Nutella Bread – No Oven Needed!
My no oven baking chronicles continues today, and I have a simple recipe for you all. All you need is some dough and Nutella (not a sponsored post). I had some dough in my freezer as my current no oven situations only allows me to bake one loaf of anything at a time.
Here’s a peek of the deliciousness that awaits you if you you try this recipe!
If by some chance, you don’t have a good basic dough recipe, you can try this one:
BASIC WHITE BREAD RECIPE
6 cups of white, all purpose flour
2 1/2 tsp instant yeast
2 tbsp sugar – granulated
1 tsp salt
2 tbsp melted butter
2 cups of warm water (about 105-110 degrees)
Bloom the yeast in about one cup of the warm water and 1 tbsp of the sugar. After 10 minutes, add to the flour, along with the remaining ingredients to a large bowl. Mix by hand until the dough comes together.
Turn out onto a lightly floured surface and knead for 10 minutes or so until the dough is no longer sticky/ sticks to your hand and is smooth and elastic. If you need to add more flour, do so about one tablespoon at a time. Feel free to use an electric mixer with dough hook to do the work.
Place in a greased bowl, turning once to oil the top of the dough as well, and let rise for an hour.
Gently deflate and form into two loaves and place into two greased 9×5 baking tins and allow to rise for a second time, approximately for another hour.
Bake at 350 degrees for about half an hour. The loaves will be done when the bottom sounds hollow when tapped.
Now, for the purposes of this Nutella Bread recipe, after the first rise, you can divide the dough in half and wrap one of the halves in cling wrap and then place in a ziplock bag (with as much of the air gently squeezed out of it as possible – don’t forget to label and date your bag so you know what it is when you go looking for it later!) Do this of course, if you are only baking one loaf like I did here, or go ahead and make both if you have the facilities to do so.
Note that you can also bake this in the oven for 30 minutes or until done at 350 degrees.
Right, so after the first rise, roll out one of the halves to about 10 x 15 inches and spread with the Nutella. Don’t be tempted to be heavy handed with the spread as it’ll get everywhere. Leave about an inch or a little less border around the edge of the rolled out dough when spreading the Nutella.
Roll up and pinch the sides and bottom closed. Now, split the rolled up Nutella stuffed dough down the middle as shown below and twist as best as you can (I still haven’t perfected this!) and gently place in your greased tin. Cover with cling wrap and allow to rise for a second time for about 45 minutes.
About 20 minutes in, preheat your prepared dutch oven/ large metal pot that you’ll be baking your loaf in on the stove top. Place some salt in the bottom along with the trivet and cover to heat up over medium to high heat.
Once the loaf has risen, place it on the trivet and cover the dutch oven. Reduce the heat to medium/ low flame, and allow to cook for about 40 minutes. Check for doneness when the loaf looks golden brown and when you tap the bottom of the tin, it sounds hollow.
Run a knife around the edges of the loaf and gently turn onto a rack to cool.
Slice, serve and enjoy!
I experimented with a pineapple upside down cake recipe that I found on YouTube that came out wonderfully using my cooktop baking method. I’m hoping to get some pics of the process and upload here soon.
Until then, guys, I hope this recipe and method works for you. If you give it a try, I’d love to know how it came out.
Servings – 10 slices
123 calories per slice, 11g of carbohydrates, 6g of fat, 3g of protein.