Kiev bread with chestnuts
Kiev chestnuts are a trademark of Kiev. But for this recipe you will still need edible chestnuts. For baking and making desserts, they are a real godsend! Direct proof - a recipe for bread with raisins and chestnuts.
Ingredients
| FOR BREAD: |
| yeast 1.5 tsp. |
| flour 500 g |
| water 330 ml |
| raisins 100 g |
| peeled chestnuts 50 g |
| sugar 2 tbsp. |
| milk powder 2 tbsp. |
| butter 2 tbsp. |
| honey 2 tbsp. |
| salt 2 tsp. |
| FOR SANDWICH: |
| Philadelphia cheese |
| lightly salted salmon |
| dill |
Instructions
Step 1
For the bread: Chop the chestnuts and roast them in a dry pan. Allow the chestnuts to cool.
Step 2
Sprinkle the flour into a large bowl. Make a depression in the center of the flour, add the yeast, pour in the warm water and mix all the ingredients thoroughly. Leave the dough to "rest" for 30 minutes to get an oparah to start fermenting and raise the dough.
Step 3
Add the sugar, milk powder, salt, honey and melted butter to the dough. Knead the dough by hand and knead until the dough pulls away from your fingers and takes the shape of a ball.
Step 4
Cover the dough with a towel and leave to rise for 2 hours in a warm place. Dip the raisins in the flour to ensure that they are evenly distributed throughout the dough and do not fall to the bottom of the mold.
Step 5
Grease the baking dish with butter and sprinkle with flour.
Step 6
Mix the dough, add the raisins and chopped chestnuts. Place the dough in the baking dish and leave to rise for another hour.
Step 7
Preheat the oven to 180-200 C and then bake the bread for 50-60 minutes.
Step 8
For the sandwich: Mix the Philadelphia cheese with the finely chopped dill.
Step 9
Spread the chestnut bread slices with the cheese mixture and place a few slices of lightly salted salmon on top.
