Nutella and Peanut Butter Stripe Bread

Ingredients:

Dough

2 teaspoons dry active yeast

1/2 cup warm milk

2 tablespoons sugar

2 tablespoons butter, softened

2 cups all-purpose flour

2 teaspoons vanilla extract

Nutella-Peanut Butter Filling

2 tablespoons nutella

2 tablespoons creamy peanut butter

Method:

1. For the dough, dissolve yeast in warm milk, add sugar, vanilla and butter. Combine flour and liquid and knead with your fingers until a soft dough forms. Add more milk or flour as necessary to achieve a pliable, non-stick dough. Place dough in a bowl, cover with a kitchen towel and let it rise in a warm spot for 30 minutes.

2. For the filling, place the nutella and peanut butter in a heatproof bowl and microwave on high for 1 minute, stir to mix it and spread into a rectangle shape (10 x 4 in) on a piece of parchment paper or silpat. Place in the freezer to firm up for 30 minutes.

3. Roll out the bread dough into a rectangle (16 x 12 in) on a lightly floured work surface. Peel the sheet of filling and quickly place on the middle part of the dough. Wrap both ends of the dough over to cover the filling completely and seal the edges tightly by pinching.

4. Roll dough flat starting from the center and going outwards to the edges to form a rectangle. Do this gently to prevent the filling from oozing out. Fold the dough into three folds. Roll dough flat from center to the edges to form a rectangle again. If you want to create more stripes, repeat this step twice. Roll, fold and roll.

5. Make three cuts in the middle (length wise), leaving one end uncut. Twist and plait the four strips of dough over each other.

6. Place plaited dough in greased loaf pan, tucking the ends underneath the loaf. Cover with a kitchen cloth and let rise for another 30 minutes. Preheat oven to 180°C /350°F.

7. Bake stripe bread for 30 minutes or until it's golden brown on top. Remove from oven and take the bread out of the mold. Let the loaf cool on a wire rack. Wait until the bread is completely cold before slicing.