Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Whisk together all of the dough dry ingredients in your mixer bowl or large bowl. Mix in the olive oil and water and knead until smooth. This can be done by hand, in a bread machine or in your stand mixer. Knead until the dough is smooth, shiny, and elastic, adding more flour or water if necessary.

Place the dough in a lightly greased bowl and cover the bowl. Allow the dough to rise for 1 to 2 hours, until it's puffy.

Gently deflate the dough, and roll it out into a 10" x 15" rectangle on a large sheet of parchment paper. Rolling on parchment paper makes moving the bread to the baking sheet much easier.

Lightly press two lines down the dough lengthwise without cutting through, to divide it into 3 equal sections.

Leaving 3/4" of dough bare at each end, spread the tomato sauce down the center section of the dough, and top evenly with the cheeses, sautéed mushroom slices and basil. Fold the end over the filling at each end of the dough.

To form the braid, cut 1" crosswise strips down the length of the outside sections, making sure you have the same number of strips down each side.

Beginning on the left, lift the top dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other.

Continue down the entire braid, alternating strips to form and complete the loaf.

Transfer the braid along with the parchment paper to a large baking sheet, cover it, and allow it to rise for 45 to 60 minutes, or until it's quite puffy.

Towards the end of the rising time, preheat the oven to 350°F.

Bake the braid on the parchment paper lined baking sheet for 25 to 30 minutes, or until golden brown.

Remove the braid from the oven, and allow it to cool on the pan slightly before cutting. Best enjoyed while still hot or warm with a side bowl of marinara for dipping.

Store any leftovers, well-wrapped, in the refrigerator for 3 to 5 days. Reheat at 350°F for 5 to 10 minutes, until the cheese is melted again.