Best 100 Whole Wheat Peanut Butter And Jelly Bread Recipes

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PEANUT BUTTER AND JELLY BREAD



Peanut Butter and Jelly Bread image

Adapted from _My Bread_ by Jim Lahey (of the recipe #194745 fame) as posted by Caroline Russock at Serious Eats. http://bit.ly/bs0RUe

Provided by DrGaellon

Categories     Breads

Time 15h15m

Yield 1 1/3 lb, 8 serving(s)

Number Of Ingredients 11

1 large egg
70 g unsalted dry roasted peanuts, divided (1/2 cup)
280 g bread flour (2 cups plus 2 tbsp)
20 g whole wheat flour (2 tbsp)
4 g table salt (3/4 tsp)
1 g active dry yeast (1/4 tsp)
260 g cool water (1 cup plus 2 tbsp, at 55-65 F)
50 g unsalted creamy peanut butter (3 tbsp)
100 g seedless jam, flavor of your choice (1/3 cup)
nonstick cooking spray
flour, for dusting

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, Fat 8.8, SaturatedFat 1.5, Cholesterol 26.4, Sodium 210.4, Carbohydrate 47.3, Fiber 2.8, Sugar 6.8, Protein 8.8

WHOLE WHEAT PEANUT BUTTER BREAD



Whole Wheat Peanut Butter Bread image

Nice healther bread.Great for kids,adults like it too. Try it toasted with your favorite jam or jelly.

Provided by Katha

Categories     Quick Breads

Time 1h

Yield 20 serving(s)

Number Of Ingredients 7

2 1/4 cups whole wheat flour
1/3 cup white sugar
2 teaspoons baking powder
1 cup smooth peanut butter
1 tablespoon canola oil
1 egg, beaten
1 cup skim milk (1 or 2 percent works fine)

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 9 x 5 inch loaf pan.
  • In a large mixing bowl,sift together flour, sugar,& baking powder.
  • Blend in the peanut butter& oil.
  • Add egg& milk.
  • Mix well.
  • Pour into prepared pan.
  • Bake at 350 degrees for 50 minutes,or until a toothpick inserted into center of loaf comes out clean.
  • Serve warm or cooled.
  • Freezes well.

Nutrition Facts : Calories 149.6, Fat 7.7, SaturatedFat 1.5, Cholesterol 10.8, Sodium 107, Carbohydrate 16.5, Fiber 2.4, Sugar 4.6, Protein 5.9

PEANUT BUTTER AND JELLY BREAD ABM



Peanut Butter and Jelly Bread ABM image

Easy recipe to make in your bread machine...just be sure to use jelly and not jam (the sugar content is too high in jam and will hinder the success of your bread!). Note cooking time is for the entire cycle on your machine.

Provided by CaliforniaJan

Categories     Yeast Breads

Time 3h10m

Yield 1 1 1/2 pound loaf, 10 serving(s)

Number Of Ingredients 9

1 cup water
1 1/2 tablespoons vegetable oil
1/2 cup peanut butter
1/2 cup jelly
1 tablespoon white sugar
1 teaspoon salt
1 cup whole wheat flour
2 cups bread flour
1 1/2 teaspoons active dry yeast

Steps:

  • Place ingredients in the pan of the bread machine in the order suggested by the machine's manufacturer. Select a Sweet, Raisin, or Basic setting. Start.

Nutrition Facts : Calories 277.2, Fat 9.1, SaturatedFat 1.7, Sodium 298.6, Carbohydrate 43.5, Fiber 3.1, Sugar 11.2, Protein 7.7

EASY 100% WHOLE WHEAT BREAD



Easy 100% Whole Wheat Bread image

This is a foolproof, beginner 100% whole wheat bread, easy to make with a stand mixer like a Kitchenaid®.

Provided by Mme Rocha

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 3h50m

Yield 12

Number Of Ingredients 6

1 ¾ cups warm water
2 tablespoons honey
¾ teaspoon active dry yeast
3 ½ cups whole wheat flour, or more as needed, divided
1 tablespoon olive oil
1 teaspoon sea salt

Steps:

  • Mix the warm water, honey, and yeast in a stand-mixer bowl until mixture becomes foamy, about 5 minutes.
  • Add half the whole wheat flour, olive oil, and salt to the mixture. Mix with a spatula or wooden spoon until incorporated. Let sit for 1 to 2 minutes.
  • Mix with a dough hook attachment on low speed, slowly adding the remaining whole wheat flour, increasing the speed to high. Mix on high until the batter is combined and not sticking to the sides of the bowl, about 7 minutes. Cover the bowl with a towel and let rest for 15 minutes.
  • Meanwhile, prepare a 9x5-inch loaf pan with parchment paper. Flour a surface to work the dough.
  • Place the dough onto the floured work surface and shape into a loaf. Use more flour if necessary. Place into the prepared loaf pan.
  • Let shaped dough sit in a warm place until it has risen over the top of the pan, about 1 hour.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until top of the loaf sounds hollow when tapped, about 35 minutes. Remove from the oven and let cool for 15 to 20 minutes before removing from the pan and transferring to a wire rack. Let cool an additional hour before slicing; otherwise it will feel doughy.

Nutrition Facts : Calories 140 calories, Carbohydrate 28.4 g, Fat 1.8 g, Fiber 4.3 g, Protein 4.9 g, SaturatedFat 0.3 g, Sodium 149.7 mg, Sugar 3 g

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