Weigh out 50/50 bread into mixing bowl.
Measure out 670ml of tepid water and add to mixing bowl, mix for 1 minute on slow speed.
Mix for a further 6 minutes on medium speed.
Leave to rest for 10 minutes.
While bread is resting chop up the sun-dried tomatoes, cheese and basil and set aside in separate containers.
Portion out the dough into 100g pieces and kneed into shape required, e.g. A plait or swirl.
Once desired shape has been made place onto a lined baking tray and cover with a dry towel in a dry place to prove for 40 minutes.
After bread has proved before putting in the oven spray the bread lightly with water and add the basil, cheese and tomato to each portion.
Bake in the oven at 200oC for 30 minutes
Leave to cool down on a wire cooling rack.
Cooking times and temperatures may vary depending on type of oven used.