Instructions: * The olive pestos are also called olivada (black) and oliverde (green), and I buy them at a local deli (brand name San Remo). Dean & Deluca also carries them, and Im pretty sure they do mail order (over the Internet even, I believe). You can also make the pestos yourself; I have a recipe that says 2 cups of olives to 1/4 cup olive oil; 1 tsp thyme in the black pesto and 1/2 tsp black pepper in the green. (You can also throw in anchovies and capers if you want.) Process to a smooth paste.

Green Olive Pesto Dough
Pour the warm water into a bowl. Stir in 1 cup flour and the yeast. Let sit until the yeast has dissolved and the whole mixture has expanded. Stir in the olive oil, pesto, and salt. Add the balance of the flour gradually.

Knead three to four minutes, until the dough becomes cohesive. Give the dough a rest while you clean out and grease your bowl. When you return to the dough it will be more pliable and "together." Continue kneading until it is soft, smooth, and elastic. Put the dough in a lightly greased bowl, turning it over to grease the top. Cover and set aside to double in bulk.

Black Olive Pesto Dough
Make this second dough just as you did the first but use black olive pesto rather than the green. Put aside to rise while you make the third dough.

Olive Oil Dough

Make as above, adding the butter, olive oil, and salt to the proofed water, flour, and yeast.

You may have to knock down the first two doughs and let them begin to rise a second time to give the third dough enough time for a complete rise. [Or, let the first two doughs rise in the refrigerator until the third dough is ready to begin its rise, then take the first two out to warm as the third dough rises.]

After all the doughs have doubled at least once, divide each into four equal sized pieces. Roll each into a rope about 15 inches long.

Take three strands of dough, one of each color [careful - the green and olive oil doughs look a lot alike!], and braid. Repeat with other strands until you have 4 loaves. Place on a lightly greased baking sheet with at least 3 inches between the loaves for expansion. Cover with a damp towel and let them rise for 1 to 1 1/2 hours.

Fifteen minutes before baking, preheat the oven to 425F. Beat one egg white with 1 tsp water to make a wash, and brush over the tops of the loaves. Sprinkle braids with kosher salt.

Bake for 15 minutes at 425F. Turn the oven down to 375F and bake for a further 20 to 25 minutes. (If youre baking larger loaves, after 20 minutes at 375F, turn the heat down once more to 350F and bake a further 10 to 15 minutes.

The braids are done when they are golden brown and sound hollow when thumped on the bottom. Cool on a rack. When they are thoroughly cool, seal any loaves you want to freeze in airtight plastic bags.

NOTES : I dug out my recipe for my familys favorite bread, and here it is.

The bread recipe comes from King Arthurs cookbook, and they in turn got it from Robin Voight, who runs a baking business in Connecticut called Kochen Coq, Inc. The recipe makes four good-sized loaves, or you can make three really big ones, or two really, really big...you get the idea. Enjoy!

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