Serious Eats: Recipes
Cook the Book: Peanut Butter and Jelly Bread
"The flavor of the bread was fantastic—peanutty in a way that was more reminiscent of whole peanuts than peanut butter. "
I suppose I should start by saying that peanut butter and jelly has never been one of my favorite sandwiches. I've always been more of a turkey or tuna girl. But this jelly roll-like loaf made of peanut butter dough and lined with jelly from My Bread by Jim Lahey looked way too delicious not to share, no matter where you stand on PB&J.
This recipe is another riff on Lahey's no-knead method, this time throwing smooth peanut butter and a few tablespoons of whole wheat flour into the mix.
After the initial rise, the dough is formed into a rectangle and spread with a jelly of your choosing (I went with blueberry for both flavor and visual contrast). The dough is then rolled up and placed into a loaf pan lined with crushed peanuts and left to rise for another hour or so. It's topped with more peanuts and glazed with an egg wash.
After about 20 minutes I looked in on my loaf and found that the peanuts on the top were browning a little too quickly and were at risk of burning, so I covered the loaf loosely with a sheet of tin foil. A little less than an hour later, I pulled the perfectly burnished bread out of the oven and inverted it on o a cooling rack.
Slicing into the cooled loaf was pretty thrilling. The end slice showed no tell-tale signs of the blueberry jam but the second cutting revealed rings of jelly and lots of whole peanuts. The flavor of the bread was fantastic—peanutty in a way that was more reminiscent of whole peanuts than peanut butter. The jelly had seeped into the dough and given it a great sweet-tartness.
Did this loaf sell me on peanut butter and jelly sandwiches? Not really, but I cannot wait to toast up a few slices and spread them with butter for breakfast.
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As always with our Cook the Book feature, we have five (5) copies of My Bread to give away this week. Enter to win here »
Peanut Butter and Jelly Bread
- One 8-inch loaf; 1 1/3 pounds -