We have been experiencing a bit of Indian summer these past couple days here in Central PA. Of course, this is the time I planned to do some baking for the blog. It never fails.
Anyway, today I’m making bread that is slathered with Nutella. You can’t go wrong with that, right?
I was doing a little searching on Pinterest and came across this recipe for Braided Nutella Bread from the fabulous Suzanna of Kokocooks. She created this recipe for World Nutella Day. So a big thanks to her for bringing this awesomeness into the world.
I will also tell you that her loaf looks a bit nicer and fluffier than mine. I probably used too much Nutella. Which in my book is really not a problem.
I was excited to try this recipe because of the braiding technique. It’s actually more of a twist, but the effect is still pretty cool.
I was a little bit nervous about attempting the braiding, but it was a lot easier than it looked. Clearly I haven’t mastered the technique, but I think it still looks pretty.
Let me show you how this delicious loaf comes together.
Here’s what you will need:
½ teaspoon yeast
1 cup warm water
2 ½ cups flour
1 teaspoon salt
1 tablespoon sugar
½ cup Nutella
Cornmeal for dusting
1 egg, beaten with a tablespoon of water to use as an egg wash
Let’s get baking.
In a small bowl, dissolve yeast in ¼ cup of the water. Let sit for 10 minutes to activate.
Meanwhile, combine flour, salt, and sugar in the bowl of a stand mixer. After add yeast and the remaining water, mix on low with a dough hook attachment. Turn speed up to medium, and knead dough for about 7 minutes.
Place dough in a lightly oiled bowl. Cover bowl loosely with plastic wrap, and then set in a warm place. The dough is ready when doubled in size - about an hour.
On a lightly floured surface, roll dough to form a rectangle, roughly 12 x 15”. Spread Nutella in an even layer on the surface, leaving a ½ inch border of dough. (I found it helpful to heat the Nutella in a microwave-safe bowl for about 30 seconds. This makes spreading it much easier.) Roll tightly and place on a parchment-lined / silicon-lined baking sheet that’s been sprinkled with cornmeal. Cut the dough down the middle with a knife, leaving one end intact. Twist ends overtop each other, making sure to turn cut side toward the top. Cover dough loosely with plastic wrap and let sit 20 minutes.
Preheat oven to 350°F. Brush surface of the bread with the egg wash. Bake bread for 20 minutes. Raise temperature to 425°F and bake until lightly browned on top, about 5-7 minutes more.* Remove from oven, and let cool before serving.
*My bread got a little bit darker then I would have liked. Keep a close eye on your bread when you increase the temperature.
Even though it’s a little dark, it looks pretty sensational, doesn’t it? Let me tell you, it tastes even better than it looks.
I’m pretty certain that Nutella can make almost anything taste great.
Look at all those wonderful swirls of chocolate-hazelnut goodness.
All right, it’s time to enjoy a slice of this with a big glass of cold milk. Thanks again to Kokocooks for the recipe and inspiration. Have a wonderful Wednesday!
Oh, and if you’re looking for an even easier recipe involving Nutella, be sure to check out my Nutella Rolls with Cream Cheese Icing. You won’t believe how simple and delicious they are!
For more A Year of Yeast posts, click here.