Walnut-Olive Bread
Ingredients
- 1 cake yeast or 1 envelope active dry yeast ⓘ
- 2 tablespoons sugar ⓘ
- 1 cup warm water ⓘ
- 2 tablespoons extra-virgin olive oil, plus oil for greasing ⓘ
- 1/2 tablespoon salt
- 1/2 cup chopped fresh herbs (basil, rosemary, oregano, thyme or parsley) ⓘ
- 1 teaspoon minced garlic ⓘ
- 1 tablespoon minced shallots
- 3 1/2 to 4 cups bread flour ⓘ
- 13 cup chopped walnuts ⓘ
- 13 cup pitted, chopped black olives like Gaeta or nicoise ⓘ
Instructions
- Combine the yeast, sugar and water in a bowl, and let stand for 5 minutes.
- When the mixture is foamy, stir in the remaining ingredients.
- Knead the dough for 8 to 10 minutes in a mixer with a dough hook or by hand until it is smooth, shiny and elastic.
- (The dough can also be made in a food processor.)
- Place the dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in bulk.
- Punch the dough down, roll it into 2 oblongs (about 8 inches long, 4 inches wide and 3 inches high), and place in oiled loaf pans.
- Let rise for 30 minutes or until doubled in bulk.
- Preheat the oven to 375 degrees.
- Bake for 25 to 35 minutes, or until the crust is crisp and the loaf sounds hollow when tapped.
- Let cool before slicing.
Nutrition & Diet Analysis (per serving)
688
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).