Pour the yeast and warm water into the bowl of a stand mixer. Allow the yeast to develop for 5 minutes, until foamy.

Place the milk and ¼ cup butter into a small pot and set to medium heat. Heat just until the butter has melted and the milk is warm. Add the water and vanilla extract and mix until combined. Set aside.

Pour 2 cups flour, sugar and salt into the bowl with the yeast mixture. Add the milk mixture. Attach a dough hook attachment and mix until just combined. With the mixer on medium speed, add the eggs and mix for 1 minute. Add the remaining flour and knead for 2 minutes, until sticky.

Transfer the dough to a buttered baking sheet and cover with plastic wrap. Cover the entire baking sheet with a clean dish towel, place in a warm spot and allow the dough to double in size, about 1 hour.

After the dough has doubled in size, knead 1-2 times to deflate the dough, re-shape into a ball, then cover with a clean dish towel and let rise for 5 minutes.

Roll out the dough to a 12x20 inch rectangle. Spread nutella onto the entire surface of the dough. Slice the dough vertically into 6 strips, then slice each strip into 6 even squares.

Stack the squares vertically, then turn the stack on its side and place into a greased and floured 9x5 inch loaf pan. Cover the loaf pan with a clean dish towel, place in a warm spot and rise for 30-45 minutes, or until it has risen to double in size.

Bake the bread at 350F for 35-45 minutes, until the top is golden brown. If you find that the dough is browning too quickly, loosely cover the pan with a sheet of aluminum foil. Cool the bread in the pan for 25 minutes.

Run a knife along the edges of the bread, then remove from the pan and place on your desired serving dish. Enjoy!