While our California Jelly Bread makes the most of grape juice and raisins to produce a jam-like flavor, you have to add peanut butter—if you want it—after it’s baked. This loaf, however, includes peanut butter as one of the main ingredients, so it’s baked right in with the jelly substitutes.
If your bread texture preferences match your peanut butter preferences, you can adjust this recipe to be “smooth” or crunchy. Just include or exclude the add-ins accordingly.
Peanut Butter and “Jelly” Bread
Makes one 2-pound loaf
1 1/2 cups grape juice
2/3 cup crunchy or smooth peanut butter
2 tablespoons honey
1 teaspoon salt
2 cups whole wheat flour
2 cups bread flour
2 teaspoons rapid or instant yeast
1/2 cup raisins (optional)
1/4 cup peanuts (optional)
- Add all ingredients except raisins and peanuts to bread machine in the manufacturer’s recommended order. (These are listed in the order best suited for our machine and for instant yeast.) Use the “sweet” or “fruit and nut” setting for a 2-pound loaf.
- If desired, add raisins and peanuts at the beep.
- Once baked, cool for at least 30 minutes before slicing.
Store in a tightly sealed container at room temperature for 2-3 days.
© Liesl K. Bohan | SavvyBaker.com
