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1
Heat milk and butter in small saucepan until butter melts.
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2
Cool until warm (about 110 degrees F).
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3
Mix flour, salt, and vital wheat gluten in a medium bowl and set aside.
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4
Mix yeast, water, and honey together and let proof.
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5
Add egg and mix well.
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6
Then, stir in warmed milk mixture.
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7
Add 2 cups of the flour mixture to wet ingredients.
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8
Mix well, then add PB and Jelly.
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9
Knead in remaining flour, a little at a time until it reaches the right consistency.
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10
(you probably won't use all of the leftover flour).
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11
Lightly oil a large bowl and place the dough ball in the center.
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12
Cover, and set aside to rise until tripled in bulk (about 2 hours or so I think?
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13
).
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14
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.
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15
Spread a layer of jelly over the surface of the dough, and roll it up like a standard loaf bread, tucking the ends under.
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16
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.
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17
Once risen for the second time, adjust your oven racks to the lowest and middle levels.
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18
Place a roasting pan on the bottom rack.
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19
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.
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20
Bake at 350 degrees F for about 40-50 minutes (until an instant read thermometer reads about 195 degrees.
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21
).
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22
Remove the bread from the pan and allow to cool to room temperature on some parchment paper on a wire rack.
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23
(so the jelly doesn't slime up your bakers rack).
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24
Slice and enjoy!
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25
:D.
