6 cups all-purpose flour
1/2 cup warm water
1 cup milk
1/3 cup olive oil
2 large eggs
2 teaspoons salt
1/4 cup sugar
4 teaspoons instant yeast
1 (8 1/2-ounce) jar oil-packed sun-dried tomatoes
1 cup grated Italian cheese (pecorino, locatelli, parmesan, asiago, piave, stravecchio, etc.)
1 cup chopped fresh herbs (of your choice)
1) Combine the water, sugar, yeast, milk, olive oil, eggs, and flour, and mix, by hand or bread machine until the dough will become soft dough. Add the salt last, as the dough begins to clump and form ropes. Ultimately you should be able to form a smooth ball.
2) Place the dough in a greased bowl. Cover and let rise in a warm place until double, about 45-60 minutes.
3) Meanwhile, drain the sun-dried tomatoes of oil by placing them on top of paper towels. Finely chop the tomatoes.
4) Line two baking sheets with parchment. Gently deflate the dough and divide it into 8 pieces. Pat each piece into a rough rectangle. Sprinkle some cheese, herbs, and chopped sun dried tomatoes evenly on top of each rectangle, but not quite to the edges.
5) Starting with one long edge, roll the dough into a log. Pinch the edges to seal.
6) Place the log seam-side down on a baking sheet. Using a sharp knife, start 1/2" from one end and cut the log lengthwise down the center about 1" deep (to reveal the layers inside), to within 1/2" of the other end.
7) Keeping the cut side up, form an "S" shape. Tuck both ends of the "S" under the center of the "S" to form a "figure 8"; pinch the ends of the "S" together underneath, and seal them together. Cover buns and let rise in a warm place until doubled, about 60 minutes.
8) While the loaves are rising, preheat the oven to 350°F.
9) Bake the first loaf for 35 to 40 minutes. Again, every oven is different, so check your breads after 10 minutes to see how they are baking. Loaves should become golden-brown on top and should sound hollow on the underside when tapped.
10) Remove buns from their pans; cool on racks before serving.
NOTE: Due to lack of preservatives in the dough, the breads taste the best within the first few hours of baking. I would recommend freezing them if you plan to eat them more than one day after baking, as they will rapidly become stale.