Combine yeast, 1 cup bread flour, semolina flour, salt and yeast; mix well. Heat water and oil to 120º to 130ºF; add water and oil to flour mixture. Blend at low speed; beat 3 minutes at medium speed. By hand, gradually stir in basil, garlic, sun-dried tomatoes and enough of the remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl; turn to grease top. Cover; let rise until dough tests ripe.
On lightly floured surface, divide dough in half. Shape each half into a 16-inch log. Place on greased baking sheet. Cover; let rise until indentation remains when lightly touched. With very sharp knife, make three or four diagonal slits across top of each log. Bake in 375ºF preheated oven 30 to 35 minutes until brown and logs sound hollow when tapped. Bread is thoroughly baked when its internal temperature tests 190ºF. Remove from baking sheet; cool on rack.
