Our BreadBakers challenge for this month is no knead breads, hosted by Sneha's Recipe. This type of recipe is great for fitting in to the schedule here and there, as well as avoiding a lot of hands on work. This is nice for those with mobility issues, arthritis, time constraints, etc. This particular recipe came out of the need to use up some chestnuts I had left in the freezer. I might not have made it otherwise. I will definitely have to keep chestnuts on hand more often! It doesn't use a huge amount, which is nice since they tend to be expensive, but this is such a treat of a loaf. It smells heavenly, has amazing texture, tastes phenomenal, makes out of this world cinnamon toast, the dough can hold in the fridge for up to five days, and it's just an altogether great recipe. It's rich and tender and flaky on the edges. And of course the chocolate. Actually I am quite picky about chocolate in my bread. I don't put it there very often at all. But this one absolutely works.
Chocolate Chestnut Brioche
Makes 1 loaf
½ cup lukewarm water
1½ tsp active dry yeast or Platinum yeast
1 tsp kosher salt
2 large eggs
2 tbsp + 2 tsp (57g) honey
½ cup (113g) (one stick) unsalted butter, melted and cooled slightly
2⅓ cups (330g) unbleached all-purpose flour
⅓ cup chopped roasted and peeled chestnuts
⅓ cup finely chopped chocolate
Egg wash: 1 egg yolk plus 1 tablespoon water (beaten together)
Mix yeast, salt, eggs, honey and melted butter with water in a bowl or food-storage container. Mix in the flour with a wooden spoon or Danish dough whisk. The dough will be loose and sticky but will firm up when chilled.
Cover the bowl loosely with plastic, and leave at room temperature until dough rises for approximately 2 hours. Refrigerate for at least four hours before using, it is easier to handle when thoroughly chilled. The dough can be kept for up to 5 days in the fridge.
Turn out the dough onto a lightly floured surface and roll it out to a 1/4-inch rectangle. Distribute the chestnuts and chocolate evenly over the dough and then knead until thoroughly combined. (I actually stirred mine in at the beginning of making the dough.)
Form the dough into a ball or loaf and place in a well buttered 6-inch Panettone pan or 8x4-inch loaf pan. Cover loosely and let rise for 90 minutes. (If using regular yeast, rise time may take up to 2½ hours.)
Preheat oven to 350°F. Brush risen dough with egg wash. Bake on center rack about 60 minutes, or until caramel colored and set when tapped on the top. You may cover the top with foil during the last 20 minutes to prevent over browning.
Allow loaf to cool for about 20 minutes in pan. Remove from pan and allow to cool on a rack before serving.
We take turns hosting each month and choosing the theme/ingredient.
- Chocolate Chestnut Bread by A Messy Kitchen
- Easy No Knead German Crusty Rolls by Karen’s Kitchen Stories
- Mixed Grain Sourdough Soda Bread by Food Lust People Love
- No Knead Knead Marbled Brioche by Passion Kneaded
- Pide Ekmek (Turkish Flatbread) by A Day in the Life on the Farm
- Rustic Homemade No Knead Bread by Sneha's Recipe
- Vegan No Knead Tomato Basil Bread by Magical Ingredients