PBJ Bread

I posted recently about an idea for making a sandwich loaf using dehydrated peanut powder and fruit jam, to create a PBJ loaf. After some good feedback, I worked off King Arthur's Cinnamon Swirl Bread recipe and substituted 60g of peanut powder for flour. I also used bread flour instead of APF, so 300g flour, 60g peanut powder. For the filling I used commercial raspberry preserves. I also used SAF Gold yeast instead of regular instant yeast. Otherwise I stuck with the recipe.

The result was pretty good. It rose nicely, cuts easily and has a definite peanut flavor. Makes a great base for PBJs, or a toasted slice with a slathering of jam (I'm actually not a fan of peanut butter on its own, so I haven't tried that.)

One thing I realized was that although I tried to be generous with the fruit filling, as I rolled up the dough the jam tended to squeeze out, so I had to gently remove some with a rubber spatula as I went along. There's still enough in the finished loaf to add some flavor but not a lot.

It's also a tad salty. The dehydrated peanut powder I used contains salt, so I should've compensated for that by reducing the salt in the recipe, but the nutrition label lists 90mg of sodium per 12g of powder, which seems pretty low. Nonetheless, next time I would cut the salt a little.

It's also not particularly sweet, despite the inclusion of 3 tbsp (37g) of sugar. If you're going to use it as a base for peanut butter and/or jelly, that's probably a good thing, but if you want something that tastes like a PBJ on its own, I would try bumping up the sugar content (although at some point that could have adverse effects on the rise, texture, etc.).

So overall I'm happy with the results, which proved the concept, and I'd like to give it another go, with a tweak or two.