Nothing could beat peanut butter and jam when there are choices for my slices of bread ! This time instead of spreading it on top of bread slices , I simply added some into the dough and made them all united..
The scent and flavor of peanut butter in the baked loaf are recognizable. The texture is rather dense than fluffy, yet it's soft and chewy even left over night.. No doubt that it's best to eat warm and fresh but it's still great to have it toasted on the next day..maybe with butter or even more peanut butter on top..a choice is all yours!!
3/4 cup warm milk
1+1/4 tsp active dried yeast
1/2 tsp + 2 tbsp caster sugar
250g bread flour
50g whole wheat flour
1/4 tsp salt
4 tbsp super chunky peanut butter
egg wash ( egg+ milk)
1. Combine the 1/2 cup milk + yeast+ 1/2 tsp sugar and leave until bubbles formed about 5-10 minutes.
2. In a mixing bowl, stir together the flours, 2 tbsp sugar and salt. Add the egg ,butter , yeast mixture and 1/4 cup of milk into the flours mixture, using a dough hook on low speed , mix to form a dough, then add peanut butter, 1 tbsp at a time and mix until incorperated. Then change to medium speed and knead until the dough is smooth and elastic ,finish by hand kneading for the last few minutes.
3. Place the dough into a lightly greased bowl and cover with plastic wrap, let it rise for 1-1.5 hours. Punch down the dough to deflate and knead gently for a few seconds. Divide into three pieces, roll out each piece a bit and roll it up tightly to form a round shape and place into a greased loaf tin next to each other. Cover and leave to rise again for 45 minutes.
4. Preheat the oven to 180c. Prepare the egg wash, brush on top of the dough before baking in the preheat oven for 25-30 minutes until the top is golden brown. Leave to cool on a wire rack before slice and serve.