Chocolate Chestnut Bread #BreadBakers

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.

I'm sure you could make this bread without the chestnuts, maybe using a different nut or ingredient, but it's definitely tasty and worth making.  I would probably rather leave out the chestnuts than use a harder tree nut.  A friend suggested dates as an ingredient and I believe that would be truly decadent!  I used mini chocolate chips as my "finely chopped chocolate".  If you happen to have Platinum yeast, I would suggest using that, or an osmotolerant yeast, or just plan on a longer rise time than the recipe calls for, due to the richness and sugar.  It's possible that the Platinum yeast will yield a tighter crumb since it has dough enhancers.

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
2 cups (330g) unbleached all-purpose flour


cup chopped roasted and peeled chestnuts
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.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. 




  1. I happen to have some chestnuts in the freezer that I've wanted to use. I love the gorgeous crumb on this loaf!

  2. Look at all those air holes in this bread. I was expecting more of a quick bread from the title. This looks amazing.

  3. Amazing bread and love the texture of this bread!


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