Hazelnut Espresso Protein Bread
55 Minutes • About 8 slices
What you need
- 2 cups Dilettoso Espress Ohh Protein Baking Mix
- 2 large eggs
- ¾ cup whole milk
- 3 tbsp unsalted butter, melted and slightly cooled
- ½ cup hazelnuts, roughly chopped
- ½ tsp vanilla extract
- Optional: 2 tbsp additional chopped hazelnuts for the top
Hot Hot Hot
How to do it
- PREHEAT the oven to 350°F and lightly grease an 8½ × 4½-inch loaf pan.
- WHISK the eggs, milk, melted butter, and vanilla together. Add the Espresso OHH mix and gently stir just until combined. Fold in the chopped hazelnuts. Avoid overmixing.
- TRANSFER the batter to the loaf pan and scatter the remaining hazelnuts over the top. Bake for approximately 35–45 minutes, or until the center is set and a toothpick inserted into the middle comes out with only a few moist crumbs.
- LET it cool in the pan for about 10 minutes before transferring it to a rack. For the cleanest slices, allow it to cool for another 15–20 minutes.
Did you make it?
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Did you know?
In Italy, espresso isn't a particular type of coffee bean. The name comes from the method of preparation: hot water is forced under pressure through finely ground coffee to make a small, concentrated cup. And if you order simply “un caffè” at an Italian bar, an espresso is generally what you'll receive.
