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Bread is like Las Vegas. Sin City! It’s loaded with too many carbs and too many calories. But how can you not just fall head over heels in love with that warm, white, pillowy, ooey gooeyness? (I am fully aware I may have created some new words there.) Sometimes we need that comfort that only a megaton of carbs can provide.

They say there are no degrees of sin. When it comes to bread I beg to differ. Some are just so much more inticing, more decadent, more beckoning, more sinful. I’ve shared four of the “breadly sins” with you previously, and today we’re all going over the egde with number five.

The Five Breadly Sins

5. Blueberry Vanilla Bread


4. Amaretto Soaked Pound Cake Bread Pudding


3. Cranberry Orange Sweet Rolls


2. Lemon Meringue Pudding Sweet Rolls


…and the number uno breadly sin and what you see here today…


1. Nutella Biscoff Cookie Swirl Bread

I know. I’m tearing up as I type. I couldn’t even PICK just one sin for this y’all. I had to pick TWO! Nutella AND Biscoff spread.  I didn’t have the strength to fight it. I caved.

I am surely going to burn in the depths of diet hell for this one. However, I feel I would be doing you a terrible injustice not to share this with you. And of course, so I don’t have to suffer alone. I would miss you too much… too much.


Nutella Biscoff Cookie Swirl Bread


  • 3 cups bread flour
  • 1 cup warm water
  • 1/4 or 1/8 cup sugar – depending on sweetness preference. I use 1/8
  • 3 tbsp. butter or shortening
  • 1 tsp. salt
  • 1 package yeast
  • 1 egg
  • 1/2 cup Nutella spread
  • 1/2 cup Biscoff Cookie Spread



Add yeast to the cup of warm water. Cover and let sit about 10 minutes or until foamy. Add all other ingredients to your bread pan except Nutella and Biscoff spread. Add water with yeast last. Set machine on dough setting. When dough is ready, remove from machine onto a floured surface. Using a floured rolling pin, roll dough out to a thin rectangle. In a small bowl, mix Nutella and Biscoff Spread together well. Spread evenly on your dough. Roll dough jelly roll style lengthwise. Work the roll outwards until it is long enough to double in the baking pan. Fold the rolled dough in half, and place in greased and floured baking pan. Cover with a towel and allow to rise in a warm area for 30-45 minutes. Bake 30- 40 minutes at 375 until the loaf is done in the center.

* This recipe can also be made without use of a bread machine by mixing your dough in a stand mixer with a dough hook attachment. You may choose to hand knead the dough after mixing if you prefer, or just use the dough hook for kneading. Place mixed and kneaded dough in a greased bowl, cover and let rise in a warm place about an hour or until doubled in size.


I love bread. Bon Appetit y’all!