Very finely mince 2/3 cup oil-packed sun-dried tomatoes; transfer to a small bowl. Stir in 2 tablespoons refrigerated or homemade pesto. In Step 4, spread pesto mixture over rolled dough. Continue as directed, baking loaves at 375° for 20 minutes. Meanwhile, in a small bowl, whisk together 1 egg and 1 tablespoon water. Remove pans from oven and lightly brush egg wash over loaves. Sprinkle with 1/4 cup finely shredded Parmesan cheese. Continue baking until deep golden brown, another 15 minutes. Tip loaves out of pan and let cool completely on a wire rack.
Halving the Recipe
These loaves are very rich. If you don't want to make two loaves, just halve the filling and use the unused portion of dough to make a plain brioche loaf (find instructions for Classic Brioche Loaf on midwestliving.com) that you can freeze and save for eating another time.