Peanut Butter Chocolate Chip Twisted Swirl Bread

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Peanut Butter Chocolate Chip Twisted Swirl Bread

Two popular flavor swirled together for a delicious sweet bread. This rich and decadent peanut butter chocolate chip twisted swirl bread is meant to be shared!

Yield: two 9x5-inch loaves

Prep Time20

Cook Time35

Dough Rest Time2

Total Time2 55

Course: Bread

Cuisine: American

Servings:

Author: Maryanne Cabrera

Ingredients

½ cup warm water (115 g), about 95℉
2 ¼ teaspoon dry active yeast (7 g)
¼ cup granulated sugar (50 g)
⅓ cup whole milk yogurt (75 g)
2 large eggs room temp
2 teaspoon fine sea salt
4 ¼ cup all-purpose flour (553 g)
8 Tablespoon unsalted butter (113 g), room temp
1 cup smooth peanut butter* (260 g)
1 cup semi-sweet chocolate chips (170 g)

Instructions

Sprinkle yeast over warm water. Add teaspoon of sugar and stir to combine. Let sit for 5 minutes to allow mixture to bubble and activate.
In the bowl of a stand mixer fitted with a paddle attachment, combine dissolved yeast mixture, yogurt, eggs, salt, and remaining sugar. One combined add 3 cups of flour, 1 cup at a time. Remove paddle attachment and switch to a dough hook attachment.
Add butter in three additions with the mixer running on medium. Add remaining flour. Continue to knead until dough is smooth and cleans the sides of the bowl. If too is too sticky, add flour one tablespoon spoon at a time (up to 3 tablespoons).
Transfer dough to a lightly greased bowl. Cover bowl with plastic wrap and let sit at room temperature for 60-90 minutes until dough has doubled in volume.
Punch down dough. Divide dough into two equal portions. Cover one dough with plastic wrap. Transfer the other dough to a lightly floured work surface. Roll to a 16 x 12-inch rectangle.
Spread ½ cup peanut butter evenly over dough, leaving a ¼-inch border around all the sides. Sprinkle ½ cup of chocolate chips over the peanut butter. Gently press chocolate chips into the dough. Roll dough into a tight log, starting with the long side. Slice the log down the middle lengthwise. Twist the two halves of the dough over each other, making sure the cut is facing up. Tuck the ends of the dough into itself. Repeat with remaining dough.
Place twisted dough into a greased 9x5-inch loaf pan. (Alternatively, you can also use an 8 or 9-inch round cake pan. Simply connect the ends of the twisted dough to create a round shape.) Cover dough with plastic wrap and let bread rise for 45 minutes to 1 hour until the bread has reached the top of the pan.
Meanwhile preheat oven to 350℉. Remove plastic wrap and bake for 35-40 minutes until the internal temperature of the bread hits 185℉.
Let bread sit in pan for 5 minutes before running a knife or offset spatula around the edges to loosen from the pan. Let cool before slicing.

Notes

*It is best to use homogenous peanut butter like Skippy or Jif. Natural peanut butters that require refrigeration or stirring before use, will not yield the same results.

Cool bread to room temperature before slicing. Use a serrated knife in a gentle sawing motion. Keep leftovers in an airtight container at room temp away from heat and sunlight. Bread will keep fresh for up to three days.

Nutrition