Peanut butter and medlar jelly bread

This unusual Swiss-roll shaped bread from Judy Joo is like a readymade peanut butter and jelly sandwich, perfect for a satisfying snack or afternoon tea with a difference
By Judy Joo
Peanut butter and medlar jelly bread
  • Rating:
  • Serves: 6
  • Cook Time:
  • Prep Time: 10 minutes plus about 6 hours resting time
  • Effort: easy


  • 280 g plain flour, plus extra for dusting
  • 40 g wholemeal flour
  • ¾ tsp salt
  • 1 egg, lightly beaten
  • ½ tsp dry active yeast
  • 60 g unsalted smooth peanut butter
  • Drizzle vegetable oil, or sunflower oil
  • 125 g medlar jelly
  • butter, for serving


1. In a large mixing bowl, mix together the flours and salt then mix in the egg. Set aside.

2. Pour 125ml of lukewarm water over the yeast and set aside for 5-10 minutes, until the yeast starts to turn frothy on the surface.

3. Mix another 125ml of lukewarm water with the peanut butter then pour this onto the flour mixture, followed by the yeast mixture. Use your hands to mix everything together to form a smooth, slightly sticky dough (you may need to add a splash more water or dusting of plain flour to get the correct consistency).

4. Cover the bowl with a clean, damp tea towel and leave to rise to double its size - this could take anything from 1-3 hours, possibly longer, depending on the temperature of the room.

5. Lightly grease a 20cm loaf tin with oil.

6. Once the dough has doubled in size, remove the tea towel and sprinkle the dough with a little flour. Pull the dough out of the bowl onto a floured work surface and knead a few times to knock the air out.

7. Use your hands to press the dough into a rough rectangle, about 20cm x 30cm. Spread the jelly over the surface of the dough, leaving a 2cm border around the edges free from jelly.

8. Roll up the dough like a Swiss roll, starting from the shorter side. Tucking the ends underneath to seal the roll then place it, seas-side down, in the loaf tin. Cover with the damp tea towel and set aside for a further 1-3 hours, or until doubled in size.

9. Preheat the oven to 210C/190C fan/gas 5.

10. Bake the loaf for about 45 to 60 minutes, until golden brown and cooked through (it should sound hollow when turned out of the tin and tapped underneath). If it starts to brown too much towards the end of cooking, reduce the oven temperature slightly.

11. Turn the loaf out onto a wire rack and set aside to cool. Cut into thick slices and serve with butter and medlar jam.

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