It’s all-American, and it’s sweet– sweet bread. It’s Opie Taylor time. Wish every town was like Mayberry… innocence, homespun goodness, friendly people, widespread joy, rest on sundays, picnics in the park, dirt roads, mom’s apple pie…
For 2 loaves of bread…
Peanut Butter & Jam Bread ~
~ Skirt in the Kitchen ~
1 package dry active yeast
1/3 cup warm water
1 tablespoon of sugar, plus 2 tablespoons sugar for use in flour mixture…
6 cups all purpose flour
6 tablespoons refrigerated butter, unsalted
2 teaspoons kosher salt
1 2/3 cups cold ice-water
Measure out 6 level cups of flour and place in a 14-cup food processor. Add to that, salt and 2 tablespoons sugar; pulse to combine.
Pour warm water over the yeast with 1 tablespoon sugar in a small bowl, and with a small whisk, blend well. Let it rest for 5 minutes until foamy. Make sure your yeast is still good, also making sure that the house temperature is right in order for it to apply well for bread. I like to make my bread very close to the stove where it can rise near the heat.
Quickly cut 6 tablespoons very cold butter, each slice in halves or fourths. Immediately add the butter to the flour mixture in the work bowl of a food processor. Process the butter into the flour…
Stop the machine…
Pour into the yeast mixture, ice water; stir. In a steady but slow stream, feed the liquid into the flour while machine is fully on again, steadily running, not pulsing. Let it knead the dough for approximately 60 seconds. Depending on the temperature of the house, due to the weather outside, the dough may need more water; if so, just add a couple of drops– COLD water, ice cold…
When the dough practically forms a ball in the processor, turn off the machine, take the dough out, shape the dough more into a ball and place in a lightly floured–large plastic bag. Work out any air as much as possible in the bag, tie the one end. Set in a dry warm place and let it rise for 1 to 1 1/2 hours.
Now preheat the oven to 375 degrees F…
After dough has doubled in bulk, punch down in the bag before tearing it open to divide dough, carefully handling it. Wrap, cover one of the halves so it does not dry out on the outside while you work with the first loaf.
Form into a ball, lightly flour on a clean, floured surface…
Working with fingertips, flatten gently, but having somewhat of a thickness…
Dollop peanut butter without making it into one sheet, one smear of peanut butter (You want it to roll up nicely without having too much of a softness in the center so it keeps it’s shape even for slicing, with bread in between each roll after it’s baked.)– no room for sogginess, even distribution as much as possible.
Sift powdered sugar over dough; is not necessary, however…
… now sliced almonds…
… Next, milk chocolate or semi-sweet chocolate pieces or chips…
… Lastly, shredded coconut.
Roll carefully, catching the filling and tucking it inside the ends of the dough well; sprinkle with coconut on top of the bread, then cover it with plastic wrap that is lightly oiled with olive oil to prevent sticking. Let it rise, resting more to puff up into a light bread after it is baked. This will take an additional 30-45 minutes.
Now make up the second loaf. Instead of having the same kind of loaf previously formed, make this one into homemade cherry jam or grape jam in the center… Star Golden Jelly brand– yumm…
Roll up this loaf the way you rolled up the last one…
Don’t forget to cover it as you did the other one, with plastic wrap that is greased with olive oil. Let rise, as well…
When loaves have reached nice shape and size for baking, place in warm oven and bake for 35 minutes. They should be hardened on the crust, not soft. You may need to bake an additional 5 minutes if you are baking in stoneware, as I choose to bake my breads. If you do not own any, invest in some, season them well, store safely not to break… and treat them as you would cast-iron– never let them go into dishwater containing soap.
Freshly baked from the oven, brush butter over top and sides…
This jam bread is best when it has been cooled down, completely, then sliced, toasted in a skillet or on a rack; spread with salted butter on both sides.
I hope you enjoy this.
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