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Sweet bread with chestnut flour, chocolate and raisins

by Ada Parisi
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Pane dolce con farina di castagne, cioccolato e uvetta

Sweet bread with chestnut flour, dark chocolate and raisins. Given that it is time to chestnuts, why not exploit them and prepare a nice sweet bread with chestnut flour to eat for breakfast? The sweet and slightly smoky taste is enriched with raisins and chocolate chips I like to serve it with a thick vanilla custard, but it's also great alone or with jam. In short, you can not try the recipe today, also because to find the right doses it took me quite a while’ of time. The dark chocolate and raisins blend perfectly with the slightly smoky taste of chestnut flour.

To prepare sweet bread with chestnut flour, dark chocolate and raisins just use the yeast, Cool the secco (but of course you can also use the yeast). But there are three risings to deal (as in a video game). The process is, however, easy and, If you want, You can enrich it with nuts or with what comes to mind.

I believe that everyone has at home a chestnut flour bag that does not know how to use. This is a good way, but take also a look at all my RELATED LINKS, is made of flour is of fresh chestnuts. And remember that the chestnuts are rich in carbohydrate sugars. Is, then, They can easily replace the potatoes and pasta in different preparations, stews and soups including.

This bread is delicious for breakfast, with butter and jam or with a hazelnut cream, perfect to be soaked in milk, but it can also be used alone. It has a wild taste and autumn that will remain in your heart. The notes will explain how to make a maturing in the refrigerator, if you had time, for increased digestibility. Have a good day!

Pane dolce con farina di castagne, cioccolato e uvetta

SWEET BREAD WITH CHESTNUT FLOUR, RAISIN AND CHOCOLATE (doses for a standard loaf pan)

Portions: 8 Preparation: cooking:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

380 grams of flour 00

120 g of chestnut flour

1,3 DL of milk

70 grams soft butter

5 grams of fresh yeast or 2 grams dry

3 whole eggs

100 grams caster sugar

100 grams of raisins

100 grams of dark chocolate drops

butter and flour for the baking mould, to taste

the recipe crème anglaise You can find it HERE, and you only need to prepare half dose

Procedure

panedolcedicastagne

To prepare sweet bread with chestnut flour, raisins and chocolate, Dissolve yeast in a little warm milk (not warm, otherwise the poor will kill yeast), then add the caster sugar and 50 grams of flour. Stir with a whisk until you have a semi liquid batter, cover and leave to rest at room temperature for 30 minutes.

On a clean work surface place the two types of flour, the soft butter and eggs, then mix everything so coarse. Add the batter yeast and continue to knead until the mixture, from soft and sticky, it becomes smooth and elastic. Place in a lightly greased bowl of extra virgin olive oil, cover and then somewhere warm until doubled the dough (Let's say 30 degrees would be the ideal temperature, so it's fine to leave to rest in the oven with the light on, or near a heat source).

While the dough rises, Soak the raisins in warm water (even with an addition of rum or brandy if you like). then dry it well.

When the dough has doubled in volume, spread it on the floured work surface until you have a rectangle along because the Loaf pan you will use. Place the rectangle of dough, raisins and chocolate chips and roll it on the same long edge like a strudel.

Grease and flour the Loaf pan and lay the dough. Cover and let rise in warm (always the famous 30 degrees) until doubled.

Preheat oven to 200 degrees and bake sweet bread with chestnut flour, raisins and chocolate for 45 minutes. Then turn out and allow to cool on a wire rack. Sprinkle with plenty of powdered sugar before serving.

The sweet bread with chestnut flour, raisins and chocolate is perfect for breakfast, with butter and jam, or accompanied by cream chocolate spread, or if you want to serve it in a more refined, You can serve it accompanied by custard, as I did (incurable sweet tooth). Bon appétit!

Note

The rise will be very long, because I just use baking powder. If you prefer, You can also leave ripen the dough in the refrigerator for 24 hours and then proceed normally with the leavening. The maturation in the refrigerator from 24 to 36 hours allows a perfect digestion of starch, It ensures more structure to the dough and increased digestibility.

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