I'm getting the hang of this Nutella loaf thing. Spreading the dough out into a bigger rectangle and using about half a small jar of Nutella gets it closer to what I envisioned.
This looks yummo! What if you made one big roll - like a cinnamon scroll, roll into rectangel, spread with nutella and roll up then squish into tin..maybe that's what you did! LOL I'm going to have to try I think! :O)
Heh, Gina, that's exactly what I did! The loaf is cooked in a Le Creuset terrine, which is longer and skinnier than a loaf pan, but essentially the same thing. This is pretty close to how I want it to look. I may try using a rolling pin next time to make the dough even thinner before I roll it up, so it's even more "swirly."
Yep! Same dough. The basic kind I've used in all the other recipes except the first two (the challah and caramel pecan rolls). Those were made with sweet dough, but with this the Nutella is sweetness enough.
I'm getting the hang of this Nutella loaf thing. Spreading the dough out into a bigger rectangle and using about half a small jar of Nutella gets it closer to what I envisioned.
This looks yummo! What if you made one big roll - like a cinnamon scroll, roll into rectangel, spread with nutella and roll up then squish into tin..maybe that's what you did! LOL I'm going to have to try I think! :O)
ReplyDeletethat looks excellent.....
ReplyDeleteHeh, Gina, that's exactly what I did! The loaf is cooked in a Le Creuset terrine, which is longer and skinnier than a loaf pan, but essentially the same thing. This is pretty close to how I want it to look. I may try using a rolling pin next time to make the dough even thinner before I roll it up, so it's even more "swirly."
ReplyDeleteIt is most excellent, db.
That sounds so yummy!
ReplyDeleteThat looks great with the nutella rolled up in the bread!
ReplyDeleteand i could definitely get a hang of eating it!
ReplyDeleteTwo thumbs up here! Is this with dough from the Artisan bread book? It looks awesome and kinda reminds us of a mail box shape!
ReplyDeleteYep! Same dough. The basic kind I've used in all the other recipes except the first two (the challah and caramel pecan rolls). Those were made with sweet dough, but with this the Nutella is sweetness enough.
ReplyDeleteIt's baked in a terrine.
Oh, and if only my mailbox were filled with such sweetness. Instead of bills.
ReplyDelete