For a while, I've wanted to experiment with a "Peanut Butter and Jelly Bread." Given how well the Brioche Hamburger Buns have turned out, with all their buttery goodness, I'm considering using Jacob's Brioche loaf recipe as a starting point.
I have googled around for existing "Peanut Butter and Jelly Bread" recipes, but most of them seem just to swirl the peanut butter and jelly into the dough, producing something that would be difficult to slice, toast and handle.
What I would like to do is to find a way to bake the peanut butter and jelly into the dough in such a way that it becomes part of the dough and not just a swirled-in afterthought.
One idea would be to replace some or all of the butter of the brioche recipe with peanut butter. Do you think that would work? How, then, could I incorporate the jelly?
Do any of you have any other ideas? Do you even think it's possible to produce a bread that, instead of being a gooey, sticky mess, would be more like regular bread, yet still have a good, well-pronounced peanut-butter-and-jelly taste?
Thanks!