Sun Dried Tomato and Basil Loaf

Baking some how I stopped baking after I came bake to India. When I was in Abudhabi I used to bake every week,but after I came back I don't know what happened to me. Specially breads I really stopped baking breads. When valli announced this theme the yeast every month I wanted to pic but every time I used to postpone it. This month I choose this theme the yeast, theme for my third week recipes and I choose Veena's Sun dried tomato and basil loaf. This loaf taste too good with basil flavor. Thank you so much for the recipe Veena we enjoyed it with Broccoli soup and red bell pepper dip...
Let's check the recipe..  
INGREDIENTS:---
All purpose flour  ---  1 cup (125 gms)
Whole wheat flour   --- 1 cup (125 gms)
Active dry yeast  ----  1 and half tea sp
Sugar   ---  1 tea sp
Salt   ----  1 tea sp
Sun dried tomato  --- 1/4 cup
Fresh basil   ----  1/4 cup
Olive oil    ---- 3 tab sp
Tomato puree  ---  2 tab sp
Warm water  ---   1/3 cup to 1/2 cup
                                                                  

METHOD:--
1. Measure all the ingredients and keep it ready..
2. Mix flour with salt and set a side.
3. Add yeast to warm water with sugar and let it rise for 2 minutes.
                                                                 

4. Add this yeast mixture tomato puree to the flour make a dough and knead well for 7 minutes. to make a soft dough.
5. Grease a wide bowl and place the dough and cover it, leave a side to rise, Mine took 15 minutes to rise or you can leave it till it double in size.
6.  After the first rise punch down the dough a little.
7. Add sun dried tomatoes, fresh basil leaves and knead gently, knead a little bit applying olive oil.
8. Roll this sun dried tomato and basil dough 1/4 inch thick rectangle then fold this in to loaf shape
9. Grease a baking tray, place the loaf on the prepared tray cover it loosely and leave it for the second rise that took 10 minutes for me
                                                                

10. Preheat oven at 180 degree C .
11. Now brush the loaf with egg wash or with milk and bake this loaf at 180 degree C for 20 minutes  or till done
Let it cool then slice.
Serve warn with a dip or soup.
What mistakes I have done is:--
I leave my dough for second rise for too long because of that my bread became flat so keep checking when you leave it for rise.
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