Wednesday, December 2, 2009

peanut butter and jelly bread

What a perfect combination!

This bread is not as sweet and rich as a peanut butter and jelly sandwich, but it is delightful because the bread itself has a warm, peanuty flavor. Also, the texture is almost like cake because of the egg.

1 egg, beaten
2 cups plus 2 Tbsp bread flour
2 Tbsp whole wheat flour
3/4 tsp table salt
1/4 tsp active yeast
1 cup plus 2 Tbsp cool water
3 Tbsp unsalted smooth peanut butter
1/4 cup unsalted dry-roasted peanuts, whole
1/4 cup unsalted dry-roasted peanuts, roughly chopped
1/3 seedless fruit jam of choice (I used raspberry preserves)
nonstick cooking spray

1. In a medium bowl, stir together the flours, salt, yeast, and the egg. Blend the water and peanut butter in a blender until smooth (some settling will occur fi this is left to stand, so blend just before using.) Add mixture tot he flour mixture and, using the wooden spoon or your hand, mix until you have a we, sticky dough without any lumps, about 30 seconds. Stir in the whole peanuts until evenly distributed. Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, about 12 hours.

2. When the first rise is complete, sprinkle the surface of the dough with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Lightly flour your hands and gently pat and pull the dough into a rough rectangle about 8 by 12 inches.

3. Now you're going to make a sort of jelly roll: Position the dough so a long side is in front of you. Spread the jam evenly over the surface of the dough, leaving a 1-inch border on all sides. Lift up the far side of the rectangle and fold one third of it over toward the cetner, the continue rolling up the remainder into a cylinder. With the seam on the bottom, tuck the ends of the roll under to seal them, so the jam doesn't ooze out during baking.

4. Lightly coat the loaf pan with cooking spray. Sprinkle half of the chopped peanuts into the bottom of the pan. Gently transfer the dough, seam side down, to the loaf pan. Sprinkle the remaining chopped peanuts onto the dough. Cover the dough with a towel and place it in a warm, draft-free spot to rise for 1 hour. The dough is ready when it has doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.

5. About 15 minutes before the end of the second rise, preheat the oven to 450 degrees F, with a rack in the center.

6. Bake until golden, about 1 hour and 15 minutes. If the peanuts start to darken, loosely cover the loaf with foil. Use pot holders to invert the pan onto a rack, remove the pan, and turn the bread right side up to cool thoroughly. (Don't dawdle - the bread will get soggy if it cools in the pan.)

1 comment:

  1. mari!! vamos a ver si esta vez sí funciona porque ya había intentado una vez en tu post sobre roscones jaja este pan se ve melcocucho delicioso. un beso!