2 tsp. diced whole basil, divided
3 to 3 1/2 c. bread flour, divided
1 pkg. dry yeast
1 egg
1 c. warm water (120~ to 130~)
2 tbsp. butter, softened
1 tbsp. sugar
1/2 tsp. salt
1/4 c. butter, melted and divided

Grease a 10-inch Bundt pan; sprinkle with 1 teaspoon basil. Set aside. Position knife blade in food processor bowl; add 1 1/2 cups flour and next six ingredients to processor bowl. Process two minutes. Add enough remaining flour through food chute with processor running until dough begins to form a ball. Turn dough out onto a lightly floured surface and knead 1 minute. Roll dough to a 15 x 12-inch rectangle; brush with one-third of melted butter. Cut into 1 1/2-inch diamond shaped pieces. Layer half of pieces, buttered side down, in prepared pan. Brush top with half of remaining butter and sprinkle with 1/2 teaspoon basil. Repeat procedure with remaining dough, butter and basil. Cover and let rise in a warm place about 45 minutes or until double in bulk.

Bake at 400°F for 20 to 25 minutes or until done. Cool in pan 2 minutes; invert onto a wire rack to cool.

Yield: 1 loaf.