1 Bridgeford frozen white bread loaf
20 black pitted olives
20 Spanish style olives with pimiento
3 tbsp. vegetable oil
1 egg, lightly beaten

Pour oil in jelly roll pan (approximately 15 x 10 inch). Coat frozen loaf with oil (which you poured in pan) and allow to thaw at room temperature about 30 to 45 minutes.

When dough is completely thawed, stretch dough gently to sides of pan with fingertips, being careful not to tear dough. Turn dough to ensure it is completely coated with oil.

Starting at end of rectangle of dough, place olive halves (cut in halves lengthwise) in rows (alternating one black olive half and one Spanish olive half) until dough is almost completely dotted with olives.

Starting with end of rectangle, roll carefully into a loaf, tucking ends under, seam side down. Turn loaf to allow the length of the loaf to be parallel with 15 inch side of pan. Loaf should be in center of pan.

Cover loaf loosely with saran wrap and place in draft free warm area for about three hours to rise (about triple in size). When dough has risen, carefully remove saran wrap and with a soft brush, carefully brush beaten egg over loaf.

Bake in 375 degree oven for 20 to 25 minutes or until golden brown (preheated). Cool slightly and serve warm slices with softened whipped butter if desired.