3 Hour Quick Breads: Chocolate Peanut butter Bread Bombs

In the bowl of a stand mixer with the dough hook attachment, add the final dough ingredients except for the butter and salt. Mix on low speed until incorporated, about 3 minutes. You actually want to get a decent bit of gluten development going.

Slowly add the butter in and increase the mixing speed to medium. Once all of the butter is incorporated, add the salt and then increase the mixer speed to high for 3 minutes.

Place in a greased bowl and cover. Let the dough sit on your counter, or an ambient temperature of at least 70 degrees, top for 2 hours.

Make your filling by adding your chocolate and heavy cream into a glass bowl and microwaving for 2 minutes. Alternatively you can heat up the cream on the stove until it is about to boil and pour over the chocolate.

Let the chocolate mixture rest for 5 minutes and whisk until creamy. Let cool in the fridge until it is time to fill the dough.

After the dough doubles in size, divide your dough into 100 gram pieces.

Fill with a spoon full of the chocolate and a small spoonful of peanut butter. Seal the dough and round it with the palm of your hands.

Place a sheet of parchment on a half sheet pan and line them up on the sheet pan.

Proof in a warm environment, like in your oven with a pot of boiled water in it. The proof will take about 45 minutes.

After the proof, brush with egg wash and top with brown sugar and walnuts or pecans for texture. Alternatively, you can just leave the top plain.

Bake at 375f for 20-25 minutes or until golden brown. Let them cool slightly so you don’t burn yourself on the melted chocolate and enjoy!