2 1/2 c  All-purpose flour
1 pk Quick rising yeast
2 tb Sugar
1 ts Salt
1/3 c  Warm water (115 F)
2    Eggs
2 oz Butter
1/2 c  Stuffed green olives
1/2 c  Black olives
-cornmeal
1    Beaten egg yolk

In food processor, pulse 3/4 of the flour, the yeast,
sugar and salt with metal blade until blended, about 2
pulses. Add water, egg and butter and process until
blended, about 30 seconds. Add remaining flour, 1/4
cup at a time, pulsing twice after each addition.
Process for 45 seconds after dough begins to clean
side of bowl. Place dough in a large floured plastic
food storage bag. Twist to squeeze out air and seal
at top with a twist tie. Let rise until doubled,
about 55 minutes. Drain olives and pat dry on paper
towels. Pulse-chop coarsely, 3-4 times, reserve.
Punch down dough and turn onto floured work surface.
Pat or roll form into 14 x 14 inch square. Let rest
3-4 minutes. Spread chopped olives evenly over dough
to within 1 inch of the edge and press lightly.
Roll up jelly-roll style. Tuck ends under and pinch
together ends and seams. Place seam side own on
greased baking sheet sprinkled with cornmeal. Cover
with oiled plastic wrap and let rise 25 minutes.
Preheat oven to 350 F. Brush loaf with egg yolk, bake
until brown 40-45 minutes. Cool on wire rack. Serve
warm.