Jane Grigson's Walnut Bread from Southern Burgundy

Yep, it's delicious. Full of walnuts (which I toasted, though I'm not sure how much it made a difference in the final product) and onion (I used red onion, and it was very pretty, and I'd use a little more next time) and walnut oil and milk. The dough was pretty sticky, but it came out okay. It made four cute little loaves! I thought they would be silly and small, but they're really perfect. They'd be great to bring to parties, or give as gifts. They smelled AMAZING while baking, really filled the whole house. But then the flavor of the loaf is surprisingly mild - rich and tasty, but not as strong as the smell led us to believe. Great texture - soft and chewy, with a nice flavorful crunch. A big winner.

Also, it was a little cold in the house, and I thought Where will I put the dough to rise? And then I remembered something someone mentioned once, which is to put the dough in the microwave with a bowl of hot water, and you've got your warm, moist, draft-free space right there (as long as you don't accidentally turn it on, in which case it'd be way too warm and moist, and way too explody, since I used a metal bowl). But it worked so great! The dough rose in no time. Look!

I will definitely use that handy tip again.