Maison Kayser's Chestnut Bread
Serves: 2
Rowena Kautzer
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
49
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Special equipment: A pizza stone Preheat the oven to 400 degrees F
2
Spread the corn flour onto a baking sheet and roast for 15 minutes
3
Mix the roasted corn flour, wheat flour, yeast, honey, salt and 1/2 cup water in the bowl of a stand mixer fitted with a dough hook attachment
4
Start mixing at low speed for 4 minutes then increase to high speed for 7 minutes
5
Add the chestnuts and continue mixing for 1 more minute at low speed
6
Let the dough rest for 1 1/2 hours in the mixing bowl at room temperature
7
Transfer the dough from the mixing bowl to a flat surface and shape into a dough round
8
Cover the dough and let rise for 1 hour at room temperature
9
Shape the dough into a round ball and leave covered with a damp cloth on a sheet pan at room temperature for an additional 2 hours
10
Uncover the dough
11
Preheat the oven and a pizza stone, if desired, to 480 degrees F
12
Bake the dough on the pizza stone or a sheet pan for 25 minutes
13
Turn the oven off and let the bread stand inside for 10 minutes
14
The bread should sound hollow when knocked on the bottom
15
Take the bread out of the oven and enjoy