MaMiko: Bread, Spice, And Everything Nice.: Nutella Overload Bread

With the recent appearance of the sun, I took my time doing the laundry, enjoying the early morning breeze, daydreaming of beautiful events in the past, while feeling thankful that I am still standing after so many raging storms. I can’t help it. My thoughts and moods seem to be in accordance with the weather. With Louis Armstrong singing La Vie En Rose for the morning alarm, I really do feel like the sun is lounging around a bit longer this time.

To celebrate the good weather, well.. actually I’m treating myself something rich and chocolatey because PMS is kicking and screaming and chocolate sure calms it down significantly, I shall be making chocolate bread. I assure you it is not your average chocolate bread. I call it Nutella Overload Bread.

Chocolate + Hazelnut = Nutella

Well, it isn’t necessary to use that particular brand as the answer. Saying chocolate hazelnut spread is way too mouthful and has more syllables. Be it comes in a jar or you make it yourself, that combo is a shortcut to cloud number nine. It is weed for the soul and you won’t get arrested for possession. The only thing that you’d compromise is your jeans size though I’m definitely sure that thought won’t stop you from licking another spoonful of Nutella after you generously smear it on your bread.

Let’s bake it!

Nutella Overload Bread

Adapted from Handimania

Ingredients:

420 gr bread flour

30 gr wheat bran (can be replaced with bread flour)

250 ml warm milk (if using wheat bran. Use 220 ml if not)

1 ½ tsp vanilla essence

2 egg yolks

1 ½ tsp instant yeast

30 gr vegetable oil

35 gr sugar

pinch of salt

Water, if needed

As much Nutella as you want, baby!

Directions:
-Mix all the ingredients except the Nutella.
-Knead well. Add more water if your dough is fighting you back and feels dry.
-Oil a bowl, put your dough in, and let rest until it doubles in size.
-Divide the dough into 5 pieces.

-Roll your dough until it's 2-3mm thick.

-Use the base of a round pan or pretty much something round, thin, and flat to simply mark the dough as a border. I use my 22cm pie pan base.

-Spread the Nutella within the border.

-Roll another dough and gently stack them up.

-Cut the excess dough using the pan as the template.

-Make 8 incision and twist the lower edge of each one in.

-Brush the bread with some egg whites.

-Bake it right away in a preheated oven, 175C for 15 minutes. There is no need to wait for the second rise.

NUTELLAGASM!!

I am so giggling like a little girl because of the softness and the deliciousness of this bread. You may find a marbled or layered chocolate bread at the store but the chocolate filling will never be as extreme as this one. Come to think of it, the extremity of this bread reflects how extreme you are with the amount of Nutella you spread between the layers.