
Dissolve the yeast and sugar in the warm water and set aside 5-10 minutes.
Add the whole wheat flour and dissolved yeast to the mixing bowl and stir to combine. Gradually add the white flour until you have a firm dough. Turn onto a floured board and knead until smooth and elastic. Add flour as needed to prevent the dough from sticking. Place in a greased bowl, turning the dough to coat it with oil. Cover and set in a warm place to rise until doubled in bulk, about 1 to 1 1/2 hours.
Punch down dough and divide into 1 1/4-pound loaves. Knead briefly to shape and place in greased 4' x 6" loaf pans. Let rise until doubled in bulk.
Bake in a preheated 375 degree oven about 30-35 minutes. Remove from pans, place on cooling rack, and let rest 10 minutes before cutting.