1 package yeast
3 cups bread flour
1 1/2 tsp. sugar
1 1/2 tsp. salt
1 cup plus 1 Tbsp. warm milk
1/4 cup butter
1/2 cup chopped fresh red onion
3/4 cup chopped pecans or walnuts (use ingredients at room temp)

Dissolve yeast in warm milk in warmed bowl. Add sugar and let stand for 5 minutes.

Add salt, butter, onion and pecans. Attach bowl and flat beater. Turn to stir speed and mix 30 seconds.

Exchange beater for dough hook and add 2 cups flour. Turn to speed 2 and mix until combined, about 1 minute. Add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl. Knead on speed 2 for 2 minutes longer.

NOTE: Dough may not form a ball on hook; however, as long as there is contact between dough and hook, kneading will be accomplished. Do not add more than the maximum amount of flour specified or dry loaf will result.

Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down and divide in half. Shape each half into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 1/2- inch loaf pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.

Bake at 350*F for 40 to 50 minutes or until done. Remove from pans immediately and cool on wire racks.

YIELD: 2 loaves