Today was the first day back at school for my children. They started virtually and in a few weeks will begin in person. It started out a little rough, but we made it through the technical difficulties and the meltdowns. I don’t know how teachers do it. It was exhausting! With 3 kids in school and multiple zoom meetings to get them on, it was A LOT.
What are the schools doing where you are at? With those of you with children, I hope you are surviving. We’ve got this!
With school starting up, I can’t help but think about school lunches. I am not a Pinterest worthy lunch packer. In fact, it is one of the things I dread the most during the school year. Last school year, I decided that my kids were more than capable of packing their own lunches. So, I made them do it and it was amazing. Even my kindergartner, with a little help sometimes, was able to pack a lunch for herself. Also, one of the great benefits about having them do it themselves is that they don’t complain about what’s inside. Win-win!
School lunches also remind me of peanut butter and jelly sandwiches. They are so simple to make and so satisfying. I had one everyday for lunch growing up. It’s oftentimes my go to for my children also. This recipe is sure to fill any craving for a good pb&j and you can just cut a slice or two off and count it as lunch too. For those who may not like peanut butter or have allergies, any other nut butter or oil can be substituted in this recipe.
To make this delicious bread, mix together the warm water, yeast and brown sugar in the bowl attached to a stand mixer. A large mixing bowl and dough whisk can also be used. Let the mixture sit for about 10 minutes to allow the yeast to proof.
While the yeast is proofing, heat the peanut butter in a liquid measuring cup in the microwave for 30-45 seconds, or until melted.
Add the peanut butter, salt and flour to the yeast mixture and knead the dough for about 5 minutes. Add the flour in small increment until the dough pulls away from the sides of the bowl while kneading and is tacky.
Cover the dough with a clean dish towel, saran wrap or a shower cap and let the dough rise for 1-1 1/2 hours, or until doubled in size.
Mix together the fruit preserves and cornstarch until fully incorporated.
Roll the dough into a rectangle about 9″ x 15″. Spread the fruit mixture on top of the dough leaving about an inch around the edges. Roll the dough up, jelly roll fashion, leaving the width 9″. You may need to lift the dough as you roll to keep the fruit inside. Pinch the dough together at the seam and fold the ends in, toward the seam, to enclose the preserves from leaking out.
Place the dough seam side down into a greased, regular size loaf pan. Cover and let the dough rise for 45 minutes – 1 hour, or until the dough has risen above the edges of the pan.
Bake at 350 degrees F for 15 minutes. After 15 minutes, cover the top of the bread with tinfoil (https://doughbydanielle.com/100-whole-wheat-bread/). Bake an additional 10-20 minutes, until the internal temperature reaches 190 degrees F.
Remove from the pan, drizzle with melted peanut butter, slice and enjoy!
Peanut Butter and Jelly Swirl Bread
Ingredients
- 1 cup warm water
- 1 Tbsp yeast
- 1/4 cup brown sugar
- 1 tsp salt
- 1/2 cup peanut butter
- 2-2 1/2 cups flour
Filling
- 1/2 cup strawberry preserves or any fruit preserve
- 1 tsp cornstarch
Instructions
- With the dough hook attached, mix together the warm water, yeast, and brown sugar in the mixing bowl of a stand mixer. You can also mix by hand using a dough whisk and a large mixing bowl. Let the dough sit for 10 minutes to allow the yeast to proof/grow.
- While the yeast is proofing, melt the peanut butter in the microwave for 30-45 seconds.
- Add the salt, peanut butter, and flour to the yeast mixture and knead for about 5 minutes. Add the flour gradually, until the dough pulls away from the sides of the bowl and becomes tacky.
- Cover the dough and let it rise for 1 -1 1/2 hours, or until it has doubled in size.
- Mix together the fruit preserves and cornstarch in a small bowl.
- Remove the dough onto a lightly greased surface and roll it into a rectangle about 9" x 15". Spread the fruit mixture on top of the dough, leaving about an inch around the edges. Roll the dough jelly roll style leaving the width of the dough 9". Pinch the ends together and slightly fold in the edges of the dough towards the seam to contain the fruit mixture.
- Place the dough, seam side down, into a greased, regular size loaf pan. Cover and let it rise for 45 minutes or until the dough rises above the edges of the pan.
- Bake at 350 degrees F for 15 minutes. After 15 minutes, cover the top of the bread with tinfoil and bake an additional 10-20 minutes, or until the internal temperature reaches 190 degrees F. Remove from the pan and if desired, melt 1/4 cup of peanut butter for 30 seconds in the microwave and drizzle on top. Slice and enjoy!
