Monday, August 25, 2014

"Braided" Nutella Bread!

NUTELLA!  Yes, everyone's favorite hazelnut spread, right?  I'm sure you've pinned at least 4 or 5 pins that have something to do with Nutella.  If you haven't, this post may not be for you.

Maybe you've seen it and skipped over it because it looked difficult to make, or maybe it's sitting on your food board.  I know many of you have thought that this would be divine if you could figure out how to make it.  I was intimidated, I won't lie.  I haven't really used yeast before, so I enlisted the help of a couple family friends when I tested this recipe.  :)

The pin should take you to a website called Good Home Design, but there be careful.  There are a lot of pins for this particular recipe that are incorrectly linked!  Even though I tried fixing the link on the pin on my board, Pinterest won't allow you to go to the website.  :(  

Good Home Design is the correct originating website though. 

Here are the ingredients and instructions for the Braided Nutella Bread from the website:
• two and a half cups of all purpose flour;
• a half of teaspoon of yeast;
• a cup of water;
• a teaspoon of salt;
• a tablespoon of sugar;
• some Nutella;
• cornmeal;
• one egg;

Start by dissolving yeast with a quarter of a cup filled water, poured into a small bowl. Take another bowl, and while you let the yeast rest for 10 minutes, mix in – with the use of a stand mixer – the appropriate amount of flour, salt, and sugar. Add the yeast and mix at a low speed. Smoothly turn the speed to medium and keep turning for 7 minutes.

Get another bowl and lightly oil it and place the dough you recently made in there. Cover it with a plastic wrap and in about an hour of sitting in a warm place it will double in size.

Roll some of the dough in order to make a circle. Careful you leave enough because you’ll have to make another circle in a few minutes. Take the Nutella (be careful to take it out the fridge for a while so it would be easy to spread; you could also microwave it for 30 seconds to be sure) and pour an even layer on the surface, but leaving half an inch of margin of dough all around.

The next step is to place another roll off dough (Nutella free) on top. Afterward, place it on a parchment-lined or silicon-lined baking sheet. It’s advised you sprinkle the sheet beforehand with cornmeal. Use a knife to cut the dough down the middle, but keeping one end intact. Look at the image for guideline.

By turning the cut side toward the top, twist the ends of the dough overtop each other. Do this for every cut you made. For the next 20 minutes, let your future bread sit in a dry place, but make sure you cover it with plastic wrap. In the meantime, prepare the oven. Set it to 350°F. Before placing the dough in, brush it with some egg wash. Then, bake at this temperature for about 20 minutes. To get that lightly brown look and taste on top, raise to 425°F and bake for another 5-7 minutes. It’s done! Let it cool before serving.

If that doesn't sound intimidating to you, you're braver or more confident that I was when I first read the instructions!

Before we attempted to make the bread, we read through the comments.  I find that when I test recipes, I check to see if any readers, much like yourself, have tried the recipe and what they say about it.  One of the biggest issues we noticed was that the amount of yeast the recipe calls for is not enough.  We were definitely glad that we read the comments because 1/2 tsp of yeast is definitely not enough!!  So there, we give you change #1, use the entire packet of yeast.  We dissolved that in 1/4 cup of warm water, as stated in the directions.  When it came time to add the dissolved yeast to the flour mixture, we then added 3/4 cup water to the mixture (change #2).  When we placed it in another bowl to allow it to rise, we let about 2 hours to pass.  This is only because we forgot about it since we forgot to set a timer.  :p

When it is time to take the dough and roll it out, one thing they do not mention is that you will need more flour.  If you're as inexperienced as I am with dough, you will need to flour your space so that the dough will be manageable.  Change #3- flour your rolling surface!

Stephanie working with the dough
Jayson stepped in to roll out the dough and shape it.  Since we were experimenting, we didn't take the time to get a bowl to cut it out to be a circle.  

Stephanie spreading out the Nutella.  I don't know about you, but we do not 
refrigerate ours, especially since the container says not to!

 Jayson cutting out slices in the dough

Stephanie twisting the dough.  This made us want to look for a pin that actually calls 
for braiding the bread so that it lives up to the name :)

 Stephanie applying the egg wash

The finished product!

The verdict: It was good, but definitely need to tweak it a bit more.  The dough wasn't as flaky as we wanted it and we thought it could be sweeter.  The husband described it as "pretzel dough with Nutella."  We're definitely going to experiment with this more and once we perfect it, I will definitely share it!  If you have any suggestions, please feel free to share!


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