| Ingredients | Measure |
| All-purpose flour | 3 1/2 cups |
| Sugar | 1 tablespoon |
| Yeast | 1 package |
| Feta cheese (crumbled) | 3/4 cup |
| Salt | 1 teaspoon |
| Olives (canned) (pitted, sliced) | 1/4 cup |
| Water | 1/4 cup |
| Milk | 3/4 cup |
| Olive oil | 1 tablespoon |
Directions
Heat oven to 375° F. If feta cheese is packed in brine, drain well and pat dry; set aside. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and oil until very warm (120° to 130° F); stir into dry ingredients. Stir in cheese, olives and enough remaining flour to form a soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Roll dough to 12- x 8-inch rectangle. Beginning at short end, roll up tightly. Pinch seam and ends to seal. Place, seam side down, in greased 9- x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
Source: thekneadforbread.com
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