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In a bowl of a stand mixer equipped with a dough hook, dissolve yeast in lukewarm water. Stir in brown sugar until dissolved. Let stand for 15 minutes, until it begins to foam.
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Meanwhile, cook bulgar in boiling water, stirring frequently until water is absorbed and bulgar has softened (about 10-12 minutes).
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Into the yeast mixture, whisk in beaten egg, salt, cooked bulgar, melted butter, and walnut oil, until well combined.
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Place the bowl on its stand. With the mixer on low speed, add flour 1/2 cup at a time, incorporating it
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fully before adding the next 1/2 cup. After you've added 2 cups of flour, stir in chopped walnuts. Continue adding remaining flour, using only enough to create an elastic dough. This process should
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take about 8 minutes.
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Remove dough from the bowl and knead by hand for a few minutes until dough is a smooth ball. (If you don't have a stand mixer, this whole process could be done by hand.)
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Butter a large bowl and roll the dough to coat all sides thoroughly. Cover with plastic wrap, and let rise in a warm place for 1 hour or until dough has doubled in bulk. Punc dough down, cover it again, and let rise for about 35 minutes or until doubled.
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Butter two 81/2 x 5-inch baking pans. Remove dough to a very lightly floured surface and cut in
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half. Flatten each half into a rectangle about the size of the pans. Fold half of the rectangle toward the
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center, then fold over the other half, as if folding a letter. Press the folds together and roll over so that the
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seam side is down. Fit each piece into the pans. If the dough is too long for the pans, fold the ends under,
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as well. Loosely cover and let rise for 30 minutes, until nearly doubled in bulk.
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Set a rack in the middle of the oven and preheat to 375u00b0F. Brush the top of each loaf with melted butter
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and once again halfway through the baking process. Bake loaves for 30-35 minutes, until golden brown and loaves sound hollow when tapped on the bottom. Remove loaves to a rack. Brush all over the loaves with melted butter and wrap each loaf in paper towels to keep the crust soft.
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When cooled, slice bread. To serve, spread generously with cream cheese, placing sliced stuffed olives
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decoratively on each slice.
