I was so pleased with the olive bread that I made a couple of weeks ago that I decided to try the same recipe again -- but this time, with 1 and 1/2 cups of walnuts (and 2 teaspoons salt) in place of the kalamata olives called for in the original recipe.
Although I used the same flour, the inside of the walnut bread was a different color than the interior of the olive bread -- I think the substitution of walnuts for olives must somehow be responsible for this.Delicious with a smear of butter and a drizzle of honey.
