In a small bowl dissolve yeast and sugar into warm water. Let sit for 5 minutes. In a large bowl mix flour, salt, garlic powder, tomatoes and basil. Add yeast mixture and stir with a wooden spoon until just blended. Do not knead. Transfer dough to a lightly greased bowl. Cover with moist towel and let rise 1 hour. Lightly grease 2 loaf pans and sprinkle them with corn meal. Put a little oil on your hands so the dough doesn't stick to you, and fill each pan with equal amounts of dough. Cover and let rise another hour. Preheat oven to 400°. Brush each bread with olive oil and lightly sprinkle with salt and more garlic powder if desired. Bake at 400° for 25 minutes, or until top is golden brown. Allow to cool before removing breads from their pans.

I first discovered a different version of this recipe when I was in college, and my roommates and I thought it was the greatest bread ever. I experimented with different flavor combinations and came up with my favorite: Sun-dried Tomato and Basil! It's easy to switch up the flavors however you want, and the bread will still come out to be amazing. I always make this bread for bake sales, and people are quick to buy it (some even pre-order it once they find out I'm making it). When I make it for my family I like to use it to make open-faced sandwiches with lots of sauteed veggies and melted cheese. It's also fantastic to use for a simple turkey and cheese sandwich!