It’s exactly what it says on the tin: Sweet yeast dough filled with PB & J, folded up, baked, glazed and ready to be pulled apart and devoured. I much prefer peanut butter with no additives and high quality raspberry jam with pips in it but if you like sweet peanut butter and jelly then that’s the way to go!
- 500g Plain Flour
- 2 7g Sachets Dry Yeast (42g Fresh Yeast)
- 100g Sugar
- 180-200ml lukewarm Milk
- 100g Melted Butter
- 1 large Egg
- Pinch of Salt
- 200g Peanut Butter
- 160g Jam
- 75g Icing Sugar
- 1-2 Tbsp Milk
Grease and flour a loaf tin.
Mix the dry yeast into the lukewarm milk (use 180ml to begin with) and add a little bit of the sugar and let it sit for about 5 minutes or until the mixture will form bubbles. The sugar and lactose in the milk will give the yeast something to eat and it will be activated and ready to use. If you’re using already activated dry yeast you don’t necessarily have to do this but it won’t hurt!
Put the flour, the rest of the sugar and the milk-yeast mixture into a large mixing bowl. If you’re using a hand or a stand mixer make sure to use the dough hook but you can use your hands as well. Start mixing on a low speed. When the mixture starts to come together add salt and the egg and then finally the room temperature melted butter. If you find that the dough is too thick add another splash of milk, the egg might have been a bit too small. Knead the dough for about 8-10 minutes. This will work the gluten in the flour and make the dough nice and elastic.
When the dough doesn’t stick to the bowl or dough hook anymore take it out of the bowl and put it on a floured surface. I like to knead it using my hands for a minute to see if it’s elastic enough. Stretch the dough away from you, then grab the far end and fold it back over itself in one smooth motion, then repeat with the other hand. When it doesn’t rip anymore grab the dough and form it into a ball by pulling dough from the top and tucking it underneath whilst rotating it with both hands (have a look at the video if you find this explanation as useless as I struggled with finding to words to describe it). Flour the bowl we used, add the dough ball and then cover the dough ball with flour as well. This will ensure that it won’t stick to the bowl as it’s rising.
Leave the dough to rise in a warm place for a about an hour, until it has doubled in size. If it takes longer or doesn’t rise at all it might be a bit too cold for the yeast to grow. Around 30 degree C is the perfect temperature. If you think it’s too cold in your kitchen, you can also preheat your oven to 30 degrees, then turn it off and let the dough rise in the residual heat in the oven. I wouldn’t recommend leaving the oven on, as not all temperature displays in ovens are super accurate and yeast dies quickly when overheated.
When the dough has doubled in size put it on a floured work surface and lightly stretch the ball into a rectangle shape. Then flour the dough and a rolling pin and roll it out into a large rectangle ca 30×60 cm. Rotate the dough every so often to make sure that it doesn’t stick to the work surface.
Spread the peanut butter on one long half of the rolled out dough. A cranked palette knife works best for me. Make sure to cover all of the dough up to the edges. Repeat the same on the other side with the raspberry jam.
Cut the dough in strips from the short length of the rectangle roughly as wide as your loaf tin. Fold each strip over in the middle so that the peanut butter and jam overlap. Fold each strip again in the same direction and stand it up against the short inside wall of the tin. Repeat this with all strips until the tin is filled up.
Now you can EITHER:
Let the bread rise again for 30 minutes. Preheat the oven to 170 degree C (150 Fan) and bake it for about 30-35 minutes.
Place the bread in a cold oven and set it to 170 degree C (150 Fan). Bake it for 40-45 minutes. This way the bread can get its second rise while the oven is preheating. This is a great trick if your kitchen is as cold as mine and your your bakes would take very long to rise.
Let the loaf cool down completely before taking it out of the tin. Mix the icing sugar with a little bit of milk until you have the desired consistency (I used about 1 Tbsp). Spoon or brush the glaze onto the loaf and let it set for a minute.