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1
Melt butter in heavy large skillet over medium heat.
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2
Add onion and saute until tender, about 5 minutes.
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3
Let cool.
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4
Combine milk and sugar in large bowl.
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5
Sprinkle yeast over; stir to blend.
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6
Let stand until foamy, about 10 minutes.
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7
Transfer to processor.
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8
Mix in onion mixture, salt and 1 cup flour.
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9
Blend in enough remaining flour, 1 cup at a time, to form smooth ball.
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10
Transfer dough to floured work surface and knead until smooth and elastic, about 3 minutes.
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11
Shape dough into ball.
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12
Butter large bowl.
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13
Place dough in bowl; turn to coat.
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14
Cover bowl with clean kitchen towel.
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15
Let dough rise in warm draft-free area until doubled in volume, about 45 minutes.
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16
Butter heavy large baking sheet.
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17
Punch down dough.
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18
Turn out onto floured work surface.
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19
Sprinkle walnuts over; knead to incorporate.
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20
Divide dough in half.
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21
Shape each half into 6-inch round loaf.
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22
Place dough rounds on prepared baking sheet, spacing 4 inches apart.
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23
Flatten slightly.
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24
Cover with dry towel.
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25
Let rise in warm draft-free area until almost doubled in volume, about 45 minutes.
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26
Preheat oven to 400F.
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27
Bake until loaves are golden brown and sound hollow when tapped on bottom, about 25 minutes.
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28
Transfer to racks; cool.
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29
Serve at room temperature.
