funnybone
10-16-2001, 07:24 AM
I came across this and thought it was interesting. I have not made it - yet, but I plan too. I think the kids would love it:
Peanut Butter & Jelly Bread
(Makes 1 Large Loaf)
Kids of all ages love the combination of peanut butter and jelly. This tasty sweet bread is perfect for breakfast, lunch or dessert and the shape is especially attractive.
1 scant tablespoon or 1 (¼-ounce) package active dry yeast
¼ cup warm water (about 105 to 115 degrees)
1 cup warm milk (about 105 to 115 degrees)
½ cup peanut butter (smooth or chunky)
2 large lightly beaten eggs
¼ cup granulated sugar
1 teaspoon salt
1 cup coarsely chopped peanuts
3 cups unbleached flour (approximately)
½ cup your favorite jelly or jam
Peanut Butter Glaze
½ cup confectioners’ sugar
¼ cup peanut butter
2 tablespoons milk (approximately)
1. In a large bowl, stir the yeast into water to soften.
2. Add milk, peanut butter, eggs, sugar, salt, peanuts and 2 cups flour to the yeast. Beat vigorously for 2 minutes.
3. Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface.
4. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
5. Put the dough into an oiled bowl, Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
6. Turn the dough out onto a piece of lightly oiled parchment paper (paper should be large enough to fit a large baking sheet). Roll the dough into a 14-inch circle. Put a drinking glass, or something round that measures about 3 inches across, in the center of the circle. Think of the dough as a clock face. Using a dough blade or knife, cut from the edge of the glass to the edge of the circle at 12, 3, 6, and 9 o'clock. The outer ring of dough is now cut into fourths. Cutting from the edge of the glass to the edge of the circle, cut each fourth into 6 equal strips. There are 24 strips in all. Remove the glass.
7. Twist 2 strips of dough together. Twist the next 2 strips together. Continue around the circle until you have 12 twists. Coil one of the strips into the center where the glass was, making sure the ends are tucked under so they won't come undone during rising and baking. Coil each twist in the same direction around the outside of the center coil. Carefully slide the parchment paper with the shaped dough onto a baking sheet.
8. Cover with a towel and let rise until almost doubled, about 45 minutes.
9. Preheat the oven to 375 degrees.
10. Bake for 30 minutes, or until the internal temperature of the bread reaches 190 degrees.
11. Immediately remove bread from baking sheet and place on a rack to prevent the crust from becoming soggy.
12. While the bread is hot, drop ½ teaspoons of jelly or jam into the low places of each coil. Allow to cool for 20 minutes, then drizzle with Peanut Butter Glaze.
13. To make Peanut Butter Glaze, combine confectioners’ sugar and peanut butter with enough milk to make a mixture the consistency of honey. Pour in a thin stream over the top of the bread in a zigzag pattern.
Copyright © Betsy Oppenneer, all rights reserved
http://www.breadworksinc.com/
Peanut Butter & Jelly Bread
(Makes 1 Large Loaf)
Kids of all ages love the combination of peanut butter and jelly. This tasty sweet bread is perfect for breakfast, lunch or dessert and the shape is especially attractive.
1 scant tablespoon or 1 (¼-ounce) package active dry yeast
¼ cup warm water (about 105 to 115 degrees)
1 cup warm milk (about 105 to 115 degrees)
½ cup peanut butter (smooth or chunky)
2 large lightly beaten eggs
¼ cup granulated sugar
1 teaspoon salt
1 cup coarsely chopped peanuts
3 cups unbleached flour (approximately)
½ cup your favorite jelly or jam
Peanut Butter Glaze
½ cup confectioners’ sugar
¼ cup peanut butter
2 tablespoons milk (approximately)
1. In a large bowl, stir the yeast into water to soften.
2. Add milk, peanut butter, eggs, sugar, salt, peanuts and 2 cups flour to the yeast. Beat vigorously for 2 minutes.
3. Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface.
4. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
5. Put the dough into an oiled bowl, Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
6. Turn the dough out onto a piece of lightly oiled parchment paper (paper should be large enough to fit a large baking sheet). Roll the dough into a 14-inch circle. Put a drinking glass, or something round that measures about 3 inches across, in the center of the circle. Think of the dough as a clock face. Using a dough blade or knife, cut from the edge of the glass to the edge of the circle at 12, 3, 6, and 9 o'clock. The outer ring of dough is now cut into fourths. Cutting from the edge of the glass to the edge of the circle, cut each fourth into 6 equal strips. There are 24 strips in all. Remove the glass.
7. Twist 2 strips of dough together. Twist the next 2 strips together. Continue around the circle until you have 12 twists. Coil one of the strips into the center where the glass was, making sure the ends are tucked under so they won't come undone during rising and baking. Coil each twist in the same direction around the outside of the center coil. Carefully slide the parchment paper with the shaped dough onto a baking sheet.
8. Cover with a towel and let rise until almost doubled, about 45 minutes.
9. Preheat the oven to 375 degrees.
10. Bake for 30 minutes, or until the internal temperature of the bread reaches 190 degrees.
11. Immediately remove bread from baking sheet and place on a rack to prevent the crust from becoming soggy.
12. While the bread is hot, drop ½ teaspoons of jelly or jam into the low places of each coil. Allow to cool for 20 minutes, then drizzle with Peanut Butter Glaze.
13. To make Peanut Butter Glaze, combine confectioners’ sugar and peanut butter with enough milk to make a mixture the consistency of honey. Pour in a thin stream over the top of the bread in a zigzag pattern.
Copyright © Betsy Oppenneer, all rights reserved
http://www.breadworksinc.com/