Peanut Almond Butter Bread

Taste: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Detailed Steps for Making Peanut Almond Butter Bread

Mix 220g of high-gluten flour, 135g of water, and 3g of yeast, stir into a dough without needing to be smooth. Cover with plastic wrap and let it ferment until doubled in size.

Add the fermented dough to 30g of high-gluten flour, 30g of caster sugar, 1/4 teaspoon of salt, and knead in a bread machine for 20 minutes until slightly smooth.

Add peanut butter. Knead for another 20 minutes until the dough can be pulled into a slightly transparent film.

Place in a container for a second fermentation.

After the dough has doubled in size, press to release the air, divide into 2 portions, round them, cover with plastic wrap, and let them rest for about 10 minutes.

Roll the dough into an oval shape, then gently pull out the four corners, gradually roll out to form a rectangular shape.

Gently roll up and tightly seal the end of the dough to form a cylinder about 30 cm long.

Gently flatten with your hands, then cut into two strips without cutting the top.

Braid into a twist and seal the end tightly.

Place in a baking pan and let it undergo the final fermentation in a warm and humid place.

Whisk the egg white with icing sugar, then add almond powder and stir to make a smooth almond butter.

Brush it on the surface of the fermented dough.

Place in a preheated oven at 180 degrees for about 25 minutes.

Finished Product

Finished Product