Peanut Butter Bread Rolls

"No man in the world has more courage than the man who can stop after eating one peanut." Allow me to quote Channing Pollock to start the post. Peanut butter is not only nutrient-dense but also very delicious. It is widely used in baking and most commonly used in sandwiches and as a spread. I just love its rich flavour, and gooey, smooth texture.

Information about the benefits and nutrients about peanut from Food Navigator.
Peanuts and peanut butter are whole foods that contain a variety of vitamins and minerals, ample protein and beneficial unsaturated fats. Since they are a plant food, they naturally contain no cholesterol. Research studies on large groups of people have found that people who often eat peanuts and nuts have much lower risks of heart disease. Also, scientists are finding that diets high in monounsaturated fats, the type found in peanuts, may also protect against heart disease.

If you are allergic to peanuts, then replace them with Nutella, or poppy fix. I am sending this to "peanutbutterboy - The Great Peanut Butter Exhibition"

• 245 g Bread flour
  
  
• 130 ml Warm water
  
  
• 4 g Active dry yeastangiesrecipes
  
  
• 20 g Sugar
  
  
• 1/2 Egg
  
  
• 4 g Salt
  
  
• 22 g Butter
  
  
• 120 g Peanut butter (creamy or crunchy)angiesrecipes

1. Dissolve sugar with warm water in a mixing bowl. Sprinkle dry yeast over and let proof for about 10 minutes. Add in bread flour and egg. Stir at low speed until a rough dough ball formed. Stir in salt and butter until evenly dispersed. Increase the speed to medium and knead the dough until a soft and elastic dough has formed. The dough should pass the windowpane test. (stretching the dough to see if it thins out).
   
   
2. Place the dough in a lightly greased bowl. Cover tightly with a plastic wrap and let proof until doubled at room temperature. Coat one of your fingers with flour, then press it gently into the center of risen dough to the bottom. If the indentation remains, the dough is ready.
   
   
3. Press down the dough, round up, cover and let rest for 10 minutes. Flatten the dough and roll into a rectangle, about 30cmx20cm. Spread the peanut butter over the first two-thirds of the dough rectangle. Leave 1cm unbuttered all the way around. Fold the unbuttered third over the center third of the rectangle. Fold the buttered third top down to cover it. Give the dough a 90 degree turn to the left. Gently roll out the dough into a long strip 45cm by 18cm and fold the two shorter ends to meet each other in the middle. Rotate the dough 90 degree to the left again and roll it out into a 40cm by 18cm rectangle.
   
   
4. Roll up the rectangle along the long edge. Moisten the edge with water, and lightly press to close. Cut the loaf into three 6cm thick sections. Place them with cutting side up into a regular loaf pan lined with baking paper and let proof until double in volume. Preheat the oven to 180C/350F and bake the loaf until golden brown, about 20 minutes.

Lemon Squares

When I saw Lavanya's Lemon Squares two weeks ago, I knew then I was going to love those and would bake them myself. Besides Lavanya, another recipe created by Carole Clements (cook's companion) has inspired me to adjust the recipe.

The balance of sweet and sour makes "Lemon Squares" a favourite tea treat for all. To ensure the crust crumble, it is important to have it pre-baked before adding the lemon filling.

#Hazelnut Crust:	#Lemon Layer:
80 g German #405 flour 20 g Icing sugar 60 g Hazelnut, ground Pinch of salt 100 g Unsalted cold butter, diced	2 Eggs 100 g Sugar 60 ml Freshly squeezed lemon juice 1 tsp Lemon rind, finely grated 2 tbsp German #405 flour 1/2 tsp Baking powder

1. Preheat the oven to 180C/350F. Lightly grease a 20x25 cm baking dish. Sift the flour, icing sugar, ground hazelnut and salt into a mixing bowl. Using your fingers or a pastry blender, rub in the butter until the mixture resembles coarse breadcurmbs.
   
   


2. Mix with a fork until the mixture forms a ball. Press the mixture evenly into the baking dish and bake until light golden brown, about 15 minutes. Remove and let cool slightly. Beat the eggs and sugar until smooth. Add the lemon juice and zest and stir to combine. Mix together the flour and baking powder and add into the lemon mixture. Fold to combine.
   
   


3. Pour the filling over the shortbread crust and bake for about 20-25 minutes until the filling is set. Remove from oven and place on a wire rack to cool. Cut into 5x5 cm squares and dust with icing sugar.