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Chocolate Chestnut Bread

Chocolate Chestnut Bread
This elegant bread 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. You can also bake this in a loaf pan or even muffin cups.
Yield 1 loaf



Brioche Dough

  • Makes enough dough for at least three 1½-pound loaves or 2 large loaves
  • 1 1/2 cups lukewarm water
  • 1 tablespoon Platinum Yeast
  • 1 tablespoon kosher salt
  • 6 large eggs
  • 1/2 cup (170g) honey
  • 1 1/2 cups (340g) unsalted butter, melted and cooled slightly
  • 7 cups (990g) unbleached all-purpose flour (see note)


  • 1 cup chopped roasted and peeled chestnuts
  • 1 cup finely chopped chocolate
  • Egg wash: 1 egg yolk plus 1 tablespoon water (beaten together)


  • Make the dough: 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.
  • Make the bread: Pull out a 2 pound (907g) piece of dough, roll it out to a 1/4-inch 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-inch 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 350°F, 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.


Artisan Bread in Five recipes use the scoop and sweep method for measuring flour.
Recipe by Artisan Bread in Five.

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Chocolate Chestnut Bread

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Chocolate Chestnut Bread

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