CHESTNUT BREAD RECIPE RECIPES

Steps:

• Preheat oven to 400 degrees F.
• Cover raisins with warm water (or wine) in a bowl and let soak.
• Meanwhile, sift chestnut flour with a flour sifter or push it through a fine sieve into a medium bowl--this can be harder than it sounds, because the flour typically has many hard lumps. Add 1 cup water and whisk until combined. Stir in 1 tablespoon oil. Let the batter rest for 15 minutes.
• After 15 minutes, the consistency of the batter should be similar to pancake batter; if it's too thick, add another tablespoon or two of water to thin it a little bit. Drain the raisins and stir into the batter along with walnuts
• Place the remaining 1 tablespoon oil in an 8-inch square baking pan and set in the oven for 2 to 3 minutes to heat the oil. Tilt the pan so the oil coats the bottom and sides. Pour in the batter and smooth to the edges (some of the oil will be pooling around the edges of the pan). Sprinkle with pine nuts and rosemary.
• Bake until dry on top and the edges are browned, 25 to 30 minutes. Let cool on a wire rack for 15 minutes. Loosen the sides with a knife before turning the bread out of the pan or lifting it out with a large spatula. Serve warm or at room temperature.

Steps:

• Place the dried pears in a bowl with 250 ml (approximately 1 cup) of water, cover and soak 12 hours.
• Preheat the oven to 250°C (approximately 480°F). Cut an x in the rounded side of the chestnuts and roast until the shells pop open, about 30 minutes. Remove, let cool, peel and finely chop.
• In a small saucepan, bring the soaked pears and their soaking liquid to a boil. Reduce to a simmer, cover and simmer until the pears are tender, about 20 minutes. Drain reserving the cooking liquid. Finely chop the pears, transfer to a bowl and add the chopped chestnuts.
• Crumble the yeast into the milk and mix with the two types of flour and about half of the cooking liquid, the spices, honey and lemon zest, and knead to a smooth dough. (Add more liquid if the dough is dry, more flour if it's too wet.) Cover and let rise in a warm place, such as a 50°C (approximately 125°F) for 1 hour.
• Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper. Put the dough on a floured work surface and knead in the pear and chestnut mixture. Divide the dough in half and shape the dough into two loaves. Brush with a little of the cooking liquid and place on the baking sheet. Cover and let rise 30 minutes. Bake until the bottom of the loaves sound hollow when tapped, about 1 hour.
• Mix the dessert wine with the cooking liquid and the fresh pears. Serve with the bread.