Did I not tell you I had a great recipe for you? I have been wanting to bake bread for a while now but I have not had the energy even to make dinner lately. Somehow I felt inspired now that my husband is back home.
Did I tell you that my husband came home with food poisoning? It was quite sad but ironic because I know that these conferences he goes on can be quite wearing on ones body, so I told him to make sure not to come back with a cold. What happens? On the last night of his trip he eats a pretty good meal only to be sick within hours. Sick as a dog! When my husband comes through the door, I realize he does not look the same. I felt so bad for him. It has taken him 3 more days just to recup!
On one night, I decided to make him a light soup since he was a bit hungry. I, on the other hand, was not hungry, but I felt inspired to make bread. Go figure right?
I kept a recipe filed away that I saw on seitan is my motor for an Apricot and Almond Yeasty Bread. It looks so delicious and it called to me since it had the apricot, but what did I do? I had leftover homemade nutella and raspberry preserves that won over my choice for apricot. What was I to do?
I have mentioned to some that I am terribly intimidated with making bread. I always fear it will never come out or that I will use some old yeast and ruin the recipe. I have the same feeling when I make pizza dough too! When I decided to make this braid I definitely felt excited. I think I had waited so long to make it because I was being a chicken.
As I started making the dough and adding the fillings, I began my preparations for braiding the bread. I started it and then realized I had forgotten how to braid!!! I don’t often braid my hair least of all braiding food! I took a deep breath and started over, making sure I did not squeeze out the filling. (I know right?)
Once I was finished, I was super happy! I mostly prepared this bread during the evening so I did not have great shots, but if you look at the original recipe, there are shot by shot photos that are fab.
This bread smells delicious as it is baking and even better once it is out of the oven. I let it cool and I sliced off a piece to have with some tea. Add a little butter and more raspberry preserves and it is the perfect for tea time! This bread was easier than I thought, so go and make it this week!
Braided Nutella and Raspberry Bread
For the dough:
3 cups all-purpose flour
1 cup So Delicious Vanilla Coconut Milk, or other non-dairy milk
1/4 cup sugar
2 teaspoons vanilla bean paste or 1 teaspoon vanilla extract
2 teaspoons instant yeast
1/4 teaspoon salt
For the filling:
6 to 8 Tablespoons homemade nutella*, or regular nutella (for non-vegans)
3/4 cup raspberry preserves
1/2 Tablespoon Earth Balance margarine, melted
1 Tablespoon So Delicious coconut milk
*I used my recipe for homemade nutella using cashews that is in my e-book that I am currently selling. There are numerous recipes online for homemade nutella or if you are not vegan, use regular nutella. Here is an option: Vegan Monster’s Almond Nutella or Gone Raw’s recipe. You could also order some from a company called Rawtella.
Line a baking sheet with parchment paper.
In a large bowl, combine all the ingredients for the dough. Use a flat paddle on mixer to combine ingredients, then switch to the attachment that kneads bread. You can also knead by hand for 10 minutes on a floured surface. Add more liquid or flour, if necessary.
Cover bowl and let the dough rise for about 90 minutes.
Preheat oven to 350°F. Divide the dough into three equal pieces and place on a lightly floured surface. Roll each piece into an 18 x 2 inch rectangle. Brush each rectangle with 2 Tablespoons of Nutella and a 1/4 cup of raspberry jam leaving a 1/2-inch margin.
Starting lengthwise, fold each side into the middle, closing the ends of each rectangle, sealing the ends. Repeat with the 2 other rectangles.
Once they are all folded, place the three dough strands on the baking sheet, placing all three strands parallel to each other. Bring the three ends of each dough strand together and start braiding the bread.
Brush the finished braid with the margarine and milk mixture. Place in the oven and cook for 40 minutes. Remove from oven and cool to room temperature before serving.
This bread is perfect for breakfast, tea time, or anytime! It tastes delicious served with margarine, more nutella and raspberry jam, or just toasted accompanied by some coffee, tea, or warm non-dairy milk.