Chocolate Chestnut Bread with Red Star Yeast

Chestnuts roasting on an open fire is such an iconic image of Christmas. If you’ve never had roasted chestnuts, they are one of the sweetest and creamiest of nuts and the absolute perfect pairing with chocolate. This elegant bread is from our new Holiday and Celebration Bread in Five Minutes a Day book and is super easy to make. If you have a tall panettone mold, it makes a really festive loaf for the holidays or a great gift, along with our newest book. You can also bake this in a loaf pan or even muffin cups.

I also used this loaf to make a wonderful bread pudding (recipe link at the end). Watch our video on instagram of how we made the bread and tips for kneading ingredients into dough you have stored in the refrigerator.

2 pounds – from a batch of Brioche dough made with Platinum Yeast from Red Star

1 cup chopped Roasted and Peeled Chestnuts

1 cup finely chopped chocolate

Egg yolk wash (1 yolk mixed with 1 tablespoon water)

Mix the dough in a 6-Quart Round Food-Storage Container with Lid with a Danish Dough Whisk or with a Stand Mixer, as directed in the recipe. You can certainly use any of our enriched doughs, from any of our books.

A single batch of dough will make about 2 large loaves.

Once the dough has rested on the counter for 2 hours, refrigerate it until it is thoroughly chilled.

Pull out a 2 pound piece of dough, roll it out to a 1/4-inch rectangle, distribute the chestnuts and chocolate and then knead until thoroughly combined.

Form the dough into a ball and place in a well buttered 6-inch Panettone Pan . If you are using a Paper Mold, you will want to make sure it is tall enough or use a wider one.

Let the dough rise for 90 minutes.

Preheat the oven to 350°F with the rack in the middle of the oven.

Bake for about 60 minutes or until caramel colored and set when tapped on the top.

Allow the loaf to cool for about 20 minutes in the pan, then remove and cool completely on a cooling rack.

Enjoy and Happy Holidays!

To make any of the leftovers into bread pudding, you’ll find the recipe on Zoë’s website.



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17 thoughts on “Chocolate Chestnut Bread with Red Star Yeast

  1. When you refer to a batch of the brioche dough – is that the full 4 lbs of dough or a 1 1/2 lb piece. I made the full quantity of dough last week, used 1 1/2 lb for the Star Bread and have the rest in the freezer. Thanks!

    1. Hi Susan,

      It was a mistake, it was meant to say 2 pounds of dough from a batch of brioche. Thank you so much for bringing that to my attention. I changed it.

      Cheers, Zoë

    1. Hi Amy,

      Yes, there sure is and it does get baked. I added a bunch of information that will make this way easier to follow. My apologies for the confusion!

      Thanks, Zoë

  2. Re refrigerating the dough after the 2-hour room temp rise (l’m working on the Mazanec dough p 285): what do you consider refrigerated temperature? I’d love to put it in my garage, which hovers in the 45 degree range. OK?

    1. Hi Laura,

      The average refrigerator temperature is about 35-40°F, so keeping an egg based bread at 45 for any length of time would not work. You can leave lean doughs (no dairy, eggs) at that temp.

      Thanks, Zoë

    1. Hi Cynthia,

      Yes, I would say it can. I would try a smaller loaf and see how you like it. The gluten-free dough doesn’t preform as well when baked in large tall loaves, so maybe try a 1-pound and see what you think.

      Cheers, Zoe

  3. Hi!

    Totally obsessed with the new book! Everything is sooo amazing!

    Quick question: any guidelines for replacing the honey with sugar in the new brioche recipe? I love honey but for some reason I am not enjoying the flavor in some uses for this bread (even though I used the mildest available to me). I use weight (grams) for baking but I’m not sure swapping equal weight works? Is there another reason besides taste for its use?

    Thank you! You guys got me over my fear of yeast with your first book!

    1. So glad to hear, Diana, thanks for the kind words. About honey vs sugar…

      Honey is a very concentrated sugar solution. Roughly speaking, it’s close to a 1:1 swap by volume, but if you do that, you’ll be taking a very small amount of water out of the recipe, and replacing it with a solid. To be perfectly consistent, you’d have to add a little water. My hero in this area is Rose Levy Beranbaum’s book on bread, which says that honey is about 15% water. So you’d have to replace the water corresponding to 15% of a half-cup. See what I mean? Not a whole lot.

      And of course, if you’re really being stickler, you could reduce the sugar volume a bit for the same sweetness effect. Bottom line–it’s very close to a 1:1 volume swap, and the flavor will be neutral.

      1. np! If you find that the resulting dough is too wet, dry, or sweet, you can make the slight adjustments that are required…

  4. I’m hoping to try this next. I’ve made cinnamon rolls (best i’ve Ever made) and lemon twist bread. I needed to let the lemon twist rise longer but it was still tasty. Next time I try that I’m going to try ginger streusel. It would also be good with cranberry curd. Anyway thanks for writing a great book-it was a fantastic Christmas present!

  5. Hi Zoë and Jeff,

    I am totally obsessed with the latest book. It is sooooo AWESOME!

    In the sticky bun recipe, what would happen if I substituted more brown sugar for the honey? Not a fan of honey lately!

    Have a lovely weekend!

    Thanks,
    Diana

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