Peanut Butter Banana Braid

Peanut Butter Banana Braid

Elegant however packing the homey, nostalgic taste of peanut butter and banana, this braided bread is the proper approach to get pleasure from one thing basic in a beautiful new package deal.

recipe-85059-0" class="easyrecipe">

Peanut Butter Banana Braid

  • Three cups (382 grams) bread flour, divided
  • Three tablespoons (36 grams) granulated sugar
  • 2½ teaspoons (7.5 grams) kosher salt
  • 2¼ teaspoons (7 grams) lively dry yeast
  • ½ cup (120 grams) entire milk
  • ¼ cup plus 1 tablespoon (75 grams) water, divided
  • ¼ cup (57 grams) unsalted butter
  • 2 teaspoons (eight grams) vanilla extract
  • 2 massive eggs (100 grams), room temperature and divided
  • Peanut Butter Filling (recipe follows)
  • ½ cup (100 grams) chopped banana
  • Garnish: confectioners’ sugar
  1. Within the bowl of a stand mixer fitted with the paddle attachment, mix 1½ cups (191 grams) flour, granulated sugar, salt, and yeast.
  2. In a medium saucepan, warmth milk, ¼ cup (60 grams) water, butter, and vanilla over medium warmth till an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add heat milk combination to flour combination, and beat at medium velocity till mixed. Beat in 1 egg (50 grams). With mixer on low velocity, step by step add remaining 1½ cups (191 grams) flour, beating simply till mixed and stopping to scrape sides of bowl.
  3. Change to the dough hook attachment. Beat at low velocity till a mushy, considerably sticky dough varieties, 6 to 7 minutes, stopping to scrape sides of bowl and dough hook. (Dough can be elastic and draw back from sides of bowl however stick with backside of bowl.) End up dough onto a calmly floured floor, and form right into a clean spherical.
  4. Evenly oil a big bowl. Place dough in bowl, turning to grease prime. Cowl and let rise in a heat, draft-free place (75°F/24°C) till virtually doubled in measurement, 45 minutes to 1 hour.
  5. Punch down dough, and let stand for five minutes. End up onto a calmly floured sheet of parchment paper. Roll right into a 16×10-inch oval. Utilizing a small knife or bench scraper, rating (or mark) a 13×4-inch rectangle in heart of dough, leaving a 1½-inch border on brief sides and a 3-inch border on lengthy sides. Unfold Peanut Butter Filling in rectangle; sprinkle banana onto filling. Lower 1-inch-wide strips alongside both sides of filling. At prime and backside, trim ends to width of filling, and fold over filling. Beginning on left facet, stretch, twist, and fold prime strip over filling, ending slightly below reverse prime strip. Repeat with prime strip on proper facet. Proceed sample, alternating left and proper, till you attain finish of strips. Tuck and pinch final strip. (If dough is just not sticking to itself, dab with slightly water to assist it seal.) Switch dough, on parchment, to a baking sheet. Cowl and let rise in a heat, draft-free place (75°F/24°C) till puffed, 30 to 45 minutes.
  6. Preheat oven to 350°F (180°C).
  7. In a small bowl, whisk collectively remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) water. Brush prime and sides of dough with egg wash.
  8. Bake till golden brown and an instant-read thermometer inserted in bread registers 190°F (88°C), 20 to 25 minutes. Garnish with confectioners’ sugar, if desired. Serve heat or at room temperature.

BRAID YOUR BREAD:
1. Roll dough right into a 16×10-inch oval. Utilizing a small knife or bench scraper, rating (or mark) a 13×4-inch rectangle in heart of dough, leaving a 1½-inch border on brief sides and a 3-inch border on lengthy sides.
2. Unfold Peanut Butter Filling in rectangle; sprinkle banana onto filling.
Lower 1-inch-wide strips alongside both sides of filling. At prime and backside, trim ends to width of filling, and fold over filling.
3. Beginning on left facet, stretch, twist, and fold prime strip over filling, ending slightly below reverse prime strip. Repeat with prime strip on proper facet.
4. Proceed sample, alternating left and proper, till you attain finish of strips.
Tuck and pinch final strip. (If dough is just not sticking to itself, dab with slightly water to assist it seal.)

3.5.3251

recipe-85059-1" class="easyrecipe">

Peanut Butter Filling

  • ¼ cup (57 grams) unsalted butter, softened
  • ⅓ cup (73 grams) firmly packed gentle brown sugar
  • ⅓ cup (85 grams) creamy peanut butter
  1. In a medium bowl, beat butter and brown sugar with a mixer at medium velocity till fluffy, 1 to 2 minutes. Add peanut butter, and beat simply till mixed. Use instantly.

3.5.3251

 

Earlier articlebaking-nostalgic-flavors-part-ii/">Baking with Nostalgic Flavors Part II

Share

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: