In a large bowl whisk flour, yeast, and salt until well combined.  In a small bowl, or 2 cup measuring cup, add the warm milk, water, oil, and egg, whisking till combined.

Add the wet ingredients to the bowl with the flour.  Mix with a wooden spoon until well combined and dough forms.

Turn dough out onto lightly floured surface and knead dough by hand 3 to 4 minutes until a soft dough forms.

Put dough in a lightly greased bowl, cover with plastic wrap, and let rise for 1 hour, or until doubled in size.

While dough rises, drain excess oil from the tomatoes and cut into ½ inch pieces, mince garlic, and chop basil.

When dough has risen, turn out onto a lightly floured surface. Lightly flour rolling pin, and roll dough into a 22”x 8” rectangle.  Top dough with shredded cheese, tomatoes, garlic, and basil.

Starting with one of the long edges, roll dough into a log, will be about 22” long, and pinch the seam to seal.  Turn log so that the seam-side is facing downward.  Move dough to a parchment lined baking sheet.

With a sharp knife, or kitchen scissors, cut a 1” deep slit in the top of the log, leaving a ½” space at both ends uncut, and press the ends to seal.

Form a figure 8 shape with the dough, by forming log into an “S” shape and tucking each end under the center of the “S” shape.

Cover with plastic wrap, and let dough rise for one hour.

While the loaf rises, preheat oven to 350 degrees.

Remove wrap, and bake loaf for 35 to 40 minutes, tent with a aluminum foil on top of the loaf for the final 20 minutes of baking to prevent over browning.

Remove the loaf from oven and place loaf on a wire rack to cool.