GREEK OLIVE BREAD

Steps:

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