<http://schema.org/recipeInstructions>
" In large bowl, combine sugar, salt, yeast, and 2 cups flour. In small saucepan over low heat, heat milk and margarine or butter until very warm (125 to 130 degrees F). Margarine or butter does not need to melt completely. With mixer at low speed, gradually beat liquid into dry ingredients just until  blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in 2 whole eggs, 1 egg yolk (keep the remaining egg white in refrigerator, covered, to glaze the bread later), and 1 1/2 cups flour to make a thick  batter; continue beating 2 minutes, scraping bowl often. With wooden spoon, stir in  4 cups flour to make a soft dough. Turn dough onto floured surface and knead until smooth and elastic, about 10  minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into ball; cover and let rest about 10 minutes. Meanwhile, prepare filling: Remove pits from Kalamata olives. Chop olives and dried tomatoes. In small bowl, mix olives, dried tomatoes, and rosemary. Grease 10-inch tube pan. Turn dough onto lightly floured surface. With floured rolling pin, roll dough into 20-inch by 15-inch rectangle. Spread filling evenly over dough, leaving a 1-inch border all around. From 20-inch side, tightly roll dough jelly-roll fashion; pinch seam to seal. Place roll, seam-side down, in tube pan; press ends together to seal. Cover and let rise in warm place until doubled, about 1 hour. Preheat oven to 350 degrees F. In cup, with fork, beat reserved egg white with 2 teaspoons water. Brush bread with egg-white mixture and sprinkle with coarse salt if you like. Bake 1 hour or until bread sounds hollow when lightly tapped with fingers. When  bread turns golden (after about 20 minutes of baking time), cover loosely with a tent of foil to avoid overbrowning. Cool bread in pan on wire rack 10 minutes; remove from pan and cool completely on rack."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a9106/tomato-olive-bread-2527/>