Mediterranean Olive Bread - cooking recipe

Ingredients

1 tablespoon active dry yeast (I use an individual size packet which I think is a Tbsp.)
3/4 cup warm water (not boiling, just abot 110 degrees or you'll kill the yeast)
1/4 cup sugar
1/2 cup butter (room temp.)
4 large eggs
5 cups all-purpose flour (approximately, can be slightly less (or more)
1 cup pimento-stuffed green olives (can use any size)
1 cup black olives
1 egg yolk
2 -3 garlic cloves (sliced or chopped, roasted or regular) (optional)

Preparation

Combine yeast and warm water in small bowl and let stand about 5 minutes.
In large mixer bowl, beat sugar and butter until blended. Add eggs, one at a time, beating after each addition, then finally stir in yeast mixture.
Add 1 1/2 cups of the flour and beat at medium speed for 10 minutes Stir in 1 1/2 cups more flour just till moistened. Scrape dough out onto a lightly floured board and knead, adding flour to prevent sticking , until dough is smooth (about 7 mins.). Put dough in a lightly greased bowl and turn over to grease the top.
Cover bowl with plastic wrap and let stand in a warm place until dough is doubled in size, about 1 1/2 hours (I find my oven, even when turned off, is the warmest place in my house).
Drain olives well, then pat dry.
Turn dough out on a lightly floured board and knead to expel air; add flour to prevent sticking. Pat dough into a 14-16 inch square. Scatter olives eenly over the dough and press in lightly. (Optional, at this point I also like to add my garlic and scatter it between the olives).
Roll up dough to enclose olives and place seam side down on a greased 12x15 inch baking sheet. Turn open ends of dough under to make a smooth surface. Pat loaf to flatten and shape it into an oval about 1 3/4 inches thick. Cover with plastic wrap and let stand in a warm place until puffy, about 30 minutes.
Uncover loaf and brush with egg yolk. Bake in a 325 degree Fahrenheit oven that's been preheated, baking about 45 minutes Transfer to rack to cool for at least 10 minutes Serve warm or at room temperature.
If made ahead, let cool, package airtight, and let stand overnight at room temperature Freeze to store longer; let thaw, wrapped, at least 6 hours. To reheat, place unwrapped loaf on a 12x15 inch pan in a 325 degree oven for 20-30 minutes
(The original recipe also recommended using either unsalted butter or \"Anchovy Butter [food process 5 drained anchovy fillets with 1/2 cup unsalted butter, and it can be stored covered and chilled for up to a week] but I don't use it since my children would refuse anything with Anchovies.).