Chestnut bread

Ingredients for 6 sandwiches:

400 of flour 00
300 ml of water
200 g of chestnut pulp
8 g of fine salt
10 g of brewer’s yeast
1 teaspoon of honey
3 tablespoons of olive oil
2 bay leaves
coarse salt

Procedure for the Chestnut Bread:

To prepare the Chestnut Bread we start by boiling the washed chestnuts under running water, putting them in a pressure cooker completely covered with water, add two bay leaves and 1 teaspoon of coarse salt, cook after the whistle starts for 25 minutes. Drain and allow to cool so as not to burn yourself before peeling and removing the skin that covers the inside of the fruit.

Now let’s start preparing the bread by dissolving the yeast with the water directly in the bowl where you are going to knead, pour the oil, the salt, the honey and the flour, start the leaf at speed 2 (you can also work by hand by putting on the work the flour pour the water with the yeast dissolved inside add oil, honey and salt and work the dough energetically for at least 10 minutes) … and then change with a hook to work until you get a homogeneous and smooth dough.

Form a smooth ball and let it rise for 3 hours at a temperature of 20 °.

Braid of bread

Once you have taken the dough, divide it into 6 pieces and add the chestnut pulp in each one, form 6 balls trying to give a round shape. Transfer them to a baking sheet lined with parchment paper, cover with a cloth and wait for them to rise for another 30 minutes.

Brush the entire surface of the sandwiches with oil.

Bake in a preheated oven at 180 ° C for about 15/20 minutes. Check that the surface does not darken too much. Allow to cool completely before serving.


Sandwich with sausage and sauerkraut

Chiodini mushroom sauce