Peanut butter swirl bread

Peanut butter swirl bread

By
From
How to Cook Bread
Makes
1 large loaf
Photographer
Peter Cassidy

This loaf is particularly good toasted and eaten with strawberry jam, an integrated ‘PBJ’. While it is perfectly possible to make and knead this bread by hand, it is much less messy to do so by machine, owing to the stickiness of the peanut butter in the dough. You will need a 900g–1kg loaf tin.

Ingredients

Quantity Ingredient
350ml milk, plus extra to glaze
1 tablespoon maple syrup
500g strong white flour, plus extra to dust
2 teaspoons salt
1 teaspoon fast-action dried yeast
150g crunchy peanut butter
oil, to grease

Method

  1. Pour the milk into a small saucepan and bring to scalding point over a medium heat. Remove from the heat, then stir in the maple syrup and leave to cool to tepid, about 38°C.
  2. Mix the flour and salt in a large bowl or the bowl of an electric food mixer and stir in the yeast. Add 100g of the peanut butter, followed by three quarters of the tepid milk. Bring the dough together with your hands, or on a low speed if using a mixer, adding more milk as necessary to make a soft dough.
  3. Knead for 10 minutes by hand on the work surface, or for 5 minutes using the dough hook of an electric mixer on low speed, until smooth and elastic.
  4. Place the dough in a lightly oiled bowl and cover with lightly oiled cling film. Leave to rise for 1–2 hours, or until doubled in size. Lightly oil the loaf tin.
  5. Transfer the dough to a lightly floured surface. Using a rolling pin, roll the dough out to a large rectangle, 40 x 30cm. Spread the remaining peanut butter over the middle of the dough, leaving at least a 5cm clear border around the edge.
  6. Roll up the dough lengthways, like a Swiss roll. Tuck the ends underneath and fit it into the prepared loaf tin. Cover with lightly oiled cling film and leave to prove for 1 hour until increased in size by at least half, and if you press the corner lightly with your finger, it leaves only a small indentation. Meanwhile, heat the oven to 220°C.
  7. Brush the loaf with a little milk and bake in the top third of the oven for 20 minutes, then cover with foil, lower the oven setting to 200°C and bake for a further 20–25 minutes. It should sound hollow when removed from the tin and tapped on the bottom. If it doesn’t, return it to the oven for a further 10 minutes without its tin. Cool completely on a wire rack before slicing to serve.
Tags:
bread
Leiths
baking
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