Food Processor Walnut Bread

Let the food processor do the kneading on this walnut bread. Instead of 10 minutes of hand work, the metal blade kneads the dough in about 40 seconds flat, producing a uniformly supple, elastic dough with a fraction of the effort.

A blend of bread flour and whole wheat flour gives you the best of both worlds. The bread flour provides gluten strength for a good rise, while the whole wheat adds a nutty, slightly sweet depth that pairs naturally with the walnuts.

The walnuts get pulsed in at the very end, just 10 seconds so they break up slightly but don’t turn into walnut butter. Any pieces that fall loose get pressed into the dough by hand. Toast them first for a deeper, more pronounced nut flavor that doesn’t fade after baking.

Brown sugar in the dough adds a hint of molasses sweetness, and the egg wash glaze before baking gives the crust a deep, glossy brown.

Slash the top before baking for looks and function. The cuts let steam escape so the loaf rises evenly and doesn’t crack in unexpected places.

Kitchen Tips

• The dough should clean the sides of the bowl when it’s the right consistency. Too sticky means add flour; crumbly means add water, a teaspoon at a time.
• Rise the dough in a sealed plastic bag for the first rise. It traps moisture and heat efficiently.
• Toast walnut pieces at 350°F (175°C) for 8 to 10 minutes before adding. Watch closely since they go from toasted to burnt quickly.
• The loaf is done when it sounds hollow when you tap the bottom. If it thuds, give it another 5 minutes.

Variations

• Use pecans or hazelnuts instead of walnuts for a different nut character.
• Add a tablespoon of honey in place of brown sugar for a floral sweetness.
• Fold in dried cranberries with the walnuts for a fruit-and-nut loaf.