* Exported from MasterCook *
Bread, Chocolate Chestnut
Recipe By :Jeff Hertzberg and Zoë François
Serving Size : 36 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Chocolate/Cocoa Nuts
Posted
Amount Measure Ingredient -- Preparation Method
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For the brioche dough:
1 1/2 cups lukewarm water
1 tablespoon RED STAR Platinum Superior Baking Yeast --
(~1 1/2 pkt)
1 tablespoon kosher salt
6 large eggs
1/2 cup honey -- (170g)
1 1/2 cups unsalted butter -- melted and cooled slightly, (340g)
7 cups unbleached all-purpose flour -- (990g)
For the mix-ins:
1 cup chopped chestnuts -- roasted and peeled
1 cup finely chopped chocolate
Egg yolk wash:
1 egg yolk -- mixed with
1 tablespoon water -- for brushing loaf
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. 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.
Makes enough dough for at least three 1 1/2 lb loaves or 2 large loaves.
Mix Platinum yeast, salt, eggs, honey and melted butter with water in
a 6-Quart Round Food-Storage Container with Lid (not airtight) container.
Mix in flour without kneading, using a spoon, a Danish Dough Whisk or
a heavy-duty stand mixer (with paddle). The dough will be loose but
will firm up when chilled.
Cover (not airtight), and allow to rest at room temperature until
dough rises for approximately 2 hours. Then refrigerate for at least
four hours before first use, it is easier to handle when thoroughly
chilled. This dough can be stored for up to 5 days in the fridge.
Beyond that, the dough stores well in the freezer for up to four
weeks in an airtight container, in one-pound portions. When using
frozen dough, thaw and use as instructed.
Pull out a 2 pound piece of dough, roll it out to a 1/4" rectangle,
distribute the chestnuts and chocolate evenly over the dough and then
knead until thoroughly combined.
Form the dough into a ball and place in a well buttered 6" Panettone
Pan. Or if you are using a Paper Mold, you will want to make sure it
is tall enough or use a wider one.
Cover with towel, and let rise for 90 minutes.
Preheat oven to 350F, with a rack placed in the center of the oven.
After dough has risen, brush with egg wash.
Bake for about 60 minutes, or until caramel colored and set when
tapped on the top.
Allow loaf to cool for about 20 minutes in pan. Remove from pan and
allow to cool on a rack before serving.
S(Internet address):
https://redstaryeast.com/recipes/chocolate-chestnut-bread/
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Per Serving (excluding unknown items): 385 Calories; 22g Fat (48.5%
calories from fat); 5g Protein; 47g Carbohydrate; 3g Dietary Fiber;
62mg Cholesterol; 177mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 4 Fat; 2 Other Carbohydrates.
NOTES : 2019 - 1104