Nutella-Swirl Bread

After tasting some success in all putrpose flour (apf)  breads, combination of apf and whole wheat flour(wwf) breads and fully wwf breads, it was time for me to venture into some fancy breads 🙂 Have been wanting to bake a chocolate bread or a  Nutella bread for my daughter since long.

I generally refrain myself from baking sweet stuffs, because my hubby is not a fan of anything sweet. And for Neha, she likes only those sweet which has chocolate in it. Also I wanted to try to bake a flat top loaf with the lid on the bread tin while baking. Though its not 100% perfect, still the slices look squarish and not dome shaped.  Its very midly sweet and feather like soft. Nothing can beat a home made 100% apf/maida bread. The smell is simply awesome. And the best part is that, my hubby too relished it. I have used a 240 ml cup.

Ingredients:

• Maida/apf 200 gm (~1.5 cups)
• Sugar 1 tsp
• Salt as reqd
• Instant yeast less than 1/2 tsp
• Butter 1 tbsp
• Nutella 2 tbsp or as reqd
• Water plus milk 3/4 cup (180 ml) minus 1-2 tbsp

Method:

• Mix yeast in 1/4 cup lukewarm water along with sugar and keep it aside for 10-15 minutes or till you get a frothy mixture.
• Pour this to the flour, add salt and butter. Knead into a very soft and elastic dough for 10-12 minutes. Do not knead too hard. Be gentle with the dough, knead using the stretch and fold method so that gluten gets developed in the dough and makes the dough soft and supple.
• Keep the dough in a well oiled bowl and place it in a warm and dry area for it to double in size. Cover the bowl with a clean cling film or a moist kitchen towel.
• Once the dough doubles in size, punch down the air bubbles knead again for a minute or two. Roll the dough into a big rectangle.
• Apply Nutella liberally on the rolled dough as shown in the picture. Roll it tightly towards you like you roll a yoga mat.

• Pinch the seams as in the picture and keep in an oiled bread tin ( I have used a 7 x 3 x 2.75 inches small bread tin with a lid).

• Allow it to almost double in size. Close the lid (oil the lid well) of the tin and bake it in a preheated oven at 180 degree Celsius for 30-35 minutes or more.
• After 20 minutes, remove the lid slowly and bake again for few more minutes. Apply butter on the crust and bake till its is golden in colour.
• Remove the tin from the oven and let the bread remain in the tin for atleast 3-4 minutes. Transfer the bread onto a cooling rack.
• Allow it to cool for atleast 2-3 hrs. You may cover the loaf with a thin moist towel to let it cool fast. This will keep the crust soft. Slice the bread with a long serrated knife and serve with love.

Notes:

• For more tips, suggestions and observations, refer to 100% apf bread.