Greek Olive Bread

Name: Greek Olive Bread
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110° to 115°); 1 cup warm 2% milk (110° to 115°); 6 tablespoons olive oil, divided; 1 tablespoon sugar; 1 teaspoon salt; 3-1/2 cups all-purpose flour; 1/2 cup crumbled feta cheese; 1/3 cup Greek olives

9 ingredients

5 steps

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
6 tablespoons olive oil, divided
1 tablespoon sugar
1 teaspoon salt
3-1/2 cups all-purpose flour
1/2 cup crumbled feta cheese
1/3 cup Greek olives

Directions

1

In a large bowl, dissolve yeast in warm water. Add the milk, 4 tablespoons oil, sugar, salt and 1-1/2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
2

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3

Punch down dough. Sprinkle with cheese and olives; fold and knead lightly until combined. Shape into an 8-in. round loaf. Place on a greased
4

. Brush with remaining oil. Cover and let rise in warm place until doubled, about 40 minutes.
5

With a sharp knife, make four shallow slashes across top of loaf. Bake at 375° for 25-30 minutes or until golden brown. Remove from pan to wire rack to cool.