|Braided Nutella Bread|
This past week we received a big blast from mother nature. Snow, sleet and cold temps! When the temperature drops down low, you can usually find me baking something warm, and comforting in my kitchen. I decided to give this Nutella Braided Bread a try! The aromas wafting through the house, warmed the senses.
|This was a luscious bread, that we all really enjoyed!|
|Roll the dough into a 15x12 and spread with Nutella….then roll tightly|
|Cut down the center with a sharp knife, then twist ends over each other, making sure to turn cut side towards the top|
|When you finish it should look like this….brush with egg wash and bake|
|This actually has more Nutella running through it then can be seen….I would have taken more photos, but the bread was gone before I knew it!|
|A lovely Christmassy way to spend the day….watching the Nutcracker!|
BRAIDED NUTELLA BREAD
adapted from Kokocooks
YIELD: 1 loaf
1/2 teaspoon yeast
1 cup warm water or milk
2 1/2 cups all purpose flour
1 teaspoon salt
2 tablespoon sugar
1/2 cup Nutella
cornmeal for dusting
1 egg, beaten with a tablespoon of water to use as egg wash
In a small bowl, dissolve yeast in ¼ cup of the water with 1 teaspoon of sugar. Let sit for several minutes to activate.
Meanwhile, combine flour, salt, and sugar in the bowl of a stand mixer. Then 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. You could heat the Nutella in a microwave-safe bowl for about 30 seconds. It 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 sharp knife or pizza cutter, 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 rest 20 minutes.
Preheat oven to 350°F. Brush surface of the bread with the egg wash. Bake bread for 25 minutes or until lightly browned.