Twisted Gluten & Dairy-free Chocolate Bread

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OK so who didn’t see the amazing pictures of Nicole Hunn’s (of gluten free on a shoestring) Braided Nutella Gluten Free Bread and wish they could eat some immediately?!

I pinned it to my ‘recipes to try’ Pinterest board, knowing full well that it wouldn’t be there for long because I would have to try it…and them move it to a different board!

I also knew that some adaptations would have to take place…firstly to make it dairy-free, but also to get around some of the awkward ingredients that Nicole used.

As you will know if you have read any of my previous posts, I am not one for ‘faffing’ around with long methods and hard-to-get ingredients (except my forays into ‘super-foods’!).  Instead, I prefer things to be simple and easy with minimum fuss.

So yesterday I set about with determination to make Nicole’s bread with a few major tweaks to satisfy my need for simplicity…

What I came up with was down right miraculous!  I have never made fancy bread before in my whole life and I have to say I was incredibly proud of the result!  OK, it was rather messy and not nearly as perfect looking as Nicole’s, but it tastes incredible and doesn’t need anything that you wouldn’t already have knocking around in your relatively well stocked gluten-free cupboard!

So here you have it…my adaptation to Nicole’s Braided Nutella Bread…instead of using nutella I used Anthony Worral Thompson’s chocolate hazelnut spread (I do not endorse the shop that I found this link to…I buy this in our local Sainsburys but it doesn’t appear to be available on their online store hence the link to some random store from which you can buy it!) which is gluten-free but also (more importantly because Nutella is gluten-free), dairy-free.  However, the warning on the pack does say it ‘may contain traces of dairy’ which is fine for us, but may not be for you…

Twisted Gluten & Dairy-free Chocolate Bread (gluten, dairy and soya-free)

20140306_144842 (1)

Ingredients

420g Doves Farm gluten-free bread flour (I used brown because that was what I had, but white would have been better for the colour contrast!)

1/4 tsp cream of tartar

1tsp instant yeast

50g granulated sugar

Grind of salt

5 1/2 fl oz warm dairy-free milk (I used unsweetened almond milk)

3 medium eggs, at room temperature, 2 beaten for the bread, one for an egg-wash

56g melted extra-virgin coconut oil

3tbsp warmed Anthony Worral Thompson’s gluten-free chocolate hazelnut spread

Couple of tablespoonfuls of tapioca flour for rolling out

Method

1) Combine the dry ingredients in a large bowl and mix well.  If you have a stand mixer, do this in the mixer bowl.  I don’t so I just did this in a mixing bowl.

2) Add the wet ingredients, minus the chocolate spread and extra egg that you will need at the end to brush the bread with before baking.

3) If using a stand mixer, use the dough hook attachment and set on a low-speed until combined when you need to increase the speed to medium and leave to knead for 5 minutes.  If you don’t have a stand mixer, use a handheld mixer with the dough attachments (or whisk attachments if you don’t have them!) and knead for 5 minutes.

4) Transfer the dough to a large lightly oiled bowl and cover with oiled clingfilm.  Place in a warm place until the dough has doubled in size (or grown a bit at least!).  Mine took an hour and a half.  Nicole suggests an hour in her ‘quick’ version.

5) Remove the dough from its warm place and put it in the fridge.  Leave it to cool for about 30 minutes.  This makes it easier to work with according to Nicole.

6) Meanwhile, cut a piece of baking paper approx. 15 inches by 20 inches and flour it well.

7) Once the 30 minutes is up, place the dough onto the floured baking paper (I used tapioca flour) and gently knead it until it comes together into a smooth dough…you shouldn’t need to do too much and don’t over do the kneading!  Follow Nicole’s instructions if in doubt!

8) Add a little more tapioca flour to the dough, a rolling pin and the baking paper, then gently roll the dough out to a rectangle approx. 1/4 inch thick, 12 inches wide, 15 inches high.  Frequently move the dough as you go so that it doesn’t get stuck, finishing up in the middle of the baking paper.

9) Spread the warmed chocolate spread onto the surface of the dough, leaving an edge of approx. 3/4 inch all the way around.

10) Using the baking paper to help, gently roll up the dough on the longest side, much like making a swiss roll, as tightly as you can.  End with the seam at the bottom.

11) With a sharp knife, or pizza cutter, and starting 1 inch from the top, cut a slit in the middle of the dough through the centre of the cylinder.  You will end up with two sections of dough that you then need to ‘wrap’ around one another, starting at the intact end, with the cut sides facing upwards.  This is where Nicole’s pictures are very helpful!

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12) Pinch the open ends together and tuck them slightly under the bread.  Transfer on the baking paper to a baking tray and gently push the ends of the bread towards one another to make a more compact loaf.

13) Place oiled clingfilm over the dough and put it in a warm place for approx. 20 minutes or until the dough starts to expand.

14) Whilst rising, pre-heat your oven to 190 degrees.

15) Once ready, remove the clingfilm from the dough and brush the loaf with beaten egg.  Place in the pre-heated oven for 5 minutes, then reduce the temperature to 180 degrees and leave to cook for a further 15-20 minutes until brown on top.

I challenge you to resist eating this all while it is warm!  If there is any left I can vouch for the fact that it is just as good the following day!

5.0 from 3 reviews
Twisted Gluten & Dairy-free Chocolate Bread
 
Ingredients
  • 420g Doves Farm gluten-free bread flour (I used brown because that was what I had, but white would have been better for the colour contrast!)
  • ¼ tsp cream of tartar
  • 1tsp instant yeast
  • 50g granulated sugar
  • Grind of salt
  • 5½ fl oz warm dairy-free milk (I used unsweetened almond milk)
  • 3 medium eggs, at room temperature, 2 beaten for the bread, one for an egg-wash
  • 56g melted extra-virgin coconut oil
  • 3tbsp warmed Anthony Worral Thompson's gluten-free chocolate hazelnut spread
  • Couple of tablespoonfuls of tapioca flour for rolling out
Instructions
  1. Combine the dry ingredients in a large bowl and mix well. If you have a stand mixer, do this in the mixer bowl. I don't so I just did this in a mixing bowl.
  2. Add the wet ingredients, minus the chocolate spread and extra egg that you will need at the end to brush the bread with before baking.
  3. If using a stand mixer, use the dough hook attachment and set on a low speed until combined when you need to increase the speed to medium and leave to knead for 5 minutes. If you don't have a stand mixer, use a handheld mixer with the dough attachments (or whisk attachments if you don't have them!) and knead for 5 minutes.
  4. Transfer the dough to a large lightly oiled bowl and cover with oiled clingfilm. Place in a warm place until the dough has doubled in size (or grown a bit at least!). Mine took an hour and a half. Nicole suggests an hour in her 'quick' version.
  5. Remove the dough from its warm place and put it in the fridge. Leave it to cool for about 30 minutes. This makes it easier to work with according to Nicole.
  6. Meanwhile, cut a piece of baking paper approx. 15 inches by 20 inches and flour it well.
  7. Once the 30 minutes is up, place the dough onto the floured baking paper (I used tapioca flour) and gently knead it until it comes together into a smooth dough...you shouldn't need to do too much and don't over do the kneading! Follow Nicole's instructions if in doubt!
  8. Add a little more tapioca flour to the dough, a rolling pin and the baking paper, then gently roll the dough out to a rectangle approx. ¼ inch thick, 12 inches wide, 15 inches high. Frequently move the dough as you go so that it doesn't get stuck, finishing up in the middle of the baking paper.
  9. Spread the warmed chocolate spread onto the surface of the dough, leaving an edge of approx. ¾ inch all the way around.
  10. Using the baking paper to help, gently roll up the dough on the longest side, much like making a swiss roll, as tightly as you can. End with the seam at the bottom.
  11. With a sharp knife, or pizza cutter, and starting 1 inch from the top, cut a slit in the middle of the dough through the centre of the cylinder. You will end up with two sections of dough that you then need to 'wrap' around one another, starting at the intact end, with the cut sides facing upwards. This is where Nicole's pictures are very helpful!
  12. Pinch the open ends together and tuck them slightly under the bread. Transfer on the baking paper to a baking tray and gently push the ends of the bread towards one another to make a more compact loaf.
  13. Place oiled clingfilm over the dough and put it in a warm place for approx. 20 minutes or until the dough starts to expand.
  14. Whilst rising, pre-heat your oven to 190 degrees.
  15. Once ready, remove the clingfilm from the dough and brush the loaf with beaten egg. Place in the pre-heated oven for 5 minutes, then reduce the temperature to 180 degrees and leave to cook for a further 15-20 minutes until brown on top.

 

 

 

 

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14 Comments:

  1. Pingback: Sticky Chocolate Orange Slice - The Free From Fairy

  2. This looks so scrummy! I love ‘free from’ good that looks good enough to eat regardless of food intolerance’s – and this certainly ticks those boxes :-)
    Vicky (@aroundandupsidedown) recently posted…Silent Sunday 16.3.14 #silentsunday #mysundayphotoMy Profile

  3. Wow – chocolate bread – my girls would be in heaven! #blogclub
    Rollercoaster Mum recently posted…Silent Sunday #MySundayPhotoMy Profile

  4. This looks delicious, I could really go for a bit of this with my cuppa this afternoon
    Em @ snowingindoors recently posted…How to Catch a Star 10th AnniversaryMy Profile

  5. This sounds amazing. #TastyTuesdays
    Julie’s Family Kitchen recently posted…Mary Berry’s Bakewell TartMy Profile

  6. How fab and looks so moist too, must try this. Thanks for linking up to #tastytuesdays
    Honest Mum recently posted…Interior Design InspirationMy Profile

  7. I’m finding coconut oil as an ingredient in quite a few recipes is there an alternative?

    Ps looks yummy

    • Hi Jess,

      Thanks for your comment. I use coconut oil in recipes as a replacement for butter…as I am not keen on using too much margarine. If you can eat dairy then use butter, if not then I would use margarine. It depends on the recipe whether you can use straight margarine or a mix of margarine and hard margarine like Stork (that is what I use in pastry for example)…If there is a particular recipe that you want to know about then let me know. In the case of this bread then I would use butter instead if you can…

  8. This is a must try! Two questions: what’s it the function of the cream of tartar and can it be replaced? And I s the coconut oil measured before melting? Thanks and can’t wait to try this!

    • Hi Missy! Thanks for your comment. Regarding the cream of tartar…great question and one that you will have to direct to the author of the original recipe…Nicole Hunn of Gluten-free on a Shoestring! I personally wouldn’t worry about subbing it with baking powder…as it is a raising agent. The coconut oil I measured before melting. Hope that helps. Post me a picture of the result once baked…if you haven’t eaten it all before then ;)

  9. This looks so good! Wish there was an egg free version my husband could enjoy!
    Vicky recently posted…Dried Fruit Salad with Toasted Almonds GF SCDMy Profile

    • mmm…I think egg-free would be tricky, but always worth experimenting! You never know…apple puree or ground up flax might just work??!! Let me know if you try.

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