Nuggets of savory feta cheese and pimento-stuffed olives stud this unusual round loaf. You may have to visit a delicatessen specializing in Mediterranean foods to find this crumbly, white Greek cheese. The bread is good with grilled or barbecued lamb, or chicken broiled with an oregano baste.

Preparation time:   30 min Baking time:   about 30 min Oven temp:   375 degrees F

For 1 large loaf you will need: 1 pkg. active dry yeast 1/4 cup warm water 1 cup warm milk 1 Tbsp. sugar 1 tsp. salt 6 tsp. olive oil 3 1/2 cups all-purpose flour(approximately) 15 pimento-stuffed olives 1/2 cup cubed feta or white Cheddar cheese 1 egg yolk, beaten with 1 tsp. water

 

1. Sprinkle yeast over water in a large bowl. Let stand until soft, 3 to 5 min. Stir in milk, sugar, salt, and 4 tsp. of the oil. Add 1 cup flour; mix to blend. Stir in 1 1/2 cups more flour and beat until smooth and elastic, about 5 min. 2. Stir in 1/2 cup more flour to make a stiff dough. Turn onto floured surface. Knead until dough is smooth and develops small bubbles just under surface, about 15 min. Place in greased bowl, turning to grease all over. Cover. Let rise in warm place until doubled, about 1 hr. 3. Punch dough down; pat into a 1/2-inch thick 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 3/4-inch round cutter or empty tuna can, cut a circle in center, leaving round of dough in place. 4. Brush dough with remaining 2 tsp. oil. Let rise until puffy, 30 to 45 min. Brush with egg yolk mixture. 5. Bake at 375 degrees F about 30 min. Until crust is a rich golden brown and loaf sounds hollow when tapped. Cool on a rack before slicing.