nutella milk bread

September 21, 2015 - Bread, Snacks - Tagged: , , - 15 comments

I have been dying to make some bread for a while. I swear one can easily get addicted to the feel of bread dough. It is really a lot of fun!

Using a basic bread recipe, I added Nutella before baking the bread. I love Nutella. I think if I was left unchecked, I would probably have eaten the entire loaf of bread by myself! Very dangerous indeed.

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I used my breadmaker to make the dough – it took about an hour and totally no effort. But even if you do not have a breadmaker, you can still make this bread. Simply follow the steps here. 

If you are using a breadmaker, add the wet ingredients into the breadmaker before adding the dry. My breadmaker has a separate compartment for the yeast but if yours does not, make sure you place the salt and yeast at opposite corners.

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 Once the dough has reached the window pane stage, cut it into two equal portions.

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Pull and stretch each piece of dough and shape it into a circle. Place in a bowl that has been lightly greased.

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Cover the dough with a piece of damp cloth and let it rise for 15 minutes.

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Flatten and roll the dough into a rough rectangle.

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Roll the dough into a log.

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Return the dough to the bowl. Cover with the damp towel and let this rest for another 15 minutes.

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Roll the dough into a long rectangle. 

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Spread a (thin-ish) layer of Nutella on the dough.

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Roll it up again.

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Place the dough into a lightly greased 20x10x10 baking tray.

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Spray with a little water then place in a warm oven to proof for 50 minutes. I turn on the oven at 50°C for one minute, then turn off the oven and placed the dough inside the oven.

At the end of this time, the dough would have risen to almost the rim of the baking tray. Preheat the oven to 170°C. Gently brush the bread with a little milk.

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Bake the bread for 50 minutes, If the top gets too brown, place a piece of aluminium foil over the bread and continue baking.

Once the bread is baked, remove it from the baking tray and invert onto a wire rack to cool completely.

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I really love how soft the bread was, and all that Nutella! It was good, even on its own!

{A GIVEAWAY!}

I have 3 copies of The Primrose Bakery Book to give away to 3 lucky readers of The Domestic Goddess Wannabe!! To take part, click on the link below!*

IMG_7910*Contest ends on Wednesday 23 September 2015 at 2359hrs. The winners will be selected via Rafflecopter, and notified via email. The winners have up to Friday, 25 September 2015 to respond to the notification emails. Should there be no response, the winning entry will be rendered null and void, and another winner will be chosen. The prizes will be sent to the winners by PanSing Distributors. Incomplete entries will be disqualified. Open to residents of Singapore only. 

Nutella Milk Bread
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Ingredients
  1. 150g whole milk
  2. 20g condensed milk
  3. 3/4 teaspoon instant dry yeast
  4. 225g bread flour
  5. 25g cake or top flour - I used cake flour
  6. 40g caster sugar
  7. 25g egg, beaten
  8. 1/4 teaspoon salt
  9. 30g unsalted butter
  10. 4 tablespoons Nutella
Instructions
  1. Use the breadmaker to knead the dough. If you do not have a breadmaker, you can still make this bread by kneading with your hands - refer to post for step-by-step instructions on how to do so.
  2. Cut the dough into two equal portions.
  3. Pull and stretch each piece of dough and shape it into a circle. Place in a bowl that has been lightly greased.
  4. Cover the dough with a piece of damp cloth and let it rise for 15 minutes.
  5. Flatten and roll the dough into a rough rectangle.
  6. Roll the dough into a log.
  7. Return the dough to the bowl. Cover with the damp towel and let this rest for another 15 minutes.
  8. Roll the dough into a long rectangle.
  9. Spread a (thin-ish) layer of Nutella on the dough. Roll it up again.
  10. Place the dough into a lightly greased 20x10x10 baking tray.
  11. Spray with a little water then place in a warm oven to proof for 50 minutes. I turn on the oven at 50°C for one minute, then turn off the oven and placed the dough inside the oven.
  12. At the end of this time, the dough would have risen to almost the rim of the baking tray. Preheat the oven to 170°C. Gently brush the bread with a little milk.
  13. Bake the bread for 50 minutes, If the top gets too brown, place a piece of aluminium foil over the bread and continue baking.
  14. Once the bread is baked, remove it from the baking tray and invert onto a wire rack to cool completely.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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