Filed under Breads
1 loaf Rhodes frozen white bread dough
2 tablespoons butter, melted
1/2 cup Nutella
4 ounces cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla
1 1/2 teaspoons milk
Thaw frozen bread loaf for about 2 hours, or until you can roll it with a rolling pin, but it has not yet started to rise. Place dough onto a lightly floured or oiled surface and roll out into a rectangle, about 20 inches long and 12 inches wide. Brush the rolled dough with melted butter, then spread the Nutella over the dough (don't worry if it's messy). Using a pizza cutter or sharp knife, cut the dough into 7 horizontal strips, each about 3 inches wide. Stack all of the strips on top of each other, then cut the stack into 6 equal squares. You should end up with 6 stacks of dough, with 7 slices in each stack. Turn each stack on its side and place it into a buttered 9x5x3 inch loaf ban. Place a kitchen towel over the loaf pan and allow the bread to rise for 35-45 minutes.
Adjust your oven rack to the middle position and preheat the oven to 350 degrees. Place the risen loaf into the preheated oven and bake for about 30 minutes or until the top is a dark golden brown. Meanwhile, make the frosting by combining the cream cheese, 1/4 cup butter, vanilla and milk. Beat with an electric mixer until smooth. Remove bread from oven and spread with desired amount of cream cheese frosting. Allow bread to cool for 15-20 minutes before serving.
Oh my goodness! This is good. Especially since I cheated and used frozen dough. A few hints: first, go here for detailed photos of what the rolled and stacked dough should look like. Second, make sure you're using a big enough loaf pan--your dough should be about an inch below the top of the pan before it rises--or you'll have bread and Nutella spilling over the top of your pan and into your oven (I'm speaking from experience here). Third, the top of your bread is going to get very brown before it's done. Don't panic and take it out early or it will be soggy in the middle. We love having this for breakfast, but it also makes a great dessert if you skip the frosting and serve it warm topped with vanilla ice cream.
Who Dished It Up First
This recipe is a simplified version of one I saw at Dana's Food for Thought, who made her dough from scratch. Yum!
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