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Crazy Dough Nutella Braided Loaf - 1 dough that can make a variety of breads from Pretzels to this Nutella Loaf.

Crazy Dough Braided Nutella Bread

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Hi Bold Bakers!

If you’ve been following my Crazy Dough Bread Series, you already know that I transform one all purpose bread dough into a variety of different sweet and savory treats from a Cheesy Bread Loaf to Homemade Naan and even Homemade Pizza. This dough is called crazy for a reason: it’s crazy simple, crazy delicious and crazy versatile!

This recipe for Braided Nutella Bread is one of my absolute favorites of this series! It is the perfect balance between yeasty soft bread and rich chocolaty Nutella. There are few recipes that allow Nutella to shine like this one, as this dough is rolled then cut and twisted to reveal a beautifully Nutella striped loaf. You can even make my Homemade Nutella if you’d like to go all out.

This bread loaf is so impressive, no one will believe you were able to make it easily at home and with no special tools and ingredients. Definitely have a look at my YouTube video for this recipe to see how easy it is to prefect this braided loaf look!

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This recipe will have you baking like a pro in no time. If you love this recipe as much as I do, feel free to experiment with all different sweet and savory fillings of your own. I would love to hear what all you Bold Bakers come up with!

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4.36 from 17 votes
Crazy Dough Braided Nutella Loaf Recipe
Prep Time
2 hrs
Cook Time
25 mins
Total Time
2 hrs 25 mins

Crazy Dough is one easy recipe for how to make bread and endless variations including my Crazy Dough Braided Nutella Loaf for a chocolaty treat!

Course: Dessert
Cuisine: American
Servings: 2 loaves
Author: Gemma Stafford
  1. Once your Crazy Dough has proofed for the first time (about 1 hour) transfer to a lightly floured surface.
  2. Cut the dough in half to create 2 loaves. Roll using a rolling pin to 16 x 9 inch rectangle.
  3. Using a spatula or butter knife spread the Nutella across the rectangle in an even thin layer, about 1 inch away from the edge of the dough. You don't want too much Nutella as it can muddy when you cut your bread.
  4. Using your fingertips gently roll the dough into a tight log. Once the dough had been rolled into a log carefully slice down the center of the log using a serrated knife.
  5. Now that you're left with 2 parts of dough start at the top pinching the 2 parts together, then twisting them around each other until you get to the bottom. Re-pinch pinch the bottom and top of the twisted log together to secure the loaf.
  6. Grease a loaf tin with vegetable oil and carefully lift your braided loaf into the center of the tin.
  7. Cover with plastic wrap and a tea towel and allow to proof for a second time, 45 minutes to an hour.
  8. Pre-heat your oven to 375oF (190oC). Uncover your braided loaf (it should be about double in size) and bake for 20 to 25 minutes.
  9. Allow to cool in the tin for 15-20 minutes before slicing and serving, enjoy!



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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Mye on October 14, 2019 at 6:26 am

    I’m so in love with your crazy dough. I already tried the cheesy bread, pizza, and naan. Now, I made the braided nutella but instead of nutella, I applied Red Bean paste and it works perfectly! Thank you for this wonderful recipe.

    • Gemma Stafford on October 14, 2019 at 9:32 am

      Thank you for sharing. I’ll take note of the red bean paste.

  2. RF74 on September 18, 2019 at 3:26 pm

    Hi Gem,
    for bold bakers who don’t go to Facebook, here we go:

    First off, 375F for about one hour until golden brown and the center top of bread firms up underneath your finger. About 3/4 of the way through, I loosely covered the top with foil paper to prevent it getting burnt. (DO IT VERY QUICKLY!!)
    I used my new cast iron bread loaf pan which is thicker than normal nonstick pans. Plus for recipes under 385F, my oven runs about 10F higher so you might want to adjust it to your own oven( this recipe might work at 385F). Because every oven is different.

    For the coconut filling:
    Unsweetened coconut flakes 100g
    Butter (at room temperature) 50g
    Sugar 50g
    Beaten egg 60g
    In a medium bowl, beat room temperature butter and sugar until light pale and fluffy. Then stream in beaten egg bit by bit. Every time make sure it completely coordinates butter and sugar mix before adding more. Then stir in coconut flakes until all got coated . The rest follows Gemma’s recipe.

    Mahalo Gem!

    • Gemma Stafford on September 19, 2019 at 4:22 am

      Hi Rachel,
      thank you, I have nothing to add. That sounds delicious for sure. Love the cast iron loaf pan, I bet that gives a great result.
      Gem <3 Mahalo 🙂

  3. Lisette on July 7, 2019 at 4:25 am

    Hi Gemma.
    I’m a bit confused with these directions. You sliced the dough in two . And you set one of the cuts aside. Then you only used half of the dough for this recipe? In the video and in the notes you didn’t roll out both halves into rectangles. Just one. Please advise

    • Gemma Stafford on July 8, 2019 at 1:28 pm

      Hi Lisette!

      I rolled the dough into a rectangular shape, the best one I could. Then I spread the Nutella over it and rolled it into a log shape. I sliced it in half, right through the middle, lengthwise. Then I stuck the ends together and braided them together. I then sliced the log the other way, crosswise. These two braids will make 2 loaves. Hope this clarifies.


  4. Betty Manoulian on June 4, 2019 at 6:03 am

    I’d bet this would make delicious French toast.

    • Gemma Stafford on June 5, 2019 at 7:44 am

      I agree Betty, no leftovers here!
      Gemma 🙂

  5. Liz Bibby Binding on April 25, 2019 at 4:16 am

    Really easy but looks and tastes great. Loving the crazy dough.

    • Gemma Stafford on April 26, 2019 at 1:46 am

      Hi Liz,
      thank you for this lovely review, I appreciate your kind support,
      Gemma 🙂

  6. Yoan Putri Hartono on April 22, 2019 at 1:48 pm

    The recipe is amazing! Bread came out great even when I cooked mine in the rice cooker since I don’t have an oven.

    • Gemma Stafford on April 23, 2019 at 11:11 am

      Wow, great job! I’ll have to try that!

  7. MikaylaKelly on March 30, 2019 at 4:39 am

    I made this in the form of a roll, like your savoury crazy dough rolls, as I didn’t have a loaf tin. I definitely over baked them and slightly burnt some of the nutella oooppssss (I got distracted by cuddles with my neighbours dogs). I hope they still taste good though! Im hoping for the best. If they don’t taste so great ill try again or just get a loaf tin so I can make it look all pretty and follow directions properly next time ???? My fingers are crossed.
    You have such great recipes Gemma. Thank you for the awesome ideas and for making everything so easy to understand and follow. Ive been binging on your videos for the last couple of days since discovering you! I just had to try this one as we never use our nutella!

    • Gemma Stafford on March 31, 2019 at 1:48 pm

      You can be forgiven for the cuddles. It’s how I spend the majority of my days.

      I’m absolutely thrilled to hear that you like my recipes!


  8. AD on February 11, 2019 at 12:41 pm

    Hi Gemma – I prepared your crazy dough recipe, split the batch into 4 (froze 1, made 1 pizza and the remaining 2 used for the loaf). It works beautifully. Substituted the Nutella with Hershey’s Chocolate Spread, added some semi-sweet chocolate chips and sprinkled in cinnamon before rolling up. Needless to say the family (also chocolate lovers) think it is great…I’ve added a picture! Thanks again!

    • Gemma Stafford on February 12, 2019 at 9:40 am

      WOW yum, great job here, that sounds lovely! Cant wait to see the picture!

  9. Madiha on January 21, 2019 at 10:33 am

    This reviews actually make me more confident of a good outcome

    • Gemma Stafford on January 22, 2019 at 6:33 am

      Hi there,
      YES! I am so please to hear this. This is why we love reviews, so good to have input from the bold bakers, the successes, the failures, the changes, tips and tricks, so good to have these.
      Thank you for being in touch,
      Gemma 🙂

  10. Rye Rivera on January 14, 2019 at 7:45 am

    Love this recipe!
    I made this but used peanut butter and some chocolate chips since I ran out of Nutella and my family was impressed!
    Thanks a lot for this recipe.
    And also, I have no yogurt at home so I tried replacing it with buttermilk and still gave me that great result.
    Thanks a lot Gemma and BBB. <3

    • Gemma Stafford on January 15, 2019 at 1:48 am

      Hi Rye,
      Good woman! Thank you for letting us know about this. Good call on the buttermilk, exactly as I would have suggested to you, you have good instincts.
      Thank you for being in touch,
      Gemma 🙂

  11. Valeriesultan on October 7, 2018 at 10:30 am

    Hello Gemma have done this recipe before love it just a detail, the ingredients say 1 crazy dough recipe and it’s actually half of it, in your video you cut it in half it’s super just thought maybe you wanted to put that it makes 2, just a thought ???? always loving this recipe

    • Gemma Stafford on October 7, 2018 at 3:27 pm

      Hi Valerie,

      Oh gosh. Let me check on that. You are totally right. I think someone asked me recently.

      Thanks for letting me know,

  12. Marianne08 on June 18, 2018 at 10:25 pm

    Hi Gemma, using your crazy dough without the egg, I made this braided Nutella bread. It was so soft, fluffy and light! I find that the crazy dough with the egg works nicely with savoury breads, and without the egg (plus more milk) goes nicely with sweet breads. Yup, I’ve been making a whole lot of crazy dough breads and eating them to arrive at this conclusion!

    • Gemma Stafford on June 19, 2018 at 1:52 am

      Marianne, I owe you a debt of gratitude!
      I am delighted to have this from you, so right too. Other bold bakers will be encouraged by this, so many people do not use egg.
      Actually what is more interesting is how the liquids you use in a yeast bake change the result so much. Milk as the liquid, with a little sugar to activate the yeast, and a little melted butter will give a totally different result to a water based dough. Good for you, you have proved more than the dough!
      Gemma 🙂

  13. JulesK on April 19, 2018 at 2:42 am

    Hi Gemma

    I made your braided nutella loaf this morning after making a batch of crazy dough yesterday as I had yogurt to use up. Yesterday I made two pretzels at lunchtime and a 1lb loaf of bread for my hubby to take to work today (which he said was lovely). With the left over dough I made a slightly smaller nutella loaf for breakfast. Not only does my house smell amazing, the loaf is my new favourite bake. I only left it 5 mins to cool so the chocolate was still warm inside which made it all the more amazing. Going to make this again on Sunday for a family breakfast. Thanks Gemma. Looking forward to seeing what today’s new video is later 🙂

    • Gemma Stafford on April 19, 2018 at 4:04 am

      Hi Jules,
      Yes, I saw your baking! That loaf looked amazing, really had what we call ‘oven spring’. I am happy you liked it.
      You are making great use of this dough, that is the idea. thank you for posting the pics too, I really appreciate that, and other Bold Bakers do too.
      Gemma 🙂

  14. loraine on April 9, 2018 at 6:50 am

    2nd attempt on this crazy dough. 1st was the cinnamon roll when I nearly broke my spatula and I followed your advise to add more milk…. the texture of the end product was a whole lot better than the cinnamon roll one… I became adventurous and added cream cheese filling on top of the Nutella spread… which probably wasn’t a very good idea because it got really messy when I tried to braid the dough. LOL~ but the end product was delicious… i’m going to try another crazy dough recipe soon as I saved half the portion of what I did today… =)

    • Gemma Stafford on April 10, 2018 at 3:41 pm

      Hi Lorraine,
      that is great! Perseverance pays off. Baking is a learning curve, experiental learning, every time we do it we learn something new, good, or bad!
      Well done, you have the knack now!
      Gemma 🙂

  15. Michael on April 5, 2018 at 10:27 am

    Hi Gemma, I’ve never had Nutella so I made the bread. I like the flavor as I am a choco-holic but for the life of me I can’t seem to be able to find a food I can pair this with other than with butter toasted or not toasted…by the way butter is my other addiction!



  16. Nancy on January 31, 2018 at 10:26 am

    I just found you… Your recipes look amazing! Can’t wait to try them. While viewing only a couple videos, I noticed you are using your oven rack set high in your oven. Is there a reason for this? I find that my breads become a lighter/prettier golden brown when baked on a rack lower in my oven, which is what we prefer. The top seems crusty and dry. Is it my oven? Or…what am l doing wrong?
    Thanks for all your beautiful ideas and recipes!

    • Gemma Stafford on February 1, 2018 at 4:33 am

      Hi Nancy,
      I use a convection/fan assisted oven, so that the temperature is the same throughout. I use the top rack just for the sake of the camera! I would normally bake in the center too.
      So, lets see if we can figure it out. What type of oven are you using, a traditional oven will need a higher temperature in general, for breads in particular, but it depends on the recipe.
      One trick is to place a tray of water in the oven as you are preheating in, this generates steam, which gives a light bread, with a fine crust, you could try this!
      Is your oven gas or electric?
      Thank you for being here with us, we have a strong, and helpful community, so you can add your ideas too,
      Gemma 🙂

      • Nancy on February 6, 2018 at 1:31 pm

        I have an electric oven. It is also a convection oven. I don’t use that option though. I have never had good luck with that. Anything I have baked in convection come out really dried out. So I stopped trying that use. I will try the tray of water. I had not thought of that.
        Thank you for sharing your knowledge and all your wonderful recipes.

        • Gemma Stafford on February 7, 2018 at 5:17 am

          Hi Nancy,
          A convection/fan assisted oven works well when you adjust the temperature down by about 10C. This is true of a lot of these ovens, they tend to be hot, though bread does like the heat! You can try that, and the water will help too.
          Happy baking,
          Gemma 🙂

  17. Viffy on January 13, 2018 at 10:29 pm

    Thanks for the recipes. It has never being easy to bake bread until I come across your recipes. However, for your recipe, I removed baking soda/ powder and yogurt as I do not have them on hand and I read somewhere that yogurt was added to provide the acidic properties to activate baking said/powder. Is that right? Can I also ask if I had baked too Long? The exposed Nutella seems to be a little burnt.

    • Gemma Stafford on January 14, 2018 at 3:04 am

      Hi there,
      You changed the recipe, and this will change the results. The baking time can often be affected too by the change of ingredients.
      Really you need to keep an eye on any bake, especially when you adjust a recipe.
      Yes, you are right, in that bicarbonate of soda reacts with the acid in the yogurt, but it is not always there for that purpose. This is a quick dough, and the ingredients matter.
      Do check out the other bread dough recipes here too, you may like the no knead dough, which ferments overnight, and is really easy, with very few ingredients.
      Thank you for being in touch,
      Gemma 🙂

  18. gina on December 14, 2017 at 5:37 am

    Hi Gemma how do you make peanut butter

  19. gina on November 10, 2017 at 2:30 pm

    Hi Gemma I love all your recipes and videos ,it is all so easy to follow please add more.

    • Gemma Stafford on November 11, 2017 at 2:39 am

      Hi Gina,
      Thank you, I certainly will as time goes on. Thank you for being here with us,
      Gemma 🙂

  20. David on October 25, 2017 at 2:17 pm

    I have made several loaves of Nutella bread in the past before I found you crazy bread recipe. What do you think of the idea to replace Nutella with the spread you use for cinnamon rolls and add some raisins. Keeping the technique I think it could be a real hit for cinnamon raisin bread.

    • Gemma Stafford on October 26, 2017 at 7:50 am

      Hi David, and yes! I really love a raisin bread! And I love cinnamon rolls too. ( We did do this recipe too, take a quick look at it. The great thing about yeast baking is that it is endlessly variable, once you have the basic dough right, do it!
      Gemma 🙂

  21. Drizzles on October 9, 2017 at 7:19 pm

    The first time i made crazy dough, it didn’t rise (i had the milk too hot). The second time i was making it, we ran out of yougurt but i was in the mood and made it anyway using milk instead. I made a cheese bread loaf, and the nutella braided bread. Eventhou i didn’t use yougurt, they turned out AMAZING. I placed mines in a bunt pan instead of a loaf tin and it was the prettiest wreath ever. Sliced it and served it warm with icecream. As a person who has failed at making bread a good 156 times, i am blown away by the simplicity of this dough. You don’t need 16 hours and fancy bread machines and 32 steps to make it (and still fail). So i believe Gemma deserves me taking 15 minutes to make an account just so i can post the story and pictures of success. Over to the cheese bread recipe to post the rest of the pictures.

    • Gemma Stafford on October 10, 2017 at 1:50 am

      Hi there,
      Thank you so much for taking the time to write this great review. it really helps other Bold Bakers to get this type of advice. It also shows how using what you have to hand can save the day. Well done you, onward and upward! Do check out the no knead dough too, another great recipe for your repertoire,
      Gemma 🙂

  22. Sue Wareing on October 7, 2017 at 11:44 am

    Hi Gemma
    Made your Crazy Dough for the first time today and it was a success, looked just like yours! My son and I have made your Nutella Loaf, this evening, which is delicious! We added crushed, roasted hazelnuts to the Nutella and sprinkled them on top before baking. They gave the bread a bit of bite. Thanks for your great, easy to follow recipes and short cuts…the other half of my dough is in the fridge. Will it keep for a few days? I’m going to make another Loaf for my work mates, later in the week, as after seeing my pics on FB, they are drooling to try some!

    • Gemma Stafford on October 7, 2017 at 1:04 pm

      I’m delighted to hear that, Sue. The dough will keep in the fridge for up to 3 days. Also with this particular dough I have found it freezes really well.

      Happy Baking!

  23. Miriam Bash on October 2, 2017 at 11:19 am

    Does this freeze well? Would love to make it in advance!

    • Gemma Stafford on October 3, 2017 at 5:43 am

      Hi Miriam,
      Yes! All breads freeze really well, and can easily be refreshed in a hot oven before serving. Go for it, you will not be sorry,
      Gemma 🙂

  24. Sunflower87 on August 3, 2017 at 9:24 am

    I made this the first time it was not great (my own fault) but second time perfect 🙂 I never make anything but really happy with the dough and will use it a lot. Thank you

    • Gemma Stafford on August 4, 2017 at 3:02 am

      Hi there,
      now this is what I like to hear, a convert to yeast baking. Now you have this one figured you can move along to other recipes, well done you,
      Gemma 🙂

  25. jikotakuhaibin on July 24, 2017 at 11:29 pm

    Hi Gemma! I forgot to buy Nutella but happened to have some cookies and cream cookie dough onhand (sorry, store bought) and used that instead. Turned out so pretty, and I definitely need to make this again with Nutella.

    • Gemma Stafford on July 25, 2017 at 1:39 am

      Hi there,
      That was what I call a great catch! Always be prepared to adjust your thinking, this is essential as you go through life too!
      On the Microwave recipes: There are some which will stand being mixed for cooking, these are ones which do not have need for a raising agent.
      baking powder/soda begin to activate as they are wet. This means that when you go to bake they will already be somewhat spent, not entirely, but not as good as when freshly mixed.
      You can of course have the dry ingredients all ready for the off, then just add the wet ingredients as you are going to bake. microwaved food does not take storing/keeping for too long, the cooking process is different to regular convection cooking.
      I hope this is of help to you,
      Gemma 🙂

      • jikotakuhaibin on July 27, 2017 at 5:40 am

        Hi, Gemma!
        Thank you for the great tips on the mug recipes! It’s always nice to have a fresh hot meal, rather than eat out of a Styrofoam box. Your comment about the baking powder/soda is very helpful, and I will keep the wet and dry ingredients separate until I’m ready. Love you and your recipes!

        • Gemma Stafford on July 27, 2017 at 8:14 am

          Good for you, I am happy that you found this useful.
          Gemma 🙂

  26. Farah Tarek on July 19, 2017 at 3:48 pm

    Every time i try one of your recipes, it never fails to wow me and every person who tries it! Totally in love with this one! 🙂

  27. Mansi on July 5, 2017 at 11:57 pm

    Thanks for the suggestion… will try it out this weekend… :-))

  28. Mansi on July 5, 2017 at 1:31 am

    Hi Gemma!!!

    Love all your recipes. Can whole wheat flour be used instead of all purpose flour and can we make cinnamon raisin bread with this recipe? Thanks

    • Gemma Stafford on July 5, 2017 at 3:10 am

      Hi Mansi,
      Wholewheat flour which is formulated for yeast baking will be good, but i would lighten it with 1/2 white strong flour for this recipe. Regular wholewheat does not have the available gluten unless you add it in the form of vital wheat. Check out the no knead cinnamon bread recipe here too, for reference, but of course it will be great with this crazy dough recipe too.
      thank you for being in touch,
      Gemma 🙂

  29. judieg on July 3, 2017 at 11:36 am

    If making on a Friday night to have fresh baked bread on a Saturday morning. How would you recommend to do this?
    Just found you 2 weeks ago & loving what you have been doing & done.
    Thank you

    • Gemma Stafford on July 4, 2017 at 3:16 am

      Hi there,
      I think I got to this question, but just in case!
      You can give it its’ first proofing, then refrigerate it, it will hold it. It will continue to prove, slowly, and be ready to knock back, and bake in the morning. you can also try forming it, and chilling it right away, bring back to room temperature in the morning and bake. either method will work, but you may prefer one over the other. Thank you for being with us,
      Gemma 🙂

      • judie on July 5, 2017 at 8:50 am

        Thank you. And yes I did ask on 2 different places, as I was not sure which I would be able to see.

  30. zheng on July 2, 2017 at 8:08 am

    I made it yesterday and my friends loved it! the only thing is that the top seems a little dry – hard, inside is super nice. Any thing I can do to avoid that? thanks!!

    • Gemma Stafford on July 3, 2017 at 3:09 am

      Hi there,
      This may be because it was not as well proofed/proved as it should be. Go back to the video and take a look, it is important to give it the time it needs,
      Gemma 🙂

  31. Barbara on June 29, 2017 at 3:29 pm

    Tried it here in Co. Roscommon and loving it! It is so beautiful and the kid love it. My five year old helped me make it.

    • Gemma Stafford on July 2, 2017 at 3:27 am

      Hi Barbara,
      Delighted to have you with us in Roscommon. So lovely to get the kids involved in cooking, it really helps to get them eating well, and will give them skills for life. It is how I started, when we could reach the table we could help, when we could read we could cook! thank you for being in touch,
      Gemma 🙂

  32. VimiGandhi on June 29, 2017 at 8:21 am

    Hi Gemma hich type of oven you used? I mean fen or some other type? I love your recipes.

    • Gemma Stafford on July 2, 2017 at 4:33 am

      hi there,
      I use an LG convection oven. I generally use the convection method for baking, but a fan oven will give a great result too. Try it, all will be well,
      Gemma 🙂

  33. Jennifer on June 28, 2017 at 4:57 pm

    I will be making this loaf this weekend as a present for a coworker. Before I moved to Japan, America had recently come out with a Reese’s chocolate peanut butter spread: I bet that would be wonderful for this recipe too!

    • Gemma Stafford on July 2, 2017 at 5:04 am

      Hi Jennifer,
      good luck to you for your move to Japan, I hope to get there some day too!
      Yes, i do think the peanut butter chocolate spread would be great for this, rich and delicious, give it a try!
      Gemma 🙂

  34. Noodlelover on June 27, 2017 at 5:47 am

    Hi Gemma, I made today your crazy dough (x2). I made the nutella one and plain one. The bread turned out wonderful. It soft and supple. Thanks for this recipe.
    PS. My oven is not so good thats why the outer color is not so good…but the bread is done. As you can see the nutella still wet as your already dried. Xoxo

    • Gemma Stafford on July 1, 2017 at 11:47 am

      Hi there,
      I will be taking a look at the pics whewn I have worked through the comments, a bit behind as I am traveling, thank you for posting it. It will stiffen as it gets cold,
      Gemma 🙂

  35. sumi on June 26, 2017 at 4:15 am

    plz make more caramel recipes

  36. Ziad on June 25, 2017 at 11:00 pm

    This is amazing Gemma, didn’t think you would come up with this choice of bread, indeed everyone’s favourite!!

    Can’t wait for your Focaccia session which is something I never got right, always ended up soft on the inside, hard crisp on the outside and not fluffy.

    I will definitely give the Braided Nutella Bread a go.

    • Gemma Stafford on June 28, 2017 at 6:47 am

      I’m delighted you like it. Focaccia is this Sunday so stay tuned 🙂

  37. Ima on June 25, 2017 at 11:16 am

    Hi, Gemma!

    What size is your loaf tin? I got both 8×4 & 9×5. Which 1 should I use?


    • Gemma Stafford on June 27, 2017 at 9:36 am

      use the 9×5 inches. either or will work well 🙂

  38. Roxana on June 25, 2017 at 10:43 am

    Hi Gemma
    Thanks again for this recipe that looks very yummy. Looking forward for the next one. All the best

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