Peanut Butter & Jelly Bread

Adapted from Jim Lahey's My Bread
Makes 1 8 inch loaf

1 large egg, beaten
2 cups plus 2 tablespoons (280 grams) bread flour
2 tablespoons (20 grams) whole wheat flour
3/4 teaspoon (4 grams) table salt
1/4 teaspoon (1 gram) instant or other active dry yeast
1 cup plus 2 tablespoons (260 grams) cool (55 to 65 degrees F) water
3 tablespoons (50 grams) unsalted smooth peanut butter
1/4 cup (35 grams) unsalted dry-roasted peanuts, whole
1/4 cup (35 grams) unsalted dry-roasted peanuts, roughly chopped
1/3 cup (100 grams) seedless fruit jam of choice
Nonstick cooking spray
Additional flour for dusting

1 8 x 4.5 inch loaf pan

Set aside 1 tablespoon of the beaten egg for glazing the bread.

In a medium bowl, stir together the flours, salt, yeast, and the remaining egg. In a blender, mix water and peanut butter until smooth. Add peanut butter mixture to the flour mixture and mix (a spoon or your hand works the best) until you have a wet, sticky dough - about 30 seconds. Stir in the whole peanuts.  Cover the bowl and let it sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 12-18 hours (we let ours rise for about 16 hours).

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

Spread the jam evenly over the surface of the dough, leaving a 1-inch border on all sides. Lifting a short end, fold one third of it over to the middle of the rectangle, then continue rolling up the remainder into a cylinder. Tuck the ends of the dough under the bottom so the jelly doesn't ooze out during baking.

Lightly coat the loaf pan with cooking spray. Sprinkle half of the chopped peanuts into the bottom of the pan. Transfer the dough, seam side down, to the loaf pan and sprinkle the remaining chopped peanuts on top. Cover the dough with a kitchen towel and let it rise for an hour in a warm spot.  When the dough has doubled in size it's ready.  If it doesn't hold an impression when you poke it with your finger, let it rise for another 15 minutes.

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

When rise is complete, brush the top of the dough with the reserved beaten egg. Bake until golden, about 1 hour.  If the peanuts start to brown too quickly, you can cover the loaf loosely with foil.  As soon as the bread is complete, invert the pan onto a rack, remove the pan, and turn the bread right side up to cool thoroughly.

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