Description
A deliciously unique bread that combines the rich flavors of peanut butter and caramel in a soft, pull-apart loaf.
Ingredients
Scale
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 3/4 cup whole milk, warmed
- 1/4 cup unsalted butter, melted
- 2 large eggs, at room temperature
- 1/2 cup creamy peanut butter
- 1/3 cup light brown sugar
- 2 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar (for caramel sauce)
- 2 tablespoons water
- 1/4 cup heavy cream, at room temperature
- 2 tablespoons unsalted butter (for caramel sauce)
- 1/4 teaspoon salt (for caramel sauce)
- 1/4 cup chopped roasted peanuts (optional for topping)
Instructions
- In a large bowl, whisk together the all-purpose flour, granulated sugar, active dry yeast, and salt until evenly combined.
- In a separate bowl, whisk warm whole milk, melted unsalted butter, and eggs until smooth. Pour the wet ingredients into the dry mixture and stir until a shaggy dough forms.
- Knead the dough by hand or with a stand mixer for 6 to 8 minutes until it is smooth and elastic.
- Transfer the dough to a greased bowl, cover it, and allow to rise in a warm location until doubled in size, about 1 hour.
- While the dough rises, combine granulated sugar and water in a small saucepan over medium heat. Cook until the mixture turns an amber hue. Remove from heat and carefully stir in the unsalted butter and heavy cream, then add salt. Let caramel sauce cool to room temperature.
- Stir together creamy peanut butter, light brown sugar, and softened unsalted butter in a small bowl until completely smooth.
- On a lightly floured surface, roll out the risen dough into a 12 by 18 inch rectangle.
- Evenly spread the peanut butter mixture across the surface of the rectangle. Drizzle half of the prepared caramel sauce over the top.
- Using a knife or bench scraper, cut the dough into 6 strips. Stack the strips and slice into 6 even squares.
- Arrange the stacked dough squares, cut-sides up, in a greased 9 by 5 inch loaf pan. Cover and let rise for 30 minutes.
- Preheat the oven to 350°F.
- Bake for 30 to 35 minutes, covering with foil during the final 10 minutes if the bread browns too rapidly.
- Let cool slightly, then drizzle the remaining caramel sauce over the top and sprinkle with chopped roasted peanuts if desired. Serve warm, allowing pieces to be pulled apart for enjoyment.
Notes
- Ensure the milk is warm but not hot to activate the yeast properly.
- For even better flavor, use fresh roasted peanuts for the topping.
- Keep an eye on the caramel sauce while cooking to prevent burning.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg