About a year or so ago, I started baking from scratch almost all of the bread that we eat. Bread has always been one of my favorite foods, but the ingredients list on store-bought bread can be pretty scary. Making our own bread a great way to control the ingredients that go in, plus then we always have delicious, fresh bread. Constantly checking ingredients at the grocery store while still finding something that looks (and is) tasty is basically a full-time job, and I’d rather spend that time sitting on the couch while my dough rises. That’s also why I’m loving the revamped formula for I Can’t Believe It’s Not Butter, another favorite of mine.
I have fond, fond memories of slathering ICBINB all over a blueberry muffin or a slice of banana bread, usually at my Grandmas house, but I didn’t think it fit into my healthier adult lifestyle. When I heard about the new, simpler formula, I was pretty excited. It’s made from non-GMO ingredients that are all pronounceable — plant-based oils, purified water, a pinch of salt, and a couple of natural flavorings. (Heads up: the natural flavor is from dairy ingredients, so the formula is not vegan.) No trans fat, no cholesterol, no partially hydrogenated vegetable oils.
I even swapped it in for butter in my bread recipe. With 40% fewer calories, ICBINB was the perfect swap for butter in my bread recipe while still adding that hint of buttery goodness. Using this amped up spread also inspired me to take my bread recipe a step further. I rolled it out and striped creamy natural peanut butter and raspberry jelly inside before rolling it up to rise and bake. PBJ bread makes the PERFECT toast and I’ve been dreaming about what heavenly French toast I can make.
If you liked this tasty not-buttery spread as a kid, I highly encourage you to check out the new formula! You can leave a review at www.TheNewICB.com and let them know what you think about it.
In a stand mixer with a dough hook, combine 2 c flour with the water and yeast. Let sit for 15 minutes until frothy and bubbly. If it doesn’t get bubbly, your yeast is dead and the dough will not rise.
Meanwhile, combine the I Can’t Believe It’s Not Butter, honey, and salt.
Once the yeast mixture is frothy, add the honey mixture. Add 4½ c of flour and the vital wheat gluten and turn the stand mixer on until the dough starts to pull away from the sides of the bowl. Using a medium setting on your stand mixer, knead the dough for 7 minutes, adding the additional cup of flour in small amounts until the dough is not longer very sticky (test it with clean, dry hands. It might stick a small amount, but wont leave any pieces of dough on your finger).
Cut the dough in half. For each half, stretch so the dough is about the same length as the loaf pan (8 or 9 inches) but twice as wide. Roll it over and place it seem side down in a greased loaf pan. This will help the dough rise evenly and look smooth on top. (If you want to make the PBJ swirl version, see the notes section) Cover with a flour sack or other lint free towel and let rise in a warm room for an hour.
During the last 15 minutes of rising, preheat your oven to 350 degrees F.
After rising, the dough should be peaking over the top of the pan. If your house is a little cool, it might take a little longer. Bake for 30 minutes. Let cool for 10 minutes, then remove from the loaf pans and place on a cooling rack.
If you aren’t going to eat the bread within 2 days, I recommend pre-slicing, wrapping in plastic wrap, and sticking a freezer bag before placing in the freezer. This will help keep it from drying dough and can be frozen for 2 – 3 months.
To make the PBJ swirl bread: Before letting the dough rise, stretch the dough into a rectangle about 2 inches wider than the loaf pan (about 10 – 11 inches wide) and about 14 inches long. Using approximately ⅓ c natural peanut butter and ⅓ c of your favorite jelly, spread stripes of the PB and J, leaving about 2 inches at the end. Roll it up starting at the striped side and use the “clean” dough to seal the seem. It’s okay if PB and J leaks a little out of the sides. Fold the open ends toward the seam (similar to sealing off a burrito) and place in a greased loaf pan. Let rise for an hour and continue as above. Nutritional estimate including PB and J swirl is 140 cal, 3 g fat, 25 carb, 4 g fiber, and 5 g protein.
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