Hazelnut, Chocolate And Banana Rolled Bread

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 2 teaspoons active dry yeast
• 2 cups bread flour (plus extra flour for dusting)
• 1 cup tepid water
• 1 teaspoon sea salt
• 1 tablespoon sugar
• 6 1/2 ounces nutella, hazelnut and chocolate spread (half a jar)
• 3/4 cup chopped toasted hazelnuts
• 2 bananas, thinly sliced (i used one large very ripe plantain)

Recipe

• 1 note: if so desired, use your bread machine on the dough cycle to prepare the dough for this recipe.
• 2 basic bread mix: in a large bowl, mix all the dry ingredients together. stir in the water then mix into a dough.
• 3 dry roast the hazelnuts in a cast iron skillet and set aside to cool.
• 4 on a floured cutting board and rolling pin, roll the dough out into a long, rectangular shape about 1/2 inch thick, 15 inches long and 12 to 15 inches wide.
• 5 on the rolled out dough use a buttered spatula knife to cover the surface with the hazelnut/chocolate spread. sprinkle some of the toasted chopped hazelnuts and the sliced banana onto the dough. (reserve 1/3 cup hazelnuts for the top of the bread.).
• 6 the next step is the only tricky part as the dough will want to stick to the cutting board. roll up the dough into jelly roll fashion. (the shape will not be perfect and that's okay.) sprinkle your hands and the cutting board with additional flour to facilitate rolling the dough. an extra pair of hands help, too.
• 7 transfer the shaped dough to a buttered and floured 10" tube pan. shape the dough around the tube pan, spreading and stretching out the dough to fit the pan evenly. sprinkle with chopped hazelnuts.
• 8 proof the dough for 15 minutes.
• 9 bake in a preheated 400°f (200°f) for approximately 25 minutes.
• 10 the loaf tastes best eaten the same day it is baked.