Cook the Book: Peanut Butter and Jelly Bread

Ingredients

• 1 large (about 60 grams) egg, beaten
• 2 cups plus 2 tablespoons (280 grams) bread flour
• 2 tablespoons (20 grams) whole wheat flour
• 3/4 teaspoon (4 grams) table salt
• 1/4 teaspoon (1 gram) instant or other active dry yeast
• 1 cup plus 2 tablespoons (260 grams) cool (55 to 65 degrees F) water
• 3 tablespoons (50 grams) unsalted smooth peanut butter
• 1/4 cup (35 grams) unsalted dry-roasted peanuts, whole
• 1/4 cup (35 grams) unsalted dry-roasted peanuts, roughly chopped
• 1/3 cup (100 grams) seedless fruit jam of choice
• nonstick cooking spray
• additional flour for dusting

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