Some foods I think of as grown-up foods (risotto, champagne (duh) and pate). Some foods I think of as kid foods (smashed peas, boiled hot dogs, fruit loops). Then, there are those foods that apply across a lifespan, the foods that remind us of the comfort of childhood without revoking or interfering with the independence of adulthood. These are the true comfort foods, including mac and cheese, chocolate chip cookies and, my childhood favorite, peanut butter and jelly.
Really, peanut butter and jelly is quite a sophisticated childhood favorite. It is a delicate marriage of sweet and savory, nutty and light, that surpasses the simple sugar-obsessed kid palate. Also, it allows for countless variations and interpretations. You can substitute almond butter for peanut butter, grape jelly for strawberry jelly, or whole wheat rolls for the classic white bread. It's utterly simple to make (I was a pbj pro at age 7) yet tastefully complex, an on-the-go meal that never fails to satisfy.
Recently, I have been craving peanut butter. Maybe it's nostalgia because peanut butter was always one of my favorite snacks. Or maybe it's my increased activity and need for protein. Either way, all I really wanted was to grab a jar and a span and be left alone for a few delicious hours. Except, peanut butter by the spoonful is just a little bit to calorie dense for that kind of indulgence. Instead, I decided to get creative.
If it isn't already obvious, I LOVE to bake. A hot oven and some flour and sugar are the main ingredients of happiness. I especially love baking bread. The smell of working yeast and the pillowy softness of rising dough never fails to delight. So, I decided to combine my two loves and bake bread with a healthy dose of peanut butter. I even opted for a healthier loaf by using mostly whole wheat flour (which happened to enhance the nuttiness of the peanut butter). But as I kneaded the dough and placed it in the bowl to rise, I still felt like something was missing....
Then I remembered my elementary school lunch box. I recalled the days when I would unzip my container and see that marvelous creation, all wrapped snugly in a plastic wrap sheath, and my mouth would begin to water. There it was, a delicious PB&J made with love by my mom, ready to be enjoyed. Sure, I enjoyed the turkey sandwich days too, but the true delight came from the days when I could bite into the soft crust of a PB&J and feel the peanut butter stick to the roof of my mouth.
So, then and there, I knew that I needed to transform my simple peanut butter yeast bread into a peanut butter and jelly sandwich loaf. And boy, am I glad I did. With just a simply layer of jelly spread on the dough before placing it into the pan for its final rise, the wonderful and classic PB&J combination was recreated. The jelly moistened the bread around it creating a sweet, gooey texture while the rest of the peanut butter loaf maintained a hearty consistency due to the wheat flour. It's the perfect toasting bread and its a whole peanut butter and jelly sandwich without the messy jars.
Peanut Butter and Jelly Yeast Bread
Ingredients
- 1 1/2 cups lukewarm water
- 2 1/4 tsp. active dry yeast
- 2 Tbsp. brown sugar
- 2 1/2 cups wheat flour
- 1 cup bread flour
- 1/4 to 1/3 cup peanut butter
- Enough jelly to spread a thin layer on the dough
Preheat oven to 375 degrees. Combine sugar, yeast and water in a small bowl and allow to sit for 10 minutes or until foamy. Meanwhile, combine the flours and peanut butter so the peanut butter is well incorporated. (I used a pastry cutter but you can use a food processor or even your hands). When the yeast is foamy combine the water mixture with the flour mixture and allow it to form a smooth but not sticky dough. Knead for a few minutes until the dough is thick and smooth. Place in a greased bowl and allow to rise for an hour to an hour and a half. Once the dough has risen, shape it into a rectangle about the width of your bread pan and about 1/2 to 1 inch thick. Spread a generous layer of jelly on the dough, allowing a bare rim around the outside. Roll and seal the dough to create the jelly swirl. Place in a greased bread pan and allow to rise for another 30 to 45 minutes. Once risen to about an inch over the lip of the bread pan, bake for 35-40 minutes. Remove from pan, cool and Enjoy!
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