There is chocolatey hazelnut spread with marshmallow baking together in this loaf. The marshmallow baking to almost a meringue crisp, and the chocolate melting into the bread helps it t...
I love creating homemade treats for my family and friends. I think I might have some Italian grandmother in my heritage. I show my love creating these foods, and get such pleasure in seeing others eat and enjoy what I have created.
I love gifting foods and sending in treats to my hubby's office so that others can enjoy some of these foods as well. I just think there is nothing better than homemade. It's fresh, it's real, and you know where it came from. But I know that many of my friends are short on time, so I love to share recipes for fast foods. Or foods that are partially homemade so that they have time to fix these recipes.
I came up with this great idea for a pull apart bread that is oh so summer. There is chocolatey hazelnut spread with marshmallow baking together in this loaf. The marshmallow baking to almost a meringue crisp, and the chocolate melting into the bread helps it take on a caramelized flavor that cannot be beat. Pull out one loaf of Rhodes Frozen White Bread. Place it on a floured cutting board and allow to thaw completely. Our bread looked like a ghost after our finger pokes to see if it was thawed out. Once thawed, use a rolling pin and a little more flour to roll out the bread dough into a long thin piece. I felt that the dough was easy to roll lengthwise, but if it works out better to roll it horizontally, then do so. You will need to spread out both Nutella and Fluff onto the bread. And spray a small loaf pan with cooking spray so that the bread comes out of the pan easily. I used a wooden cake spatula to spread the Nutella and Fluff. First spread the Fluff all over the bread, trying to get as close to the edges as possible. Clean off the spatula and then spread the Nutella over the top of the Fluff. To cut the bread, I used a pizza cutter, and went straight up the middle of the bread. Then I cut each side of that, to make four pieces. I then cut horizontally across the bread, to have four pieces per cut. To stack the pieces in the baking pan, make sure your first piece against the side of the pan is bread side out, then stack four pieces together and place them in the pan so that the sides are touching each other. Stack them like a deck of cards, so that each back of the bread is touching the front of the bread behind it. Continuing layering the bread until all the bread is in the pan. Your fingers will get a bit messy, but it's worth it! Bake at 400 degrees for 25-30 minutes. Mine took 28 minutes. The bread pieces sticking up will be lightly brown, the marshmallow will be dried to the touch and the chocolate will be a little darker around the edges. I don't pull it out of the pan to serve, just serve right from the pan. A warm and rich bread that is absolutely delightful! Enjoy!
Nutella Smores BreadServings: 8-10 | Skills: Beginning | Prep Time: 20 min (not including thaw time) | Bake Time: 25-30 min
Nutella Smores Bread
1 loaf Rhode's Bake N Serve White Bread- thawed
flour for dusting
rolling pin, small loaf pan, pizza cutter
1 cup Nutella
1 cup Marshamallow Fluff
Allow Rhode's White Bread loaf to thaw to room temperature, roll out on cutting boards using a dusting of flour and rolling pin.
When loaf is rolled to about 8x24 inches, spray 1 cup of Marshmallow Fluff all over bread smoothing to edges. Clean off spatula, then add 1 cup of Nutella over top of Marshmallow over bread.
Cut into 2x2 squares, then stack and place into cooking spray coated small loaf pan. Continue stacking bread pieces until bread is all in pan.
Bake at 400 degrees for 25-30 minutes. Allow to cool then serve from pan.