Instructions: MAKES 2 baguettes or 1 standard loaf.

STANDARD 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 machines signal to add nuts.

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

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

Tested with butter; and again with margarine (not lowfat).

NOTES : Good one. Aromatic. Good texture. Great with summer salads.

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