Its almost a couple of months I baked my first bread and now its become a routine. I make it almost every week and as far as possible try to have only the home made bread. And its real fun to try stuffing them or experimenting breads like this one. Though I admit the experimented ones are not too perfect in terms of shape, but they have the soft spongy texture and they taste great, so is shape a really big deal!! Also, the outer crust which used to be tough in my initial breads is soft now.
Well , this time I had some creamy peanut butter with me. So I made a kind of bread roll with it. There are some problems I faced with the bread this time. It took a long time to rise probably because it wasn’t warm around here and so I just left the dough overnight. It rose to some extent. So in case you try this one, you can re schedule the time taken for each step according to your requirement.
Combine the yeast and warm water in a big bowl and leave it for sometime till it froths.Add the sugar and salt. Then add the flours. Mix well. Next add peanut butter and milk. Add more wheat flour if required and knead to form a smooth elastic non sticky dough using little of the canola oil. Cover and allow it to rise. I kept it overnight, but 2 to 3 hours is enough if everything goes on well.
Meanwhile mix all the ingredients(except cranberries and raisins) of the stuffing to make a smooth paste.
After the dough rises, just punch a little and keep it on a floured surface and knead it for 3 to 4 times. Then roll it to a circle with a rolling pin. Apply the cream over it. Sprinkle dried cranberries and raisins.Roll it like you do for a swiss roll. Now set this on a greased loaf pan.Allow it to rise for 2 more hours. Then Preheat the oven to 180c. Bake at 180c for 35 minutes till it is brown on the surface. (Cooking time can vary with different ovens).