The method of manufacturing a brisket according to the present invention comprises: a first step of brising the bark and the bark after drying the brisket； A second step of washing the molted chestnut with water and drying it； A third step of preparing the dried chestnut pulverized chestnut powder and the oven baked chestnut； A fourth step of producing a kneading base； A fifth step of adding the chestnut powder of the third step to the kneading base of the fourth step to produce a chestnut dough； A sixth step of aging the brisket bread dough in the fifth step； A seventh step of finely finishing the processed chest of the third step by a crusher； An eighth step of adding the processed night of the seventh step to the aged bread dough of the six steps to prepare a mixture； And a ninth step of shaping the mixture into a predetermined size and baking the mixture to produce a bread. In addition, in the method for producing bread, the processed chest of the third step is prepared by putting the dried chestnuts of the second step into an oven and baking at a temperature of 200 ° C for 15 minutes. The kneading base of the fourth step in the method of producing bread according to the present invention may be prepared by mixing 20 to 30 parts by weight of sugar, 1 part by weight of butter, 1 part by weight of salt, 0.5 part by weight of baking powder and 5 to 10 parts by weight of egg with respect to 100 parts by weight of wheat flour . In addition, in the method for producing bread, the fifth step of the kneading step is performed by adding 30 to 50 parts by weight of the chestnut powder and 10 parts by weight of water to 100 parts by weight of the kneaded base. Also, in the method for manufacturing a bread, the brisable bread dough of the sixth step is characterized by aging at a temperature of 24 to 26 캜 for 10 hours. Also, the mixture of the eighth step is prepared by adding 50 parts by weight of the finely chestnut-processed chestnuts to 100 parts by weight of the aged c
