Chestnut Pan Bread Recipe

Bloom the yeast: in a medium bowl combine warm water (150 ml) and active dry yeast (7 g). Stir gently and let sit for 5–8 minutes until foamy.

Mix the sponge: add 120 g bread flour and 80 g chestnut purée to the yeast mixture. Stir with a spatula until smooth. Cover the bowl with plastic wrap and let rest at room temperature for 45–60 minutes until bubbly and slightly risen.

Combine dry ingredients: in the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together 280 g bread flour, 30 g granulated sugar, and 8 g fine salt.

Add wet ingredients: add the sponge to the dry ingredients, then add 120 ml whole milk, 1 large egg, and 5 ml vanilla extract. Mix on low speed until a shaggy dough forms, about 2–3 minutes.

Knead and incorporate butter: increase speed to medium-low and add 50 g softened unsalted butter in three additions, allowing each addition to incorporate before adding the next. Knead until the dough is smooth, elastic, and slightly tacky, about 8–10 minutes by mixer (12–15 minutes by hand). The dough should pass the windowpane test or, at minimum, hold together well and feel extensible.

First rise: shape the dough into a ball, place it in a lightly oiled bowl, cover tightly, and let rise in a warm draft-free place until doubled in size, about 60–90 minutes depending on room temperature.

Prepare chestnuts: while the dough is rising, coarsely chop 120 g roasted chestnuts. If using candied chestnuts (marrons glacés), chop more coarsely and drain any syrup. Pat dry if sticky.

Deflate and fold in chestnuts: once the dough has doubled, turn it out onto a lightly floured work surface and gently deflate. Flatten into a rough rectangle and evenly distribute the chopped chestnuts over the dough. Fold the dough over the chestnuts and gently knead 6–8 turns to incorporate them without crushing the pieces.

Shape for the pan: shape the dough into a smooth loaf by tucking edges underneath to form surface tension. Place seam-side down into a greased 9x5-inch (23x13 cm) loaf pan. Smooth the top and cover loosely with greased plastic wrap or a lightly greased clean towel.

Second rise (proof): let the shaped dough proof at room temperature until it rises to about 1 inch above the rim of the pan, about 45–60 minutes. Alternatively, refrigerate overnight for a slow cold-proof (8–12 hours) — bring to room temperature for 30–60 minutes before baking if chilled.

Preheat oven and egg wash: preheat the oven to 180°C (350°F). In a small bowl whisk 1 egg with 10 ml milk for an egg wash.

Score and brush: when the loaf has finished its final proof, lightly brush the top with the egg wash. Optionally score a shallow 1/4-inch slash down the center. Sprinkle 10 g turbinado or coarse sugar evenly over the top if using.

Bake: place the loaf pan on the middle rack and bake for 30–38 minutes. Tent with foil after 20 minutes if the top is browning too quickly. The bread is done when the crust is deep golden and an instant-read thermometer inserted into the center reads 93–96°C (200–205°F).

Brush with butter and cool: remove the loaf from the oven and immediately brush the top with 15 g melted butter for a soft, glossy crust. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack and cool completely (at least 1 hour) before slicing to set the crumb.