Sun-Dried Tomato and Ricotta Baguettes
Dissolve the yeast and sugar in the lukewarm water. Drain the sun-dried tomatoes and chop finely. Combine the flour, sun-dried tomatoes, chopped basil, salt, ricotta cheese, and olive oil in a large bowl. Stir in the water and knead with the dough hook attachment of an electric mixer until a smooth dough is formed. Divide the dough into 5 equal pieces, wrap with plastic wrap and refrigerate overnight.
The next day, shape the dough into small baguettes and place on a well-greased baking sheet. Score the top of each baguette several times and bake in an oven preheated to 220°C (approximately 425°F) for 12-15 minutes, until golden brown.