Greek Olive Bread

Directions

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