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1
Preheat the oven to 400 degrees F. Spread the corn flour onto a baking sheet and roast for 15 minutes.
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2
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.
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3
Start mixing at low speed for 4 minutes then increase to high speed for 7 minutes.
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4
Add the chestnuts and continue mixing for 1 more minute at low speed.
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5
Let the dough rest for 1 1/2 hours in the mixing bowl at room temperature.
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6
Transfer the dough from the mixing bowl to a flat surface and shape into a dough round.
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7
Cover the dough and let rise for 1 hour at room temperature.
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8
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.
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9
Uncover the dough.
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10
Preheat the oven and a pizza stone, if desired, to 480 degrees F. Bake the dough on the pizza stone or a sheet pan for 25 minutes.
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11
Turn the oven off and let the bread stand inside for 10 minutes.
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12
The bread should sound hollow when knocked on the bottom.
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13
Take the bread out of the oven and enjoy.
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14
Read more at: http://blog.foodnetwork.com/fn-dish/2014/12/how-to-make-chestnut-bread-for-the-holidays/?oc=linkback
