Greek Olive Bread Serving Size - 8 Prepared By - Janine & Terry Recipe Rating
			6 C White Flour plus extra for dusting 2 Tsp Salt 1 oz fresh yeast 1 ½ C Lukewarm Water 5 Tsp Olive Oil 1 ½ C Pitted Black Olives, roughly chopped 1 Red Onion, finely chopped 2 Tsp Chopped Fresh Cilantro or Mint
			Lightly grease 2 baking sheets. Sift the flour and salt together into a large bowl and make a well in the center. In a bowl, blend the yeast with half of the water. Add to the center of the flour with the remaining water and the olive oil; mix to a soft dough. Turn out the dough onto a lightly floured surface and knead for 8-10 minutes, until smooth. Place in a lightly oiled bowl, cover with lightly oiled plastic wrap and let rise, in a warm place, for 1 hour or until doubled in bulk. Turn out onto a lightly floured surface and punch down. Cut off a quarter of the dough, cover with lightly oiled plastic wrap and set aside. Roll out the large piece of dough to a round. Sprinkle with the olives, onion, and herbs, then bring up the sides of the circle and gently knead together. Cut the dough in half and shape each piece into a plump oval loaf, about 8 inches long. Place on the baking sheets. Divide the reserved dough into 4 equal pieces and roll each out into a long strand 24 inches long. Twist together and cut in half. Brush the center of each loaf with water and place two pieces of twisted dough on top of each, tucking the ends underneath the loaves. Cover with lightly oiled plastic wrap and let rise, in a warm place, for about 45 minutes or until the loaves are plump and nearly doubled in size. Meanwhile, preheat the oven to 425º F. Dust the loaves lightly with flour and bake for 35-40 minutes or until golden and hollow-sounding when tapped. Cool on a wire rack.