Olive Bread

By bakers_delight85

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm water (110 to 115 degrees)
• 1/4 cup canola oil
• 1-1/2 tsp. sugar
• 1/2 tsp. salt
• 2-1/2 to 3 cups wall-purpose flour
• 3/4 cup sliced pitted green olives

Preparation

Step 1

In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Roll into a 16x2-inch rectangle. Sprinkle olives to within 1/2 inch of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise until doubled, about 20 minutes.
Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool on a wire rack.