Sun-Dried Tomato and Parmesan Wheat Bread

My baguettes turned out so much better this time. This bread is great to accompany Italian dishes, but it has so much flavor that it's delicious just to eat, too.

Sun-Dried Tomato and Parmesan Wheat Bread
1 1/3 cups water
2 tsp. active dry yeast
1 Tbsp. sugar
2 Tbsp. olive oil
2 tsp. dried basil
1 1/2 tsp. minced garlic
1 1/2 tsp. salt
1/2 cup cornmeal
1/2 cup whole wheat flour
2 3/4 cups bread flour
1/3 cup chopped sun-dried tomatoes
1/3 cup shredded Parmesan cheese

Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl with sugar and yeast. Let stand 5 minutes. Add oil, basil, garlic, salt, cornmeal and wheat flour. Beat until smooth. Cover and let stand 15 minutes.

Slowly add bread flour, and beat until a soft dough forms. Knead the dough on until soft and springy but soft to the touch, adding more flour if necessary. Remove dough hook, cover and let rise one hour.

Punch down dough on lightly floured surface. Divide into 2 parts, and shape each into a baguette. Place the loaves, smooth sides up, onto lightly greased baking sheets. Cover and let rise until doubled, about 45 minutes.

Preheat oven to 375ºF. Slash the tops of the loaves. Bake 30 to 35 minutes, until loaves are golden. Remove from pan and cool on wire racks.