Olive Bread

• 5 cups all-purpose flour plus 2 teaspoons flour for sprinkling
• 1 package dry yeast
• 1 1/4 cups lukewarm water
• 1 1/2 cups Mediterranean black olives, pitted and chopped
• 1 1/2 cups Mediterranean green olives, pitted and chopped
• 1/2 teaspoon salt
• 1 tablespoon dried oregano
• 2 tablespoons melted butter or margarine

1. This bread tastes better if kneaded by hand.
2. Place 4 cups of flour in a mixing bowl.
3. Make a well in the center.
4. Dissolve the yeast in 1 cup of the water, and add to the flour.
5. Knead until smooth.
6. Let rise in the bowl, covered, for one hour.
7. Punch down the dough, then work in the olives, salt, oregano, 1/4 cup water and 1 cup flour.
8. Knead the dough again for a few minutes, then let rise, covered in the same bowl, for another hour.
9. Divide the dough into 5 portions, and mold into ovals about 6 inches long.
10. Using a sharp knife or razor, cut 3 slits horizontally across each top, and leave uncovered for 20 minutes.
11. Brush with the melted butter or margarine, and sprinkle with 2 teaspoons of flour.
12. Place the loaves on a greased cookie sheet.
13. Bake in a preheated 375-degree oven for about 45 minutes, or until the bread taps hollow.
14. Serve warm.

flour, yeast, water, mediterranean black olives, mediterranean green olives, salt, oregano, butter

Taken from cooking.nytimes.com/recipes/1203 (may not work)