Recipe: Bud's (NYC) Walnut Onion Bread (including bread machine instructions)

WALNUT ONION BREAD

"Bread served by Bud's on Columbus Avenue in New York City (in the 1980's). Adapted for bread machine."

1 cup milk, warmed
1/4 cup butter or margarine
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
3 cups bread flour (or 2 3/4 cups flour if kneading by hand or using dough cycle)*
1 package dry yeast
ADDITIONS:
1/2 cup finely chopped red onions
3/4 cup chopped walnuts

TO MAKE A STANDARD BREAD MACHINE LOAF (1 1/2 lb loaf):
1. Add butter to warm melt stir to melt. Place in the bread bin. Add sugar, salt, flour, and yeast (in that order). Set machine for 1 1/2-lb standard loaf (light or medium crust).

2. During the second kneading, add onion. When that is incorporated, start adding the nuts, a third at a time (or wait for the machine's signal to add nuts).

OR, TO MAKE SHAPED LOAVES:
1. Proceed with step 1 above BUT reduce flour to 2 3/4 cups and use the dough cycle.

2. Remove dough to a floured board; punch down and knead in the onions and walnuts until evenly distributed. Cut in two, and shape into long, thin loaves (BAGUETTES) about 1 1/2 inches thick. Let stand 45 minutes uncovered in a warm draft-free spot.

Meanwhile, preheat oven to 400 degrees F.

Place the loaves on parchment paper on baking sheets and bake at 400 degrees F about 25 to 30 minutes, or until loaves are golden brown and sound hollow when tapped.

*Very tasty bread with good texture. Recipe was translated for the machine and tested. Original recipe calls for 2 3/4 cups flour plus flour for kneading.

Source: Best Recipes From The Los Angeles Times, 1990