Instructions:
Yield: 2 standard-sized loaves (using loaf pans)

(For KithcenAid)

With standard mixing attachment, thoroughly combine first five ingredients into large mixing bowl. Add yeast and combine thoroughly. Add liquids and mix only until dough starts to form a ball - approximately 10-20 seconds.

Attach dough hook to mixer and knead dough for approximately 7-9 minutes, adding walnuts midway through the kneading process. Remove dough to greased glass container; cover loosely with tea towel or plastic wrap. Set in a warm, draft-free location until doubled in bulk; punch down. Repeat.

Punch down dough; divide into two equal-sized pieces. Form into loaves and place in lightly greased (I use Pam cooking spray) loaf pans. Cover loosely with tea towel or plastic wrap; place in warm, draft-free location until dough reaches the top of the loaf pans.

Preheat oven to 500F while dough is rising in loaf pans.

Turn heat down to 375 (or 350 if using convection); immediately uncover loaves and place into oven for 25 minutes. Remove loaves from pans and place back into oven, baking for approximately 15-20 additional minutes, or until crusts are nicely browned and loaves test done. Remove to cooling racks. As soon as loaves are removed from oven, melt butter over low heat and brush lightly over crusts for softer crust.

Allow loaves to cool for at least 60 minutes before slicing. If freezing loaves for later use, cool thoroughly (about 2 hours).

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