Monday, August 9, 2010

Jim Lahey's Peanut Butter and Jelly Bread (vegan friendly)

Another brilliant no-knead recipe from Jim Lahey. This is the cutest bread ever; it's filled with peanuts, peanut butter, and jelly. It's a self-contained PB & J sandwich.

If possible, eat the bread still warm from the oven. The ooze-y peanut butter and jelly with the soft warm bread is sublime. Except for the actual jelly, this bread is not sweet so it's perfect for breakfast and all-day snacking (though there won't be any left to snack on since it's so good).

The recipe calls for one egg, but I left it out with no substitution and the bread was still perfect.

My Bread: The Revolutionary No-Work, No-Knead Method

Peanut Butter and Jelly Bread
1 large egg, beaten (I left this out)
2 cups plus 2 tablespoons bread flour
2 tablespoons whole wheat flour
3/4 teaspoon table salt
1/4 teaspoon instant or other active dry yeast
1 cup plus 2 tablespoons cool water
3 tablespoons unsalted smooth peanut butter
1/4 cup unsalted dry-roasted peanuts, whole (I used salted nuts)
1/4 cup unsalted dry-roasted peanuts, roughly chopped (I used salted nuts)
1/3 cup seedless fruit jam of choice
nonstick cooking spray
additional flour for dusting

Reserve 1 tablespoon of beaten egg for glazing the bread. In a medium bowl, stir together the flours, salt, yeast, and the remaining egg. Blend the water and peanut butter in a blender until smooth (some settling will occur if this is left to stand, so blend just before using). Add mixture to the flour mixture and, using a wooden spoon or your hand, mix until you have a wet, sticky dough without any lumps, about 30 seconds. Stir in the whole peanuts until evenly distributed. Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, about 12 hours.

When the first rise is complete, sprinkle the surface of the dough with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Lightly flour your hands and gently pat and pull the dough into a rough rectangle about 8 by 12 inches.

Now you're going to make sort of a jelly roll: Position the dough so a long side is in front of you. Spread the jam evenly over the surface of the dough, leaving a 1-inch border on all sides. Lift up the far side of the rectangle and fold one third of it over toward the center, then continue rolling up the remainder into a cylinder. With the seam on the bottom, tuck the ends of the roll under to seal them, so the jam doesn't ooze out during baking.

Lightly coat the loaf pan with cooking spray. Sprinkle half of the chopped peanuts into the bottom of the pan. Gently transfer the dough, seam side down, to the loaf pan. Sprinkle the remaining chopped peanuts onto the dough. Cover the dough with a towel and place it in a warm, draft-free spot to rise for 1 hour. The dough is ready when it has doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.

About 15 minutes before the end of the second rise, preheat the oven to 400F, with a rack in the center.

Brush the top of the dough with the reserved beaten egg. Bake until golden, about 1 hour and 15 minutes. If the peanuts start to darken, loosely cover the loaf with foil. Use pot holders to invert the pan onto a rack, remove the pan, and turn the bread right side up to cool thoroughly. (Don't dawdle--the bread will get soggy if it cools in the pan.)

Other Jim Lahey breads I've baked:

Apricot-Almond Bread

Basic Bread

Onion Pizza

Sweet Pizza Bianca


And here's Jim's pickle recipe.


  1. Oh my...that looks and sounds sooo good! I bet it is delish to eat while it's still warm. :o)

  2. Oh my - I love pb&j so this is a must try. What a clever idea!

  3. You had me with ooze-y peanut butter!