Olive Oregano Pull-Apart Bread with Chimichurri Sauce

Name: Olive Oregano Pull-Apart Bread with Chimichurri Sauce
Cook time: 40 min
Ingredients: For the bread dough:; 1 1/4 cups milk; 2 tablespoons honey; 1 tablespoon active dry yeast; 3 eggs; 1/3 cup olive oil; 5 - 5 1/2 cups flour; 1 1/2 teaspoons salt; 2 teaspoons dried oregano; 1/4 cup grated Parmesan; For the olive tampenade:; 1 cup pitted black olives; 1 cup pitted green olives; 1 clove garlic; 1/4 cup chopped sun dried tomatoes or pimento (optional); 1 tablespoon capers; Freshly ground black pepper

Olive Oregano Pull-Apart Bread with Chimichurri Sauce was pinched from <a href="http://southamericanfood.about.com/od/breads/r/Olive-Oregano-Pull-Apart-Bread-Pan-de-Aceitunas-con-Chimichurri.htm" target="_blank">southamericanfood.about.com.</a>

"This rich brioche bread filled with olives and oregano, is meant for sharing and is served with chimichurri sauce for dipping...."

INGREDIENTS

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For the bread dough:

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1 1/4 cups milk

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2 tablespoons honey

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1 tablespoon active dry yeast

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3 eggs

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1/3 cup olive oil

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5 - 5 1/2 cups flour

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1 1/2 teaspoons salt

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2 teaspoons dried oregano

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1/4 cup grated Parmesan

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For the olive tampenade:

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1 cup pitted black olives

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1 cup pitted green olives

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1 clove garlic

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1/4 cup chopped sun dried tomatoes or pimento (optional)

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1 tablespoon capers

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Freshly ground black pepper

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