1 envelope active dry yeast (2 1/4 teaspoons)
2 tablespoons sugar
1 cup warm water (110°F)
1 cup coarsely chopped fresh basil
OR
2 tablespoons dried basil
2 tablespoons olive oil
2 1/2-3 cups flour
3/4 teaspoon salt
1/2 cup chopped sun-dried tomatoes
2 tablespoons melted butter

In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand 5-10 minutes till creamy. If using fresh basil, place leaves and olive oil in a blender or food processor and puree till smooth. Stir in salt. Add flour gradually to make a loose dough and stir in tomatoes and basil mixture and beat together till well combined. Cover bowl with a damp cloth and let rise in a warm place 30 minutes till double. Heat oven to 375°F. Lightly grease a 2 quart casserole dish or 9x5 inch loaf pan. Gently remix the batter with about 20 strokes of a wooden spoon and pour into prepared pan. Let rise 30 minutes till doubled. Bake 40-45 minutes till the bottom of the loaf sounds hollow when tapped. Remove loaf from pan, place on rack to cool and brush with melted butter while cooling.