Chocolate Reese’s Peanut Butter Sourdough Bread!

If there is one absolute truth in my household, it’s this: my husband is completely, unapologetically obsessed with peanut butter. If it has PB in it, he’s sold. But if it involves Reese’s? He’s practically bouncing off the walls.

So, naturally, I had to put my sourdough starter to the ultimate test and bake something that truly embodies the magic of a Reese’s Peanut Butter Cup.

Introducing: Chocolate Reese’s Peanut Butter Sourdough Bread

This isn’t your average sandwich loaf. It is super decadent, rich, insanely fudgy, and packed to the brim with chocolate and peanut butter goodness. The hint of espresso in the dough deepens the cocoa flavor, a touch of cinnamon brings out a warm spice, and the peanut butter swirl inside takes it totally over the top.

If you have a peanut butter fanatic in your life (or just want to indulge your inner dessert-for-breakfast self), grab your starter—we’re making bread magic!

Safe to say, this loaf disappeared faster than any bread I’ve ever baked. My husband declared it his absolute favorite treat of all time! It’s brilliant toasted with a little extra butter or served warm with a glass of cold milk.

Happy baking, friends! Let me know if you give this decadent sweet sourdough a try!

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Chocolate Reeces Peanut Butter Sourdough

Created by Sue Mun

Makes One, Sourdough Boule

Ingredients:

For the Chocolate Sourdough:

• 110g active, bubbly starter
• 360g warm water
• 30g brewed espresso shot, lukewarm
• 50g brown sugar
• 500g bread flour
• 30g cocoa powder
• 11g salt
• 1 teaspoon ground cinnamon

For the Peanut Butter Filling:

• about 1/3 cup peanut butter spread (I used Jifs)
• 3 tbsp powdered sugar
• pinch of salt

Inclusions:

• About 10 Reeces Peanut Butter Cups, unwrapped
• Peanut butter filling from above
• about 1/3 cup semi sweet chocolate chips

Instructions:

1. In a large glass or ceramic bowl, mix together the warm water, lukewarm espresso, and the ripe sourdough starter.
2. Add in the brown sugar, cocoa powder, and ground cinnamon. Mix until dissolved. Then add in the bread flour and salt and mix until a shaggy dough forms.
3. Cover and rest for 1 hour.
   1. Stretch and fold #1. Using wet hands, stretch the dough into itself about 8 times or until gluten develops. The dough will be very sticky but will come together as you perform your stretch and folds. Cover and rest for 30 minutes.
   2. Stretch and fold #2. Using wet hands, stretch and fold the dough into itself until it can not stretch anymore. Cover and rest for 30 minutes.
   3. Stretch and fold #3. Repeat the steps from above. Cover and rest for 30 minutes. 
   4. Stretch and fold #4. Repeat the steps from above. This is optional but during this step, you can add in about 4-5 Reece’s peanut butter cups and a handful of semi sweet chocolate chips and fold it in. Or wait to add in the inclusions during lamination. Cover the dough and rest for 30 minutes.
4. Cover and bulk ferment for 6-10 hours. Or until the dough has doubled in size and the dough peels away the sides of the bowl easily. If not, continue to proof longer. 

Shape the Dough:

1. Flip the dough over and gently stretch to a long rectangle.
2. Gently spread the Nutella spread on top of the laid out dough. Sprinkle on top some of the Reeces peanut butter cups, semi sweet chocolate chips, and the peanut butter filling on top.
3. Then gently make a book fold and then add more inclusions in a single line on top of the dough if you have any more inclusions left. Gently roll up the dough into a tight ball. If the dough feels too delicate, there is no need to do the candy-cane motion to create more tension to the dough. Since there is so much filling, you do not want to risk tearing the dough.
4. Dust with rice flour and place into banneton bread mold. 
5. Gently pull the edges of the round into the center of the dough. Just so it adds tension to the dough and helps improve oven spring when it bakes. 
6. Cover and proof in the fridge overnight (8-10 hours)

The Bake:

1. Preheat oven to 450F and place dutch oven in the oven to also preheat. 
2. Flip onto silpat or parchment and gently score the top of the dough using a lame knife.
3. Carefully place the sourdough into your hot Dutch oven. Cover with the lid. 
4. Bake at 450F for 30 minutes with the lid covered.
5. Lower the oven to 425F. Uncover the lid and bake again for 10-14 more minutes. Or until the internal temp is above 190F.
6. Cool completely on a wire rack before cutting and serving.