Peanut butter jelly bread

Peanut butter jelly bread from Black Girl Baking by Jerrelle Guy (Jerrelle Guy/PA)

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Nutrition Facts

Amount Per Serving

Calories 169 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 3g19%

Cholesterol 1mg0%

Sodium 121mg5%

Potassium 78mg2%

Carbohydrates 30g10%

Fiber 1g4%

Sugar 11g12%

Protein 4g8%

Vitamin A 8IU0%

Vitamin C 2mg2%

Calcium 11mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Peanut butter and jam in a loaf

Course: Brunch, Snack

Cuisine: American

Servings: slices

Calories: 169kcal

Author: Jerrelle Guy

Ingredients

295 ml warm oat or nut milk
50 g sugar
1.5 tsp active dry yeast
360 g bread flour plus more for dusting
3/4 tsp salt
36 g peanut butter powder
6 - 8 tbsp your favourite jam

To serve:

Banana
Honey

Method

In a small bowl, combine the milk with 25g of the sugar, then sprinkle the yeast over the top and let it sit and bloom until a thick cap of froth forms, five to 10 minutes.
In a stand mixer with a dough hook attachment, combine the flour and salt. Add the remaining 25g sugar along with the bloomed yeast and peanut butter powder. Knead the mixture for three to four minutes, or until it turns into a springy dough. Place the dough in a clean oiled bowl, cover with plastic wrap and a damp cloth and place it in a warm dark place to double in size, about 60-90 minutes.
Lightly flour a work surface and a rolling pin and have two 23×12.5cm oiled loaf pans lined with 10cm-wide strips of parchment long enough to stretch across the width and up the sides of the pan with a little hanging over.
Unwrap the risen dough, punch it down in the center to release the air and roll it out to roughly a 40.6x76cm rectangle. Spread the jam all over the surface, then roll the dough up tightly from the shorter end. Slice the log in half so you have roughly two 20cm-long rolls. Transfer them to the prepared loaf pans; if they’re longer, compress the rolls slightly, like accordions, or tuck the ends under to fit. Cover the bread again with plastic wrap and a warm damp dish towel and keep in a dark place to double in size, for another 60-90 minutes. The bread should peak out just slightly above the edges of the pan, or at least come up very close but not poof far over the edges.
Preheat the oven to 180°C/gas mark 4 and position an oven rack on the lower half of the oven. Bake the loaves for 50-60 minutes, or until you can hear a hollow knock when you tap on the bottom of the baked loaf with your knuckle. Transfer to a wire wrack to cool for at least 20 minutes. Slice and serve with sliced banana and honey, if you like.

Notes

This recipe makes two 23cm loaves.

Nutrition