Instructions: Preheat the oven to 375 degrees. Grease two 8- by 4- by 2-inch loaf pans.

For the bread: In a mixing bowl, combine the yeast, brown sugar and butter together. Whisk in the warm water to dissolve the yeast. In a separate bowl, combine the flours, walnuts, cherries and salt together. Using a electric mixer with a dough hook, pour the yeast mixture into the mixers bowl. Add the flour mixture. On the lowest speed, mix the bread mixture until slightly incorporated. With the mixer on high speed, continue mixing until the dough forms a ball around the dough hook and comes away from the side. Place in a lightly-greased bowl, cover, and let rise in a warm place until double in size, about 1 to 1 1/2 hours.

Punch the dough down. Turn out onto a lightly-floured surface. Divide in half and shape into loafs. Place the loafs in prepared pans, cover, and let rise in a warm place until double in size - about 1 hour. Sprinkle with flour for a rustic look. Bake for 40 minutes or until done. Remove from the oven and invert on wire racks for cooling.

Arrange the cheeses, nuts and dried cherries on the platter. Drizzle with extra-virgin olive oil. Sprinkle the rim with the fresh black pepper and chopped parsley. Slice the bread and arrange on the platter or serve sliced and off to the side.

This recipe yields 4 servings.

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