I figured it was about time that I graduated from baking mix and refrigerated dough baking to some hard core scratch baking where yeast and rising dough would be involved. I went recipe shopping on line and quickly came across one that caught my eye right away! What better recipe to start than one that uses A LOT of chocolate hazelnut spread! Whatever happens, at least it’ll taste good.
I will say that I think the yeast packets that I bought were duds. Because it took forever and the yeast just won’t activate!! Had it actually work properly, the braid bread would’ve risen more and been fluffier. But hey, it’s chocolate hazelnut spread on bread. It was still every bit as delicious as you would expect!
What You Will Need:
- 2 ½ cups Immaculate Baking Co. ™ Organic All-Purpose Flour
- ½ teaspoon yeast
- 1 cup warm water
- 1 teaspoon salt
- 1 tablespoon sugar
- ½ cup your favorite chocolate hazelnut spread
- 1 egg, beaten with a tablespoon of water to use as an egg wash
Let’s Get Baking!
- 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 chocolate hazelnut spread in an even layer on the surface, leaving a ½ inch border of dough. 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.* Remove from oven, and let cool before serving.