Greek Olive Bread

• 1 (1/4 ounce) package active dry yeast
• 1/4 cup warm water
• 1 cup milk (heated to 105 degrees)
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 tablespoons olive oil
• 3 1/2 cups flour (approximately)
• 15 pimentos, stuffed olives
• 1/2 cup feta (cut into cubes) or 1/2 cup white cheddar cheese (cut into cubes)
• 1 egg yolk, beaten with 1 t. water

1. Sprinkle yeast over water in a large bowl.
2. Let stand until soft, 3 to 5 minutes.
3. Stir in milk, sugar, salt and 4 t. of the oil.
4. Add 1C flour; mix to blend.
5. Stir in 1 1/2C more flour and beat until smooth and elastic, about 5 minutes.
6. Stir in 1/2C more flour to make a stiff dough.
7. Turn onto floured surface.
8. Knead until dough is smooth and develops small bubbles just under the surface, about 15 minutes.
9. Place in greased bowl, turning to grease all over.
10. Cover and let rise in warm place until doubled, about 1 hour.
11. Punch dough down and pat into a 1/2-inch circle.
12. Sprinkle with olives and cheese.
13. Knead and fold lightly into dough, then shape into a ball.
14. Pat out to an 8-inch circle.
15. Place on greased baking sheet.
16. With a 3 to 4 - inch cutter or empty tuna can, cut a circle in center, leaving round of dough in place.
17. Brush dough with remaining 2 t. oil.
18. Let rise until puffy, 30 to 45 minutes.
19. Brush with egg yolk mixture.
20. Bake at 375 degrees about 30 minutes until crust is a rich golden brown and loaf sounds hollow when tapped.
21. Cool on a rack before slicing.
22. Enjoy!

active dry yeast, water, milk, sugar, salt, olive oil, flour, pimentos, feta, egg yolk

Taken from www.food.com/recipe/greek-olive-bread-468119 (may not work)