Greatest thing since, well, since sliced bread!

Marshmallow-swirled Peanut Butter Bread

When you're home with the kids, time can be of the essence.  When lunch time rolls around, who can be bothered to pull out the bread, peanut butter, marshmallow fluff and knife?  And then spread peanut butter on one piece of bread and fluff on the other?  I could save 37 seconds if all that yummy goodness came in one package.

4 cups all purpose flour
1/2 cup melted peanut butter
2 cups warm milk
1/2 Tbsp instant yeast
2 tsp salt
7 oz. Marshmallow fluff

Mix first 5 ingredients together (by hand or use a mixer).  Knead dough well.

Let rise 1 hour or until nearly doubled in size.  Punch down and roll out flat into a 12" x 18" rectangle.  Spread fluff on dough, coating well, leaving an inch strip on one of the shorter sides.  Starting with the opposite shorter side, roll the dough into a loaf.  Grease a pullman or pain de mie pan well.  Place the loaf in the pan.

Preheat oven to 425' F.  Let loaf rise until the dough is just under the lid of the bread.  Place pan on a baking sheet and put in oven.  Lower temperature to 400' F.  Bake for 40 minutes, removing lid of pan after 30 minutes.  Lower temperature to 325' F if the crust of the bread is dark brown after removing the lid.

Allow to cool, slice and serve.