Well, I like it a lot. Sort of a sandwich in hand, as long as you don’t mind a little jam on your palms (that’s why we have tongues, anyway).
I started this recipe with the key ingredient, courtesy of Mary:
As a Michigan native (Michiganian? Michigander?), Harrison was pretty excited to see the jar of Koeze’s, which is a brand he associates with his home state. (And, in his best Beavis and Butthead voice, noted that “Heh Heh, Heh Heh, It says Cream Nut.” Yep.)
I started the dough with a proofing of a half cup of flour, a tablespoon of honey, a half cup of warm water, and two teaspoons of yeast. After that was nice and bubbly I added in 2/3 cup of the peanut butter, an egg, another half cup of water, a teaspoon of vanilla, and an additional tablespoon of honey. I let that go on the dough hook and then gradually added in another three cups of flour–I used half unbleached white and half whole wheat. You have to adjust this according to the relative humidity where you live, but you want a pretty dense, shiny dough when it is finished up. I let the dough go in the Kitchen Aid until it looked smooth and had pulled away from the sides:
At this point I covered the bowl with a damp towel and let the dough rise for an hour. I then lightly floured a tea towel and pressed out the dough into a large rectangle, and slathered on a cup of homemade blackberry jam:
I tucked the short ends up to create a jam dam, then rolled it all up, burrito style. This is where the tea towel comes in handy. I then tucked the ends under to form a little loaf that would fit in my standard loaf pan, which I had sprayed with cooking spray:
I then let the loaf rise again but it was getting late and I only let it go for about 30 minutes, which seemed to be long enough. I then baked the loaf in a preheated 350 degree oven for 45 minutes, or until it sounded hollow when tapped in the center. Yes, it did kind of puff up on the ends in a potentially obscene way. No one will notice after you slice it up (unless you take a picture and put it on your blog…). I brushed the top with a little melted butter for sheen:
Cool and slice, and it’s Peanut Butter Jelly time:
Just add a glass of milk, and you are all set. Here is the recipe:
Peanut Butter and Blackberry Jam Loaf
1 cup warm water
2 tablespoons honey
2 teaspoons dry yeast
3-4 cups flour (half white and half whole wheat, if you like)
2/3 cup natural peanut butter
1 large egg
1 teaspoon pure vanilla extract
1 cup blackberry jam
Proof the yeast by combining a half cup of water with a half cup of flour, half of the honey, and the yeast. When the yeast bubbles, add in the remaining honey, peanut butter, egg, and vanilla, and stir to combine. Gradually add in the remaining flour until your dough is the right consistency, then knead or mix with a dough hook until smooth and pliable. Let the dough rise until doubled.
Using a lightly floured towel, press the dough out as shown above and cover with the jam. Roll up the loaf and place in an oiled loaf pan. Let it rise a second time, for about 40 minutes. Bake at 350 degrees for 45 minutes. Cool, slice, eat.
Thanks for reading,