Total Calories: 208
1 In a medium bowl, sprinkle the yeast over 1 cup of the water. Let stand until the yeast is creamy, about 2 minutes. Stir until the yeast dissolves.
2 In a large bowl, stir together 4 cups of the all-purpose flour, the whole wheat flour, and the salt. Add the yeast mixture, the remaining 1 cup warm water, and the oil. Stir with a wooden spoon until a soft dough forms. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes, adding more flour as necessary to make a moist, slightly sticky dough. (Or make the dough in a heavy-duty mixer, food processor, or bread machine following the manufacturer's directions.)
3 Oil the inside of a large bowl. Add the dough, turning it once to oil the top. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
4 Oil a large baking sheet. Flatten the dough to remove the air bubbles. Scatter the cheese and nuts on top and knead just to distribute the ingredients. Divide the dough in two and shape each piece into a round loaf. Place the loaves several inches apart on the prepared baking sheet. Cover with plastic wrap and let rise until doubled in bulk, about 1 hour.
5 Place the oven rack in the center of the oven. Preheat the oven to 400°F. Using a single-edge razor blade or sharp knife, make 3 or 4 diagonal slashes on the surface of each loaf. Bake until golden brown and the loaves sound hollow when tapped on the bottom, about 40 to 45 minutes.
6 Slide the loaves onto a rack to cool completely. Serve at room temperature. Wrap in foil and store at room temperature up to 24 hours or freeze up to 1 month.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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