Incorporating peanut butter powder into bread
This actually came to me in a dream the other night: I had made a bread with dehydrated peanut butter powder and it was great. After I woke up I started thinking about the possibilities, and maybe doing a swirled sandwich loaf incorporating jelly or jam.
The first loaf will be experimental no matter what, but I'm trying to figure out a place to start. I want to do a yeasted bread, not a quick bread. Do I try an enriched dough with eggs and/or butter? Or just add peanut butter powder into an ordinary sandwich loaf? Should I use bread flour to offset the lack of gluten in the peanut powder? We have some peanut powder and it's relatively low in fat, it's mostly marketed as a protein, so I don't think it will exude a lot of oil in the oven.
This might be a disaster, or the greatest thing since sliced bread, but I'd appreciate any advice on the most promising starting point.
Mine are too often about something wrong with the house!
I like the idea and look forward to your results.
I see a 20% by weight loaf here: https://www.thefreshloaf.com/node/27381/peanut-butter-bread. They are using normal peanut butter. They say it is very peanutty. The loaf looks great.
I'm guessing the powder will have less effect on the dough than this. I'd start with 10% of the powder and count it like flour in the hydration.
Let us know how it turns out.
Gary
Thanks!
Elaine Boddy wrote an interesting post on using nut butter which inspired me to try out both peanut and macadamia nut butters a couple of times.
Lovely smell when baking. Is it worth trying? Yes! As she says though, you do have to add a lot to get the flavour to come through. Also best to avoid nut butters with sweeteners and extra salt in them.
-Jon
She's at 40%! Amazing.
Just add liquid to get your favorite texture. Enjoy!
When it comes to the dosage of peanut powder, start small. I’d recommend trying one or two tablespoons per loaf to see how it affects the taste and texture.
Yes, that's probably wise. Anything that's not flour should be added in small doses.
as long as you properly develop the dough. For example, I used 15% sesame powder in a loaf, with the remaining flour being mostly all-purpose. You can see the details at the end of this post. Let me know if you need help.
Yippee
Makes one wonder how a chocolate babka would taste with peanut butter powder added.
Paul