The variety of herbs mixed into create this bread is so yummy! Serve this with soup or with a little bit of olive oil!

Ingredients

* 1 envelope dry yeast
* 1/2 C. lukewarm water
* 1 tsp. sugar
* 1 tsp. salt
* 2 C. all-purpose flour
* 1 C. whole wheat flour
* 1 C. black olives, pitted and chopped
* 1 egg
* 1/2 C. sour cream
* 1/2 C. olive oil
* 1 Tbs. vinegar
* 2 garlic cloves, mashed
* 1/2 C. grated myzithra cheese
* 2 Tbs. fresh parsley, minced
* 2 tsp. fresh basil leaves, minced
* 2 tsp. fresh oregano, minced
* 2 tsp. fresh marjoram, minced

Directions

In small bowl, proof the years with the water, sugar and salt until foamy.

In large bowl, combine the flours (hold 1/2 C.) and the olives. Make a center well and add the egg, sour cream, 1/4 C. oil and the yeast mixture. Work flour into liquid, adding more flour as necessary to make soft dough. Turn dough onto well-floured surface and knead for 5 minutes until smooth and elastic. Transfer to greased bowl, turn to grease top, cover with plastic wrap and let rise for 1 hour until double. Punch down. On floured surface, roll to a 10x15-inch rectangle and transfer to greased cookie sheet.

Preheat oven to 350 degrees. In small bowl, blend remaining ingredients. Spread evenly over dough. Cover and let rise for 30 minutes or until double in bulk. Bake in the middle of oven for 35-40 minutes or until golden brown. Cut into squares and serve warm.

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