Mediterranean Bread - cooking recipe

Ingredients

1 pkg. yeast
3/4 c. water
1/4 c. sugar
1/2 c. soft butter
1 tsp. salt
4 eggs
4 c. flour
1 c. small ripe olives, sliced
1 c. green stuffed olives, sliced
any kind of seeds to sprinkle (poppy seed, sunflower, etc.)

Preparation

Dissolve yeast in warm water.
Beat together sugar and soft butter then add salt, eggs and yeast.
Beat in 2 cups flour.
Once mixed add 2 cups more flour and mix with spoon or hands.
Knead on floured board and put in greased bowl.
Let rise to double (about 1 1/2 to 2 hours).\tNote:
Dough will be sticky before kneading. Drain well and pat dry 1 cup each small ripe olives and green stuffed olives then slice.\tRoll dough into a 14 x 16-inch rectangle.\tScatter olives evenly over dough and press in.\tRoll tightly lengthwise and seal seams and ends well.
Note:
Not easy but water works fairly well to help seal seams.
Put on greased sheet and let rise again.
Brush with egg and sprinkle with whatever type of seeds you want.
Bake at 325\u00b0 for 40 minutes.