Peanut Butter and Jelly Bread

Yummmm.. :) I don't even remember where I got the idea for this, but I was on a bread kick for a while and kept inventing. This one was actually a success... I'm thinking of making another loaf tomorrow actually. hehe. Tasty stuff.

• Ready In: 4 hrs
• Serves: 10
• Yields: 1 loaf

Ingredients

• 3  cups bread flour
• 4  teaspoons vital wheat gluten
• 1⁄2 cup water (~110 degrees F)
• 2 3⁄4 teaspoons active dry yeast
• 1⁄2 cup milk
• 1 1⁄2 teaspoons salt
• 1  egg (beaten)
• 1  tablespoon peanut butter
• 1  tablespoon  jelly, plus more
•  jelly, for rolling in
• 2  teaspoons butter
• 1  teaspoon honey

Directions

1. Heat milk and butter in small saucepan until butter melts.
2. Cool until warm (about 110 degrees F).
3. Mix flour, salt, and vital wheat gluten in a medium bowl and set aside.
4. Mix yeast, water, and honey together and let proof.
5. Add egg and mix well.
6. Then, stir in warmed milk mixture.
7. Add 2 cups of the flour mixture to wet ingredients.
8. Mix well, then add PB and Jelly.
9. Knead in remaining flour, a little at a time until it reaches the right consistency. (you probably won't use all of the leftover flour).
10. Lightly oil a large bowl and place the dough ball in the center.
11. Cover, and set aside to rise until tripled in bulk (about 2 hours or so I think?).
12. Once risen, turn out onto a flat, lightly floured surface, and gently pat into a rectangle shape about 1.5 inches thick and as wide as the loaf pan.
13. Spread a layer of jelly over the surface of the dough, and roll it up like a standard loaf bread, tucking the ends under.
14. Place in a greased loaf pan, and cover, allowing to rise until doubled in bulk, The surface should be rounded above the rim of the pan.
15. Once risen for the second time, adjust your oven racks to the lowest and middle levels.
16. Place a roasting pan on the bottom rack.
17. Boil 2 cups of water and pour the water into the pan on the bottom rack, quickly placing the loaf pan on the middle rack.
18. Bake at 350 degrees F for about 40-50 minutes (until an instant read thermometer reads about 195 degrees.).
19. Remove the bread from the pan and allow to cool to room temperature on some parchment paper on a wire rack. (so the jelly doesn't slime up your bakers rack).
20. Slice and enjoy! :D.