PBJ swirl bread

Peanut butter and jelly swirl bread.

Making a loaf of bread, early on a Saturday morning is one of my little pleasures in life. Everyone else is fast asleep, I’m not that good at laying in bed awake so I get up and do what I do best, I bake.

Who doesn’t love waking to the smell of fresh bread?

I was knocking up a basic white loaf and perhaps I was imagining, well I was almost certainly imagining, how delicious warm bread tastes when slathered with peanut butter and jelly. So, instead of putting the PBJ on the bread, what if I put it into the bread?

So that’s what I did.

Basic white bread recipe.

500g strong white bread flour

25g butter or 1 tbsp olive oil

1 tbsp sugar

1 tsp salt

2 tsp dried active yeast

320 mls warm water

Love the squeezy bottle of grape jelly.

How to …

• Activate the yeast in the warm water and add in the sugar. Leave until foaming.
• Rub the butter into the flour, stir in the activated yeast and mix to form a dough.
• Knead the dough for 10 minutes and then place in a lightly oiled bowl. Leave for an hour and a half or until doubled in size.
• Knock back, take 2/3 of the dough and shape into a bloomer. Take the other third, push out until rectangular.
• Smother with peanut butter and top with jam. Roll up like a swiss roll and leave both to rise again for 30 minutes.

Slathered with peanut butter and jelly!

• Preheat the oven to 220 c.
• Place on a baking tray.
• Bake for 20 minutes.

 

Now you can choose. If you want PBJ swirl bread cut a slice and indulge, if you’d rather have marmite then I’m not stopping you either as the bloomer should keep you happy too.

 

 

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