Mediterranean Bread

• 1 pkg. yeast
• 3/4 c. water
• 1/4 c. sugar
• 1/2 c. soft butter
• 1 tsp. salt
• 4 eggs
• 4 c. flour
• 1 c. small ripe olives, sliced
• 1 c. green stuffed olives, sliced
• any kind of seeds to sprinkle (poppy seed, sunflower, etc.)

1. Dissolve yeast in warm water.
2. Beat together sugar and soft butter then add salt, eggs and yeast.
3. Beat in 2 cups flour.
4. Once mixed add 2 cups more flour and mix with spoon or hands.
5. Knead on floured board and put in greased bowl.
6. Let rise to double (about 1 1/2 to 2 hours).tote:
7. Dough will be sticky before kneading. Drain well and pat dry 1 cup each small ripe olives and green stuffed olives then slice.toll dough into a 14 x 16-inch rectangle.tcatter olives evenly over dough and press in.toll tightly lengthwise and seal seams and ends well.
8. Note:
9. Not easy but water works fairly well to help seal seams.
10. Put on greased sheet and let rise again.
11. Brush with egg and sprinkle with whatever type of seeds you want.
12. Bake at 325u0b0 for 40 minutes.

yeast, water, sugar, butter, salt, eggs, flour, olives, green stuffed olives, sunflower

Taken from www.cookbooks.com/Recipe-Details.aspx?id=147217 (may not work)