Yesterday I published “TASTE & SEE”.  A piece about what I learned from contrasting the meditative solace of making this bread with the flurry of my family’s consumption of the sweet, braided loaf.  This is my adaption of a recipe that I originally found on the Tastemade app.



  • 1 envelope active dry yeast
  • 1 tablespoon sugar
  • 3/4 cup whole milk, lukewarm
  • 2-1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons butter, melted and cooled
  • 1 egg, lightly beaten
  • 1/2 cup Nutella
  • Egg Wash (1 beaten egg, 1 teaspoon salt, 1/4 teaspoon salt)


  • In a medium bowl combine yeast, sugar, and warm milk.  Stir until it liquefies.  Let sit for 10 minutes.  Yeast mixture should get foamy.
  • In a large bowl whisk together flour and salt.
  • Add butter and egg to the yeast mixture.
  • Make a well in the middle of the flour mixture.  Add in liquid mixture.  Fold with a rubber spatula or dough scrapper until just combined and dough begins to form.
  • Knead dough by hand or with a stand-mixer for 5 minutes.  Dough will be smooth and sticky.
  • Shape into a ball and place in an oiled bowl.  Cover with a cloth towel and let dough rise in a warm place for 1 hour, or until doubled in size.
  • On a floured surface, use a floured rolling pin to roll dough into a rectangle that is approximately 15″x12″.
  • Spread Nutella evenly, leaving a clean 1/2″ border around the edges.  Roll up the dough from the long side.  Using a sharp knife, cut the log in half lengthwise, leaving one edge uncut about a half inch.
  • Gently turn exposed layers up. Twist the two long pieces into a braid, keeping the exposed layer on top.  Pinch both ends and fold under the loaf.
  • Transfer to a parchment paper lined baking sheet.  Cover with cloth towel and let bread rest for 20 minutes.
  • Preheat oven to 350 degrees.
  • Brush the braided bread with egg wash.
  • Bake for 15-20 minutes, until bread in golden.  Test if it’s done by lightly flicking the golden bread.  You should hear a thick, hollow thump.


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