nutella twist bread
i promised myself to make bread once my exams are over, so i did it last night. this is my first ever attempt in making bread (by hand btw, no bread making machine at home), and i thought it went pretty well. i have to say i’m inspired by the happy home baker – she’s made so many types of bread!
yea, it was sort of burnt…not like unedible-burnt-black-burnt, but it was a bit too brown. this was becaus the twist is VERY uneven, as my two ‘ropes’ were not very even in thickness, so my twist turned out to be quite ugly
innards. i really like the swirl, i think its the best looking part of the bread haha. the nutella went very well with the bread. the bread was very light and fluffy, like the ‘pai bau’/milk loaves we get in bakery shops. i love the crust too. thanks to happy home baker for this great recipe!
of course, there are always problems with first-attempts. since i had to knead by hand, my arms/wrists were practically falling off by the end of 35mins of vigourous kneading (must have been all that writing during exams :/). One part i didnt like was kneading the butter into the dough…it was melting and oily and gooey…not good. and it took a long time to get it to be not sticky too.
next problem – proofing. since it’s freezing now here in HK (only like 10 C?), the dough would have taken a long time to proof. so i warmed up the oven and chucked the dough in to proof. still, it took AGES to double in size…it took at least 1h30mins. by the time it was done proofing for the first go, it was 10pm already, so i shaped it and then baked it straight away instead of letting it proof for another hour (partly because it was late and my sister was whining cause she wants to taste it before going to bed). the bit i really like though, was punching the gas out after the first proof. the feeling is so…so….wonderful 🙂
so, at 10:45pm, the twist was finally done. i think i started at like 6-ish? hahah, i’m a slow baker.
i think i’m addicted now. theres currently another portion of dough proofing in the oven! this time i’m going to shape them into individualy buns instead of a large loaf.