Nutella Twist Bread
Originally posted 12/13/17
Ingredients (Yield: 1 large loaf)
1 cup of Very Warm Water (Warm to the touch, but not so hot that it burns you)
2 and 1/4 teaspoons of yeast
2 teaspoons of sugar
1 teaspoon of salt
1 tablespoon oil
2 and 1/4 cups of flour, plus extra
1/2 cup of nutella
Step 1: Add your water, yeast, and sugar to a large mixing bowl. Stir briefly, then let sit for 10 minutes, or until the yeast “blooms”.
Step 2: Add your oil, salt, and egg. Mix well.
Step 3: Add 1 cup of your flour and stir. Add the second cup of flour and stir.
Step 4: Add your last 1/4 cup of flour and knead the dough with your hands until it is smooth and elastic. If your dough is too sticky, add another tablespoon or so of flour.
Step 5: Place your dough into a lightly oiled bowl. Cover with a towel and allow it to sit undisturbed for 1 hour, or until the dough has doubled in size.
Step 5.5: Line a cookie sheet with aluminum foil or parchment paper. Preheat your oven to 350F
Step 6: Once your dough is risen, lightly flour your counter-top and dump your dough out. Flatten your dough into a large rectangle, making sure that the dough isn’t sticking to the counter.
Step 7: Warm up your nutella briefly by placing it in the microwave for a few seconds, or by running the jar under hot water. Pour your nutella onto your dough and gently spread it around evenly.
Step 8: Roll up your dough. You can roll it up on the short end or the long end, that’s up to you. I rolled from the short end.
Step 9: Using a sharp knife, slice your rolled up dough lengthwise. I dip my knife in flour every so often to keep the dough from sticking.
Step 10: Twist the two “ropes” of dough together, turning the inner layers out slightly to display the nutella goodness!
Step 11: Bake for 15-20 minutes, or until browned on top.
Step 12: Cool slightly or all the way before serving. Store in an airtight container for up to 1 week.