PEANUT BUTTER AND JELLY ON WHEAT BREAD CALORIES RECIPES
PEANUT BUTTER AND JELLY BREAD FOR BREAD MACHINE
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Total Time 1 hours 30 minutes
Prep Time 30 minutes
Yield 1
Number Of Ingredients 20
Steps:
- "Ok there you go Stacy I hope this will help you.I know what its like to have a child want something and you cant produce it for them .Have a good weekend there in Vegas Your friend in the kitchen ...Jeff Posted to Bakery-Shoppe Digest by [email protected] on Feb 20, 1998"
Nutrition Facts : Calories 10321 calories, FatContent 110.873962958488 g, CarbohydrateContent 2006.99651523546 g, CholesterolContent 0 mg, FiberContent 97.9573881811005 g, ProteinContent 314.750538334151 g, SaturatedFatContent 16.4856194906367 g, ServingSize 1 1 Serving (3119g), SodiumContent 507.14051673736 mg, SugarContent 1909.03912705436 g, TransFatContent 14.7416238762382 g
PEANUT BUTTER AND JELLY BREAD RECIPE - FOOD.COM
Adapted from _My Bread_ by Jim Lahey (of the recipe #194745 fame) as posted by Caroline Russock at Serious Eats. http://bit.ly/bs0RUe
Total Time 15 hours 15 minutes
Prep Time 14 hours
Cook Time 1 hours 15 minutes
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, FatContent 8.8, SaturatedFatContent 1.5, CholesterolContent 26.4, SodiumContent 210.4, CarbohydrateContent 47.3, FiberContent 2.8, SugarContent 6.8, ProteinContent 8.8
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