100% WHOLE WHEAT PEANUT BUTTER AND JELLY BREAD
I wanted a 100% whole wheat bread that tasted good with peanut butter and jelly sandwiches and that has a decent rise. This one not only tastes good, it rises more than than white-bread-flour recipe I used to make. It is also soft and freezes well. I make my bread on Sunday, then make and freeze my sandwiches for the week. Each day I take one out of the freezer and Friday's is just as good as the one on Monday. You can use any flavor jelly.
Provided by dalemcginnis
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 2h50m
Yield 12
Number Of Ingredients 11
Steps:
- Place water, peanut butter, jelly, brown sugar, salt, baking soda, baking powder, gluten, 3 1/3 cups plus 1 tablespoon whole wheat flour, and yeast, respectively, in the pan of a bread machine. Select 1 1/2 Pound Loaf, Medium Crust, Wheat cycle, and press Start.
Nutrition Facts : Calories 230.1 calories, Carbohydrate 38.6 g, Fat 6.1 g, Fiber 4.9 g, Protein 8.7 g, SaturatedFat 1.2 g, Sodium 258.5 mg, Sugar 11.3 g
PEANUT BUTTER AND JELLY BREAD
Adapted from _My Bread_ by Jim Lahey (of the recipe #194745 fame) as posted by Caroline Russock at Serious Eats. http://bit.ly/bs0RUe
Provided by DrGaellon
Categories Breads
Time 15h15m
Yield 1 1/3 lb, 8 serving(s)
Number Of Ingredients 11
Steps:
- Beat the egg. Remove 1 tbsp of egg and set aside for glazing the loaf later. Chop half the peanuts and set aside.
- In a medium bowl, combine the flours, salt, yeast and remaining egg. In a blend, combine water and peanut butter and process until smooth. Immediately add this to the flour and stir with a wooden spoon or your hand until it forms a wet, sticky dough without lumps. Add whole peanuts and stir until evenly distributed. Cover with a linen towel and let stand at room temperature until dough is more than doubled in size and pocked with bubbles, at least 12 hours.
- Sprinkle the dough with flour and scrape out onto a floured work surface. Pat and pull the dough into a rectangle, 8 inches by 12, with the long side facing you.
- Spread the jam evenly across the surface, leaving a 1" border all around. Fold 1/3 of the rectangle over, lifting from the edge further away from you. Fold over towards you a second time, forming a three-layered roll with the seam towards you. Pinch the seam shut and tuck the ends under to contain the jam.
- Lightly spray a large loaf pan with non-stick spray. Sprinkle half the chopped peanuts in the bottom of the pan, then lay the roll into the pan, seam side down. Sprinkle the remaining chopped peanuts on top. Cover with a linen towel and let rise until doubled, about 1 hour. When poked, it should hold the impression; if it springs back, wait another 15 minutes.
- Preheat oven to 450°F for at least 15 minutes (time it to match the rise). Brush the loaf with the reserved egg. Bake until golden, about 75 minutes. If the peanuts start to get too dark, cover loosely with foil. When done, invert pan onto a baking rack then turn loaf right side up to cool.
Nutrition Facts : Calories 300.7, Fat 8.8, SaturatedFat 1.5, Cholesterol 26.4, Sodium 210.4, Carbohydrate 47.3, Fiber 2.8, Sugar 6.8, Protein 8.8
WHOLE WHEAT PEANUT BUTTER BREAD
Nice healther bread.Great for kids,adults like it too. Try it toasted with your favorite jam or jelly.
Provided by Katha
Categories Quick Breads
Time 1h
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease a 9 x 5 inch loaf pan.
- In a large mixing bowl,sift together flour, sugar,& baking powder.
- Blend in the peanut butter& oil.
- Add egg& milk.
- Mix well.
- Pour into prepared pan.
- Bake at 350 degrees for 50 minutes,or until a toothpick inserted into center of loaf comes out clean.
- Serve warm or cooled.
- Freezes well.
Nutrition Facts : Calories 149.6, Fat 7.7, SaturatedFat 1.5, Cholesterol 10.8, Sodium 107, Carbohydrate 16.5, Fiber 2.4, Sugar 4.6, Protein 5.9
100% WHOLE WHEAT PEANUT BUTTER AND JELLY BREAD
I wanted a 100% whole wheat bread that tasted good with peanut butter and jelly sandwiches and that has a decent rise. This one not only tastes good, it rises more than than white-bread-flour recipe I used to make. It is also soft and freezes well. I make my bread on Sunday, then make and freeze my sandwiches for the week. Each day I take one out of the freezer and Friday's is just as good as the one on Monday. You can use any flavor jelly.
Provided by dalemcginnis
Categories Wheat Bread
Time 2h50m
Yield 12
Number Of Ingredients 11
Steps:
- Place water, peanut butter, jelly, brown sugar, salt, baking soda, baking powder, gluten, 3 1/3 cups plus 1 tablespoon whole wheat flour, and yeast, respectively, in the pan of a bread machine. Select 1 1/2 Pound Loaf, Medium Crust, Wheat cycle, and press Start.
Nutrition Facts : Calories 230.1 calories, Carbohydrate 38.6 g, Fat 6.1 g, Fiber 4.9 g, Protein 8.7 g, SaturatedFat 1.2 g, Sodium 258.5 mg, Sugar 11.3 g
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