Italian olive bread

Ingredients

Quantity		Ingredient
2½	cup	All-purpose flour
1	pack	Quick rising yeast
2	tablespoons	Sugar
1	teaspoon	Salt
⅓	cup	Warm water (115 F)
2		Eggs
2	ounces	Butter
½	cup	Stuffed green olives
½	cup	Black olives cornmeal
1		Beaten egg yolk

Directions

In food processor, pulse ¾ of the flour, the yeast, sugar and salt with metal blade until blended, about 2 pulses. Add water, egg and butter and process until blended, about 30 seconds. Add remaining flour, ¼ cup at a time, pulsing twice after each addition. Process for 45 seconds after dough begins to clean side of bowl. Place dough in a large floured plastic food storage bag. Twist to squeeze out air and seal at top with a twist tie. Let rise until doubled, about 55 minutes. Drain olives and pat dry on paper towels. Pulse-chop coarsely, 3-4 times, reserve. Punch down dough and turn onto floured work surface. Pat or roll form into 14 x 14 inch square. Let rest 3-4 minutes. Spread chopped olives evenly over dough to within 1 inch of the edge and press lightly. Roll up jelly-roll style. Tuck ends under and pinch together ends and seams. Place seam side own on greased baking sheet sprinkled with cornmeal. Cover with oiled plastic wrap and let rise 25 minutes. Preheat oven to 350 F. Brush loaf with egg yolk, bake until brown 40-45 minutes. Cool on wire rack. Serve warm.

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