Preheat oven to 350 degrees. Grease a 10-inch tube pan with non-removable bottom or a bundt pan.
Place 5 cups flour and next 4 ingredients in a large bowl. Reserve additional cup of flour for later.
In a microwave safe bowl, heat 1-⅓ cups water to around 130 degrees. Add 4 tablespoons Country Crock and stir until melted.
Add to dry ingredients and stir well.
Add eggs and incorporate well.
Knead with machine mixer for 5 minutes, adding additional flour as needed until dough is no longer sticker and feels smooth.
Cover bowl and let rest for 10 minutes while making sugar glaze.
Place all ingredients in a small saucepan and heat until it comes to a boil and sugar is dissolved, stirring frequently. Remove from heat and let cool slightly.
Sprinkle ¼ of the nuts around the bottom of prepared pan.
Tear off pieces of dough and roll into balls between lightly floured hands. Make the balls around the size of a golf ball.
When you have 10 made, prepare to add some Nutella to center (this is optional as it tastes just as good without it). I used the OXO Good Grips Silicone Decorating Kit and squeezed some Nutella into the ball. You can just as easily make a depression in the ball, put a little Nutella in the depression and wrap the ball back up around it. (Or you can leave the Nutella out altogether and it is still delicious!)
Drop each of the balls into the sugar glaze then scoop out with a spoon and place around the bottom of the pan making the first layer.
Sprinkle with ¼ of the nuts and a little more sugar glaze. Continue making the balls and adding layers to the bread, spreading the nuts and glaze in-between, until all dough has been used.
Top with remaining nuts and the rest of the glaze.
Cover the pan with waxed paper and a light towel and let rise, about 1 hour or until bubbles or balls rise to the top of the pan.
Bake for 45 minutes or until top is caramel colored. Check half way through cooking time in case it is getting too browned. If so,make a tent of aluminum foil and cover until it is done.
Remove from oven and place on wire rack to cool for 10 minutes.
Loosen around edges if necessary and place another rack over the top. Have a large cookie sheet ready so that drippings will be caught. Invert the bread and place rack on top of cookie sheet.
Apply chocolate glaze, if desired.
Place chocolate and half and half into a microwave safe measuring bowl and melt in microwave for 30 seconds. Stir until all chocolate is melted and mixture is smooth. If more time is needed, place back in microwave for 10 seconds.
Drizzle glaze over top of bread and serve bread warm.
To eat, just pull off a bubble (or ball) and enjoy! And since it's Mother's Day why don't you let her go first!