Cook The Book: Peanut Butter And Jelly Bread

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1 large (about 60 grams) egg, beaten

2 cups plus 2 tablespoons (280 grams) bread flour

2 tablespoons (20 grams) whole wheat flour

3/4 teaspoon (4 grams) table salt

1/4 teaspoon (1 gram) instant or other active dry yeast

1 cup plus 2 tablespoons (260 grams) cool (55 to 65 degrees F) water

3 tablespoons (50 grams) unsalted smooth peanut butter

1/4 cup (35 grams) unsalted dry-roasted peanuts, whole

1/4 cup (35 grams) unsalted dry-roasted peanuts, roughly chopped

1/3 cup (100 grams) seedless fruit jam of choice

nonstick cooking spray

additional flour for dusting

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