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Sun-Dried Tomato 'n' Basil Wreath

I added to a family recipe to create this bright and pretty wreath. Served with herb butter, it makes a special accompaniment to holiday meals. —Teresa Morancie of Brewer, Maine

12 ServingsPrep: 50 min. + rising Bake: 20 min.

Ingredients

1/2 cup boiling water
1/4 cup sun-dried tomatoes (not packed in oil)
1/2 cup fat-free milk
1/4 cup grated Parmesan cheese
3 tablespoons butter
2 tablespoons sugar
4-1/2 teaspoons minced fresh basil
1/2 teaspoon salt
1 package (1/4 ounce) active dry yeast
2 tablespoons warm water (110° to 115°)
1 egg, beaten
2-1/4 to 2-1/2 cups all-purpose flour
HERB BUTTER:
1 tablespoon butter
2-1/4 teaspoons minced fresh basil
1-1/2 teaspoons grated Parmesan cheese
1-1/2 teaspoons olive oil

Directions

Pour boiling water over tomatoes; let stand 15 minutes. In a
saucepan, combine the next six ingredients. Drain and chop tomatoes;
add to pan. Cook and stir mixture over low heat until sugar is
dissolved. Remove from heat; cool slightly.

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Sun-Dried Tomato 'n' Basil Wreath (continued)

Directions (continued)

In a large bowl, dissolve yeast in warm water. Add tomato mixture,
egg and 2 cups flour; beat until smooth. Stir in enough remaining
flour to form a soft dough. Knead on a floured surface until smooth,
about 6-8 minutes. Place in a bowl coated with cooking spray; turn
once to coat top. Cover and let rise until doubled, about 1 hour.
In a small saucepan, melt butter; add the basil, Parmesan and oil.
Keep warm. Punch dough down; divide into three portions. Shape each
into an 18-in. rope.
Brush with half of herb butter. Place ropes on a baking sheet coated
with cooking spray; braid and shape into a wreath. Pinch ends to
seal. Cover and let rise until doubled, about 40 minutes.
Brush with remaining herb butter. Bake at 350° for 20-25 minutes
or until golden brown. Remove to a wire rack. Yield: 1 loaf (12
slices).

Nutrition Facts: 1 slice equals 155 calories, 6 g fat (3 g saturated fat), 30 mg cholesterol, 207 mg sodium, 21 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.