Olive Bread Serving Size - 12 Prepared By - DnD Recipe Rating * * * * *
			2 lb White Bread Flour 1 Envelope Dried Yeast 2 tsp Sesame Seeds 1 tsp Salt 1/2 tsp Dried Oregano 3 tbsp Oilve Oil, plus extra for brushing 2 1/2 Cups Warm Water 8 oz Kalamata Olives, coarsely chopped, no water when weighing
			In a large bowl add flour, yeast, sesame seeds, salt and oregano and mix. Add 3 tablespoons olive oil and using a wooden spoon, gradually add warm water to form a firm dough. Turn the dough onto a floured surface and knead for 10 minutes until smooth. Put the dough in a clean bowl and cover with a clean damp towel and let rise in a warm place for 1 hour, until doubled in size. Turn dough onto a lightly floured surface and knead lightly to knock out any air then knead in olives. Divide dough into 2 pieces and share into smooth rounds. Place on a cookie sheet lined with parchment paper, cover with a clean towel and set in a warm place for 30 minutes until doubled in size. Using a sharp knife make slashes across the top of each loaf then lightly brush each with olive oil. Bake in a preheated oven at 425 degrees for 10 minutes the reduce to 375 degrees and bake for another 20 minutes. or until risen and brown and the bread sounds hollow then tapped on the bottom. Cool in a wire rack.