Day 264: It’s September, so I can officially say it’s Fall.
In my book, at least.
Which comes hand in hand with Fall baking, like pumpkin, spices, soups, and hearty dishes that warm the soul.
I knew this was a match made in heaven with a blog name like that. But although you’d think Stephanie, the blog author, specialized in tantalizing desserts, she also has a plethora of savory dishes that made my SRC choice so much more difficult.
From Smoked Salmon and Tomato Baked Eggs, Garlic Knots (perfect for the holidays!), Pumpkin Mac ‘n’ Cheese, Sourdough Bread Pudding, and Apple Crisp, I went back and forth with every option. Pumpkin Mac ‘n’ Cheese?! Yes, please. Oh, and I do know of some Alaskan salmon sitting our fridge begging to be used.
But then I came across Stephanie’s Peanut Butter Nutella Bread and who can say no to that? A combination of the greatest inventions ever and carbs…yeah, I’ll take that. #Impregnant.
Needless to say, this lovely bread indulged both my sweet- and carby-tooth perfectly. Not overpowering, the peanut butter and Nutella add a beautiful hint of sweetness to every bite. Ribbons of deliciousness everyone will love!
Thank you, Stephanie, for a beautiful braided bread to add to my repertoire. I’m anxious to try this recipe with other fillings as well!
Cheers to all things scrumptious!
Baking Level: Intermediate. Only because it’s a bread, which usually requires a little tending to. The rolling of the dough takes some patience, too!
Flavor: This classic white bread dough encases the subtle flavors of peanut butter and Nutella ribboned throughout, a combination ten steps above anything with regular chocolate. A little jam on a slice would be a fantastic addition, too. Hmm…
Texture: This recipe produces a lovely bread, with a crusty exterior and soft inside. The peanut butter and Nutella offer only flavor, but you could get a nice crunch by using crunch PB.
Would I Make It Again?: Yes! I’d love to try some other combinations, too. Like PB&J, Nutella and jam, Nutella and fresh fruit, etc. You get the gist. I also LOVE the simple folding technique to produce that beautiful ribbon of flavors.
- Be mindful not to knead too much. I might have overdone it and need to work on that for next time.
- I was a little miffed on the mere 4 tablespoons of filling, so I adjusted the recipe for my own liking [included below]. Check out Stephanie’s original recipe though for her techniques!
- As you can see from my pictures, this bread gets a little messy when rolling. But don’t get discouraged, keep going and you will still get a beautiful braid of bread. Personally, I think the splattered chocolate all over the bread is pretty!
Peanut Butter Nutella Bread
1 pack active dry yeast
1/2 c. milk, warm
2 tbsp. butter, melted
2 tbsp. sugar
2 tsp. vanilla extract
2 c. all purpose flour
1/4 c. creamy peanut butter
1/4 c. Nutella
- In a large bowl, add yeast, warm milk, melted butter, sugar and vanilla extract. Let proof for several minutes.
- Add flour to proofed mixture and gently combine with a wooden spoon. Once dough is coming together, knead dough until smooth. Let rise in a warm area for 45 minutes.
- Meanwhile, combine peanut butter and Nutella. Set aside until ready to use.
- When dough is ready, roll into a 12×16-inch rectangle. Spread filling mixture in center of dough and fold dough over in thirds, pinching at the ends to seal.
- Fold dough in thirds again in the opposite direction to form a square. Gently roll the square to a thin rectangle. Fold the dough into thirds one more time and gently roll to a thin rectangle [this creates the beautiful ribbon of filling].
- Cut the dough into thirds. Pinch the three ends of the dough strands together and then braid, pinching the ends at the opposite end together. Let rest for 45 minutes or several hours.
- Heat oven to 350°F. Bake 30 minutes or until bread is golden brown. Let cool slightly before cutting and serving.
Yield: 1 bread loaf