Jane Grigson's Walnut Bread from Southern Burgundy
from "Beard on Bread" by James Beard

This recipe makes one of the most attractively flavored and textured breads I have had in a long time. Baked in intriguing small, round loaves, it is light and has a pleasant crust and a delicate onion flavor. It's good with broiled or roasted meats, or with some cheeses, notably goat.

5 cups all purpose flour (preferably unbleached)
1 tablespoon salt
2 tablespoons sugar
2 packages active dry yeast
2 cups warm milk
1/2 cups walnut oil or olive oil or 8 tablespoons (1 stick) butter, melted but cool
1/2 cups walnuts, roughly chopped
3/4 cup onion, finely chopped

Sift flour, salt, and sugar into a warm bowl. Dissolve the yeast in 1/2 cup of warm milk, and pour it into the middle of the flour, together with the walnut oil (or butter) and the rest of the milk. Knead well until the dough is firm and blended into a smooth, springy ball, about 10 minutes.

Leave in a warm place to rise for 2 hours. Punch down the dough, mix in the walnuts and onions, shape into four rounds, and leave on a greased baking tray to rise for 45 minutes. Bake at 400 degrees F for 45 minutes or until the loaves sound hollow when tapped underneath.