Add the olive oil to the yeast mixture then the dry ingredients. Mix well with a
wooden spoon until smooth. You will be using a 5-x 9-x 3-inch nonstick loaf pan for the
next procedure.
If your pan is 5-inches high instead of 3-inches, you will not have to do
this. Tear off a piece of aluminum foil that is 36-inches long.
Fold the strip in half lengthwise. Make a "collar" by wrapping it loosely around the pan, 1-inch below the rim.
Gently but firmly press the foil around the sides pan, making sure that it is secure.
Straighten out the foil so it sticks straight up and brush the inside of the foil with oil.
What you are doing is making the pan higher so the dough will not escape from the pan.
Place 3/4 of the mixture into the prepared pan.
The pan should be 1/4 full. Beat the cream and egg into the remaining 1/4 of the mixture with. Place the two mixtures in the warm oven (100-150F) for an hour. The mixture in the loaf pan should at least triple in size by this time.
Take the cream and egg mixture and spread it gently and evenly over the top of the mixture in the bread pan. The bread will sink a little, and this is fine.
The egg and cream mixture prevents the air from escaping while baking which will cause the bread to fall. Return to the oven (100-150F) and let rise again for about an hour. With the bread suntill in the oven, turn the temperature up to 375F and bake the bread for
45 minutes.
Check by sticking a small thin knife in the middle to make sure it is dry.
