100 Whole Wheat Peanut Butter And Jelly Bread Recipes
100% WHOLE WHEAT PEANUT BUTTER AND JELLY BREAD
I wanted a 100% whole wheat bread that tasted good with peanut butter and jelly sandwiches and that has a decent rise. This one not only tastes good, it rises more than than white-bread-flour recipe I used to make. It is also soft and freezes well. I make my bread on Sunday, then make and freeze my sandwiches for the week. Each day I take one out of the freezer and Friday's is just as good as the one on Monday. You can use any flavor jelly.
Provided by dalemcginnis
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 2h50m
Yield 12
Number Of Ingredients 11
Steps:
- Place water, peanut butter, jelly, brown sugar, salt, baking soda, baking powder, gluten, 3 1/3 cups plus 1 tablespoon whole wheat flour, and yeast, respectively, in the pan of a bread machine. Select 1 1/2 Pound Loaf, Medium Crust, Wheat cycle, and press Start.
Nutrition Facts : Calories 230.1 calories, Carbohydrate 38.6 g, Fat 6.1 g, Fiber 4.9 g, Protein 8.7 g, SaturatedFat 1.2 g, Sodium 258.5 mg, Sugar 11.3 g
WHOLE WHEAT PEANUT BUTTER BREAD
Nice healther bread.Great for kids,adults like it too. Try it toasted with your favorite jam or jelly.
Provided by Katha
Categories Quick Breads
Time 1h
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease a 9 x 5 inch loaf pan.
- In a large mixing bowl,sift together flour, sugar,& baking powder.
- Blend in the peanut butter& oil.
- Add egg& milk.
- Mix well.
- Pour into prepared pan.
- Bake at 350 degrees for 50 minutes,or until a toothpick inserted into center of loaf comes out clean.
- Serve warm or cooled.
- Freezes well.
Nutrition Facts : Calories 149.6, Fat 7.7, SaturatedFat 1.5, Cholesterol 10.8, Sodium 107, Carbohydrate 16.5, Fiber 2.4, Sugar 4.6, Protein 5.9
PEANUT BUTTER AND JELLY BREAD
Adapted from _My Bread_ by Jim Lahey (of the recipe #194745 fame) as posted by Caroline Russock at Serious Eats. http://bit.ly/bs0RUe
Provided by DrGaellon
Categories Breads
Time 15h15m
Yield 1 1/3 lb, 8 serving(s)
Number Of Ingredients 11
Steps:
- Beat the egg. Remove 1 tbsp of egg and set aside for glazing the loaf later. Chop half the peanuts and set aside.
- In a medium bowl, combine the flours, salt, yeast and remaining egg. In a blend, combine water and peanut butter and process until smooth. Immediately add this to the flour and stir with a wooden spoon or your hand until it forms a wet, sticky dough without lumps. Add whole peanuts and stir until evenly distributed. Cover with a linen towel and let stand at room temperature until dough is more than doubled in size and pocked with bubbles, at least 12 hours.
- Sprinkle the dough with flour and scrape out onto a floured work surface. Pat and pull the dough into a rectangle, 8 inches by 12, with the long side facing you.
- Spread the jam evenly across the surface, leaving a 1" border all around. Fold 1/3 of the rectangle over, lifting from the edge further away from you. Fold over towards you a second time, forming a three-layered roll with the seam towards you. Pinch the seam shut and tuck the ends under to contain the jam.
- Lightly spray a large loaf pan with non-stick spray. Sprinkle half the chopped peanuts in the bottom of the pan, then lay the roll into the pan, seam side down. Sprinkle the remaining chopped peanuts on top. Cover with a linen towel and let rise until doubled, about 1 hour. When poked, it should hold the impression; if it springs back, wait another 15 minutes.
- Preheat oven to 450°F for at least 15 minutes (time it to match the rise). Brush the loaf with the reserved egg. Bake until golden, about 75 minutes. If the peanuts start to get too dark, cover loosely with foil. When done, invert pan onto a baking rack then turn loaf right side up to cool.
Nutrition Facts : Calories 300.7, Fat 8.8, SaturatedFat 1.5, Cholesterol 26.4, Sodium 210.4, Carbohydrate 47.3, Fiber 2.8, Sugar 6.8, Protein 8.8
100% WHOLE WHEAT PEANUT BUTTER AND JELLY BREAD
I wanted a 100% whole wheat bread that tasted good with peanut butter and jelly sandwiches and that has a decent rise. This one not only tastes good, it rises more than than white-bread-flour recipe I used to make. It is also soft and freezes well. I make my bread on Sunday, then make and freeze my sandwiches for the week. Each day I take one out of the freezer and Friday's is just as good as the one on Monday. You can use any flavor jelly.
Provided by dalemcginnis
Categories Wheat Bread
Time 2h50m
Yield 12
Number Of Ingredients 11
Steps:
- Place water, peanut butter, jelly, brown sugar, salt, baking soda, baking powder, gluten, 3 1/3 cups plus 1 tablespoon whole wheat flour, and yeast, respectively, in the pan of a bread machine. Select 1 1/2 Pound Loaf, Medium Crust, Wheat cycle, and press Start.
Nutrition Facts : Calories 230.1 calories, Carbohydrate 38.6 g, Fat 6.1 g, Fiber 4.9 g, Protein 8.7 g, SaturatedFat 1.2 g, Sodium 258.5 mg, Sugar 11.3 g
100% WHOLE WHEAT PEANUT BUTTER AND JELLY BREAD
I wanted a 100% whole wheat bread that tasted good with peanut butter and jelly sandwiches and that has a decent rise. This one not only tastes good, it rises more than than white-bread-flour recipe I used to make. It is also soft and freezes well. I make my bread on Sunday, then make and freeze my sandwiches for the week. Each day I take one out of the freezer and Friday's is just as good as the one on Monday. You can use any flavor jelly.
Provided by dalemcginnis
Categories Wheat Bread
Time 2h50m
Yield 12
Number Of Ingredients 11
Steps:
- Place water, peanut butter, jelly, brown sugar, salt, baking soda, baking powder, gluten, 3 1/3 cups plus 1 tablespoon whole wheat flour, and yeast, respectively, in the pan of a bread machine. Select 1 1/2 Pound Loaf, Medium Crust, Wheat cycle, and press Start.
Nutrition Facts : Calories 230.1 calories, Carbohydrate 38.6 g, Fat 6.1 g, Fiber 4.9 g, Protein 8.7 g, SaturatedFat 1.2 g, Sodium 258.5 mg, Sugar 11.3 g
100% WHOLE WHEAT PEANUT BUTTER AND JELLY BREAD
I wanted a 100% whole wheat bread that tasted good with peanut butter and jelly sandwiches and that has a decent rise. This one not only tastes good, it rises more than than white-bread-flour recipe I used to make. It is also soft and freezes well. I make my bread on Sunday, then make and freeze my sandwiches for the week. Each day I take one out of the freezer and Friday's is just as good as the one on Monday. You can use any flavor jelly.
Provided by dalemcginnis
Categories Wheat Bread
Time 2h50m
Yield 12
Number Of Ingredients 11
Steps:
- Place water, peanut butter, jelly, brown sugar, salt, baking soda, baking powder, gluten, 3 1/3 cups plus 1 tablespoon whole wheat flour, and yeast, respectively, in the pan of a bread machine. Select 1 1/2 Pound Loaf, Medium Crust, Wheat cycle, and press Start.
Nutrition Facts : Calories 230.1 calories, Carbohydrate 38.6 g, Fat 6.1 g, Fiber 4.9 g, Protein 8.7 g, SaturatedFat 1.2 g, Sodium 258.5 mg, Sugar 11.3 g
100 % WHOLE WHEAT BREAD
Abbey of Our Lady of the Holy Trinity. For years the monks made and sold their special brand of whole wheat bread. In recent years it became necessary to discontinue this industry. However, the monk who for many years was the baker has developed a recipe for home owners to bake their own whole wheat bread from the 2-grain cereal now produced at the monastery
Provided by spacholl
Categories Yeast Breads
Time 2h40m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 9
Steps:
- In saucepan, heat milk not to boiling.
- Remove from heat and add sugar, salt and 1/4 cup butter, stir until blended.
- Cool to lukewarm.
- Sprinkle yeast over water in large bowl.
- Stir to dissolve yeast- stir in lukewarm milk mixture.
- Add 4 cups whole wheat flour, beat vigorously with wooden spoon until smooth.
- Gradually add remainder of whole wheat flour.
- Mix in last of it with hands until dough is stiff Turn dough out onto lightly floured surface.
- Knead dough for about 5 minutes until dough is smooth and has some elasticity.
- Place in greased large bowl.
- Turn dough so greased side is up.
- Cover with towel; let rise in warm place (85F is good), until it doubles in size, about an hour.
- Turn dough again on floured surface.
- Divide into halves.
- Cover about 10 minutes.
- Cut each of the two halves into two pieces.
- Roll each piece into about a 12 inch strip.
- Twist two strips together.
- Repeat the process.
- Roll into a ball to fit into a 9x5x2-3/4 greased pan.
- Mold evenly into pan.
- Repeat process with remaining two pieces.
- Brush tops of two loaves with a little butter, margarine or oil.
- Let the two loaves rise in a warm place until dough rises to tops of pans- about an hour.
- Preheat oven 400F.
- Bake in middle of oven for 35- 40 minutes.
- Turn out pans onto racks, brush top with melted butter.
- Makes 2 loaves.
Nutrition Facts : Calories 227.2, Fat 6.2, SaturatedFat 3.3, Cholesterol 14.1, Sodium 398.7, Carbohydrate 38.7, Fiber 5.3, Sugar 2.9, Protein 7.5
PEANUT BUTTER AND JELLY BREAD
Kids and kids-at-heart love this! Make sure to use jelly, the sugar content in jam will hinder the success of this recipe. You may use any flavor jelly that you please.
Provided by Dee
Categories Yeast Bread
Time 3h5m
Yield 12
Number Of Ingredients 9
Steps:
- Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
- Select a Sweet, Raisin, or Basic setting. Start.
Nutrition Facts : Calories 153.2 calories, Carbohydrate 19.8 g, Fat 7.3 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 1.4 g, Sodium 243.9 mg, Sugar 10.6 g
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