Peanut Butter and Jelly Bread

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Peanut Butter and Jelly Bread

star rating (4) rate this recipe »
Published prior to 2008

Whether they're 2 or 10, 30 or 60, kids love peanut butter. The debate simmers on as to the superiority of creamy or chunky. Preferences are divided between healthy organic peanut butter that needs to be refrigerated and is the consistency of modeling clay, and the emulsified supermarket brands that are soft and spreadable and, frankly, downright tasty with all that added sugar and salt.

We thought that it would be fun to try peanut butter and jelly bread, making a peanut butter dough and a jelly dough. Most of the baking that we do here is wonderful; but some of it... well, it's not so wonderful. This recipe belonged to the latter group. The peanut butter dough smelled great, but was oily and dense. The jam dough, which incorporated a whole jar of extremely sweet grape jelly, never rose. It made the peanut butter bread look fluffy in comparison. We're waiting to see if the chickens will eat it...

So, even when you've baked thousands of loaves of bread, there are still some times when things don't work as planned. What we learned was that sugar in small amounts gives yeast extra oomph, and in large amounts (it was, after all, the first ingredient listed on the back of the jelly jar) will just plain overwhelm the yeast and send it running. So, we started again with the basic premise that peanut butter and jelly baked into the loaf somehow, some way would be quite wonderful. Here is the new result:

Peanut Butter and Jelly Bread, Round II

Round II ended with a loaf of oatmeal bread swirled with peanut butter and jelly. We liked the blended taste of oats and peanut butter, and the combination of nuts and grain forms a complete vegetable protein. You can also use a favorite white or wheat bread recipe as the base.

Oat Mixture
1 cup rolled oats or steel-cut oats (we used a mixture)
1/2 cup honey
1/2 stick (4 tablespoons) butter
1 tablespoon salt
1 1/2 cups boiling water

Dough
1 tablespoon (1 packet) active dry yeast or 2 1/2 ( 1 packet) teaspoons instant yeast
1/2 cup warm water
1 teaspoon honey
2 cups King Arthur Traditional Whole Wheat or 100% White Whole Wheat Flour
3 1/2 to 4 1/2 cups King Arthur Unbleached All-Purpose Flour

Filling
1 cup peanut butter
2/3 cup jam or jelly

Combine the ingredients in a bowl and let sit for 30 minutes, until the oats have softened.

Dissolve the yeast in the water, and add the honey and 1/2 cup of the unbleached flour. Let the yeast sit for 10 minutes to get going. When it's bubbly, you know that you have active yeast that's ready to get to work.

When the oats have cooled to room temperature, stir in the yeast mixture. Add all of the whole wheat flour. Gradually add the unbleached flour.

When the dough has formed a shaggy mass, turn it out onto a lightly floured counter and knead it, adding more flour as necessary. When the dough is no longer sticky and has formed a smooth and satiny ball, place it in a bowl and drizzle a little oil on it. The oil helps prevent the formation of a skin due to exposure to the air. Cover the bowl with a damp towel or plastic wrap. Now you can go do something else for about an hour and a half.

When the dough has risen to twice the starting size, punch it down and turn the dough out onto a lightly floured counter. Knead it a little bit to expel any air bubbles. Divide the dough into two equal pieces. Roll each into a rectangle.

Smear 1/2 cup of peanut butter and 1/3 cup of jelly on the first rectangle. Maintain a 1" border on all sides. Roll up the dough, starting with a long side. Pinch the seam together and pinch the ends together. Place the roll in a greased 9" x 5" bread pan. Repeat with the second rectangle of dough.

Let the loaves rise until they have risen to 1" to 2" over the top of the pan, about 45 minutes to 1 hour. Fifteen minutes before you want to bake bread, preheat oven to 350°F. Bake the loaves for 35 to 45 minutes, until they are nicely browned and sound hollow when tapped on the bottom. Yield: 2 loaves.

Nutrition information per serving (1/2-inch slice, 63 g): 182 cal, 6 g fat, 5 g protein, 19 g complex carbohydrates, 8 g sugar, 2 g dietary fiber, 4 mg cholesterol, 254 mg sodium, 120 mg potassium, 1 mg iron, 32 mg calcium, 84 mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 8, September-October 1992 issue.

Reviews

1
  • star rating 01/04/2013
  • denlovert from Montreal. from KAF Community
  • It is not one of my favorites, the taste is good (2 stars) but it's not a bread you can toast easily, because the filling melts in the toaster, the dough took over two hours to rise one inch over the pan and the final result was not KAF quality. It"s the first time I give a KAF recipe only 2 stars, I will not try it again. But I will use this bread for French toast, then it will melt in the frying pan instead of the toaster.
  • star rating 08/23/2010
  • Kateri from Wisconsin
  • I made these loaves today and they didn't come out as expected. I had no idea how big of a rectangle to roll out the dough into (because the recipe didn't specify), and upon cutting into the done loaves I can see I should have made it a longer rectangle, because all of the PB and J is concentrated in one spot inside the loaf which created a big hole in the center, which in turn makes the roll difficult to slice. The loaves are also quite squatty, they rose well but then deflated in the oven, possibly due to the heaviness of the PBJ inside? it tastes OK because it's PB and J after all, but I can't say the effort is worth the result. For what it's worth I bake bread regularly and followed the directions to a T (as much as they described).
    I have requested that our web team include the missing information so hopefully the next time your results will be better. JMD@KAF
  • star rating 08/11/2010
  • biscuitbeagle from KAF Community
  • Baked this last night - turned out fantastic. I recently bought some peanut flour and added a tablespoon to the dough by kneading time. And I used a lot more pb than listed. Same goes for the jelly - I used blackberry preserves. It only took 35 mins baking time. Moist, delicious the morning after. Yum! I can't wait to make this again and try other jellies/preserves.
  • star rating 10/20/2009
  • Janey from Arlington
  • As I get older I find my tastes are changing: prosecco and summery strawberries, a glass of Malbec and sharp cheddar, muscat and lemon cake...but nothing could ever diminish my love for peanut butter and jelly. When I saw this recipe I was excited, as it seemed both delicious and time-efficient. Why bother spreading peanut butter and jelly when it's actually in the bread? The dough by itself is outstanding; it's good enough to make alone (which I'm doing now). The crumb is just right for wheat-oatmeal bread and the honey flavor is subdued. I ended up at least doubling, possibly tripling the amount of peanut butter and jelly. It leaked out of the seams, but it was a delicious leak, so I can't complain. You can top it with anything, including clotted cream or butter.
1