An easy sandwich loaf with swirls of nutella, that is a favorite of kids and adults alike.
Course Breakfast, Snack
Cook Time 40minutes
Total Time 2hours30minutes
Servings 19X5 Loaf
4CBread or All Purpose Flour (450 g) Unbleached
1pkt Active Dry Yeast 7 g
1TspFine Sea Salt5 g
1CMilkFull fat or Skim - 240 g
Activate the yeast
Heat 50 g or about 1/4 C of milk to 110F or just warm to touch. Mi x in 1 tsp of sugar and sprinkle the yeast on top. Set aside for the yeast to bloom. I f the yeast does not activate , discard the solution and start over.
Make the Dough By Hand
Take the flour in a large mixing bowl. Add salt and sugar stir to mix well. Make a well in the middle of the flour and add the activated yeast along with beaten egg and half of the remaining milk . slowly knead adding as much of the milk as necessary. Add the softened butter and knead for 10 minutes until the dough becomes smooth and pliable.
Make the Dough By Hand
In the bowl of the stand mixer add the flour , salt and sugar. With the kneading hook attached mis the contents in the lowest setting for 30 seconds. Turn off the machine and break the egg into the bowl. Add the activated yeast , softened butter and almost all of the milk. Knead for 2 minutes , the dough should form into a cohesive mass by at this time. If the dough feels very stiff add the remaining milk (if measuring by weight it wont be necessary). Continue kneading for 2 to 3 more minutes until the dough looks relaxed and glossy.
Form the dough into a smooth ball. Lightly oil a bowl and place the dough ball in it , turning to coat all sides with oil. Cover with a damp kitchen towel or plastic wrap. Set aside in a warm place to double - about 1 hour.
Shape and Second Rise
Punch down the dough. Dust a work surface with flour and place the dough on top. Divide into smaller sections if necessary. The dough is a little wet and you may have to dust with more flour. Roll out into a rectangle about 14 X 10 inch or so. Spread the nutella evenly on top. Roll along the long edge to make a long log. Make a deep slit along the length of the log going almost all the way to the bottom. Twist in the middle and tuck the ends. (watch the video for more details). Place in a lightly oiled 9 X 5 loaf pan. Cover with a moist towel or plastic wrap. Set aside till it is almost doubled- about 30 minutes. At t his point the dough will rise over the top of the pan by about 1 inch.
Place the oven rack in the center . Pre-heat t he oven to 375F. Place the bread in the oven and bake for 30 to 35 minutes. 15 minutes into baking reduce the temperature to 350F. The internal temperature of the bread should be 190F when cooked through. To check, tap the bottom of the loaf and it should sound hollow.
Store and Serve
Let the bread cool in pan for 5 to 10 minutes. Remove from the pan and transfer to a cooling rack . Let cool completely before slicing. This bread stays fresh for 2 to 3 days. For longer storage slice and freeze for up to 3 months.
US volume measurements are used.
The dough will be a little soft.
For detailed instructions go to https://oventales.com/nutella-swirl-bread/ .