Best Walnut Olive Bread Recipes

WALNUT-OLIVE BREAD

Walnut-Olive Bread image

Provided by Steven Raichlen

Time 2h55m

Yield 2 loaves

Number Of Ingredients 11

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
1/3 cup chopped walnuts
1/3 cup pitted, chopped black olives like Gaeta or nicoise

Steps:

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 Facts : @context http, Calories 265, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 220 milligrams, Sugar 3 grams, TransFat 0 grams

GRILLED WALNUT OLIVE-BREAD WITH EXOTIC MUSHROOMS

Grilled Walnut Olive-Bread With Exotic Mushrooms image

Provided by Steven Raichlen

Categories pizza and calzones, appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 loaf walnut-olive bread (see recipe)
1/4 cup extra-virgin olive oil
2 pounds assorted fresh exotic mushrooms (chanterelle, shiitake, portobello, cremini, oyster or black trumpet)
1 small clove garlic, minced
Salt and freshly ground black pepper
8 sprigs flat-leaf parsley
8 lemon wedges
1/4 pound Parmigiano-Reggiano cheese for shaving on top

Steps:

Preheat the grill until it is quite hot.
Cut the bread into 8 3/4-inch-thick slices. Lightly brush each slice with olive oil. Wash and trim the mushrooms. Thread the mushrooms on skewers by size (large ones together on one skewer, small ones on another). Brush the mushrooms with oil, and sprinkle with garlic, salt and pepper.
Just before serving, grill the mushrooms over high heat for 1 to 2 minutes per side, or until cooked. Grill the bread slices for 30 seconds per side, or until toasted. Put the bread on warm plates, and top each slice with with mushrooms. Garnish with parsley sprigs, lemon wedges and thin shavings of cheese.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 446 milligrams, Sugar 5 grams, TransFat 0 grams