In a large bowl or standing mixer bowl, combine yeast and lukewarm water.  Let sit for about 5 minutes or until foamy.  Add egg, Bloody Mary mix, olive oil, rosemary, thyme, black pepper, and sun-dried tomatoes.  Blend until well combined.  Add Roll and Go Mix one cup at a time, blending well after each addition.  Dough should be stiff.  Knead on a lightly floured board until smooth and elastic.  If using a standing mixer, use the dough hook attachment.  Lightly butter or spray a large bowl.  Set dough in bowl.  Turn to coat top.  Cover with a slightly damp towel or plastic wrap.  Place in a warm location and allow to rise until doubled in size, about 1 hour.

After first rise, punch dough down.  Allow to rest for 10 minutes.  Lightly butter or spray a 9 X 5-inch loaf pan. Shape dough into a log and place fold side down into the pan.  Cover again with a slightly damp towel or loose plastic wrap.  Let rise until dough is slightly rounded above the pan top, about 30-45 minutes.  Preheat oven to 350 degrees F.   Bake dough for 35-45 minutes or until deep golden brown.  The internal temperature of the bread should be 190 degrees F.  Remove bread from oven.  Brush the top with butter, if desired.  Remove from pan and allow to cool on a wire rack.  Serve sliced with butter, or as a sandwich with your favorite fillings.