Walnut-Olive Bread

• 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

1. Combine the yeast, sugar and water in a bowl, and let stand for 5 minutes.
2. When the mixture is foamy, stir in the remaining ingredients.
3. 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.
4. (The dough can also be made in a food processor.)
5. 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.
6. 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.
7. Let rise for 30 minutes or until doubled in bulk.
8. Preheat the oven to 375 degrees.
9. Bake for 25 to 35 minutes, or until the crust is crisp and the loaf sounds hollow when tapped.
10. Let cool before slicing.

cake yeast, sugar, water, extravirgin olive oil, salt, fresh herbs, garlic, shallots, bread flour, walnuts, black olives

Taken from cooking.nytimes.com/recipes/4547 (may not work)