OLIVE BREAD

Steps:

• This bread tastes better if kneaded by hand. Place 4 cups of flour in a mixing bowl. Make a well in the center.
• Dissolve the yeast in 1 cup of the water, and add to the flour. Knead until smooth. Let rise in the bowl, covered, for one hour.
• Punch down the dough, then work in the olives, salt, oregano, 1/4 cup water and 1 cup flour. Knead the dough again for a few minutes, then let rise, covered in the same bowl, for another hour.
• Divide the dough into 5 portions, and mold into ovals about 6 inches long. Using a sharp knife or razor, cut 3 slits horizontally across each top, and leave uncovered for 20 minutes.
• Brush with the melted butter or margarine, and sprinkle with 2 teaspoons of flour. Place the loaves on a greased cookie sheet.
• Bake in a preheated 375-degree oven for about 45 minutes, or until the bread taps hollow. Serve warm.