Step 1

Combine warm water with honey and yeast, stirring to dissolve. Let sit for 10 minutes or until the yeast has been activated and the mixture is foamy.

Step 2

Combine yeast mixture with flour, olive oil and salt in the bowl of a stand mixer. Mix until the dough starts to come together. Add the chopped walnuts and raisins and knead until dough is smooth and elastic, about 10 minutes. Lightly oil a bowl with 1 tbsp oil and transfer dough to the bowl, turning to coat. Cover with plastic wrap and let proof in a warm area until doubled in size, about 1 1/2 hours.

Step 3

Punch down the dough and shape into a large round loaf. Transfer to a baking sheet and loosely cover with plastic wrap. Let proof until doubled in size, about 30 minutes.

Step 4

Preheat oven to 425 degrees F.

Step 5

With a sharp knife, make 1/8-inch deep slashes across the top of the bread. Bake for 15 minutes, reduce the oven to 375 degrees and continue to bake 30 minutes or until browned. Remove from oven and cool completely.

Step 6

Lower oven heat to 350 degrees Fahrenheit.

Step 7

Slice the bread into thin slices, about 1/4 inch thick. Brush the top side with butter and sprinkle a generous amount of sugar, about 1 tsp depending on how long the slice is. Bake on a sheet pan for 8 minutes or until crisp.

Step 8

Remove from oven and flip over the bread slices. Brush with butter and sprinkle more sugar. Bake an additional 8-10 minutes or until lightly golden brown. Remove and cool.