Chestnut Pan Bread Recipe

Activate yeast and combine liquids

In a small bowl, whisk warm water (about 105–115°F / 40–46°C) with the sugar and instant yeast. Let sit 5–7 minutes until foamy. Meanwhile, warm the milk slightly and stir in the softened butter and the egg, beating until homogenous.

Mix dry ingredients

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine bread flour, chestnut flour, and salt. Mix briefly to distribute ingredients evenly.

Form the dough

With the mixer running on low, pour the foamy yeast mixture and the milk-butter-egg mixture into the dry ingredients. Mix 2–3 minutes to bring the dough together, then increase speed to medium and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, turn onto a floured surface and knead 10–12 minutes, adding small dustings of flour only if the dough is excessively sticky.

First rise

Lightly oil a clean bowl, place the dough in it, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours depending on room temperature.

Prepare chestnut mix

While the dough rises, chop roasted chestnuts into coarse pieces. Gently fold chopped chestnuts with 1 tablespoon honey (reserve 1 tablespoon for glaze) in a small bowl so chestnut pieces are lightly coated.

Deflate and incorporate chestnuts

When the dough has doubled, gently deflate it on a lightly floured surface. Flatten into a rough rectangle and distribute the chestnut pieces evenly across the surface. Fold the dough over the chestnuts and knead briefly (1–2 minutes) until chestnuts are evenly incorporated. Avoid overworking to preserve chestnut texture.

Shape for pan

Form the dough into a smooth loaf shape sized to fit a 9x5-inch pan (or shape as a round free-form loaf for a baking sheet). Lightly oil the pan with the olive oil or melted butter. Place the shaped dough seam-side down into the prepared pan.

Second rise

Cover the pan loosely with plastic wrap or a damp towel and let rise until the loaf puffs about 50–75% (approximately 45–60 minutes). It should spring back slowly when pressed.

Preheat oven

About 15 minutes before the end of the second rise, preheat the oven to 375°F (190°C). Position a rack in the center.

Egg wash and scoring

Brush the loaf lightly with the beaten egg wash for a glossy crust. If desired, score the top with one or two shallow slashes to control expansion. Sprinkle coarse sea salt lightly if using.

Bake

Bake for 30–35 minutes until the crust is golden brown and the internal temperature reaches 190–200°F (88–93°C). If the top is browning too quickly, tent loosely with foil for the last 10 minutes.

Glaze and cool

Remove the loaf from the oven and immediately brush the top with the remaining 1 tablespoon honey (warmed slightly so it spreads easily) for shine and gentle sweetness. Let the bread rest in the pan 10 minutes, then transfer to a wire rack to cool completely (at least 1 hour) before slicing to preserve crumb structure.