Walnut-Olive Bread

By Steven Raichlen

Updated Oct. 12, 2023

Total Time
2 hours 55 minutes
Prep Time
25 minutes plus two hours for rising
Cook Time
30 minutes
Rating
3(7)
Comments
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Ingredients

Yield:2 loaves
  • 1cake yeast or 1 envelope active dry yeast
  • 2tablespoons sugar
  • 1cup warm water
  • 2tablespoons extra-virgin olive oil, plus oil for greasing
  • ½tablespoon salt
  • ½cup chopped fresh herbs (basil, rosemary, oregano, thyme or parsley)
  • 1teaspoon minced garlic
  • 1tablespoon minced shallots
  • 3½ to 4cups bread flour
  • ⅓cup chopped walnuts
  • ⅓cup pitted, chopped black olives like Gaeta or nicoise
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

266 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 41 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 7 grams protein; 221 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Preheat the oven to 375 degrees.

  4. Step 4

    Bake for 25 to 35 minutes, or until the crust is crisp and the loaf sounds hollow when tapped. Let cool before slicing.

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Ratings

3 out of 5
7 user ratings
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Comments

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T C

I was somewhat underwhelmed with this recipe! I found the final bread much sweeter than I typically expect for a walnut olive bread. I also didn't add the garlic or shallots, but did increase the walnuts and olives by a bit. It was fine, but I think it still could have used more walnuts and olives - maybe even 1.5x as much as is called for in the recipe.

Lisa

Help! How much cake yeast? I have a 2oz cake which the package states equals 3 small .6oz cakes. Am I using 2oz or cut and use only .6?

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