What could be better than freshly-baked bread? Hmmmm, I'm thinking some Braided Nutella Bread! I came across this recipe while searching for something different. Boy, did I find it! I've made plenty of "pizza twists" in my day, so I knew putting this all together would be challenging. Give it some practice, and before you know it, you'll become a braiding/twisting pro ... and your creations will dazzle everyone!
- 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
How to Make It:
- 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. (It might be 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. (Keep a close eye on your bread when you increase the temperature).
- Remove from oven, and let cool before serving.