- Dissolve sugar with warm water in a mixing bowl. Sprinkle dry yeast over and let proof for about 10 minutes. Add in bread flour and egg. Stir at low speed until a rough dough ball formed. Stir in salt and butter until evenly dispersed. Increase the speed to medium and knead the dough until a soft and elastic dough has formed. The dough should pass the windowpane test. (stretching the dough to see if it thins out).
- Place the dough in a lightly greased bowl. Cover tightly with a plastic wrap and let proof until doubled at room temperature. Coat one of your fingers with flour, then press it gently into the center of risen dough to the bottom. If the indentation remains, the dough is ready.
- Press down the dough, round up, cover and let rest for 10 minutes. Flatten the dough and roll into a rectangle, about 30cmx20cm. Spread the peanut butter over the first two-thirds of the dough rectangle. Leave 1cm unbuttered all the way around. Fold the unbuttered third over the center third of the rectangle. Fold the buttered third top down to cover it. Give the dough a 90 degree turn to the left. Gently roll out the dough into a long strip 45cm by 18cm and fold the two shorter ends to meet each other in the middle. Rotate the dough 90 degree to the left again and roll it out into a 40cm by 18cm rectangle.
- Roll up the rectangle along the long edge. Moisten the edge with water, and lightly press to close. Cut the loaf into three 6cm thick sections. Place them with cutting side up in a loaf pan lined with baking paper and let proof until double in volumn. Preheat the oven to 180C/350F and bake the loaf until golden brown, about 20 minutes.
| - 砂糖放入搅拌盆，倒入温水化开后，洒入干酵母静置10分钟。加入高筋粉以及鸡蛋低速搅拌至所有材料成团。然后加入食盐和牛油搅拌均匀。提速搅拌至面团柔软，有弹性，用手拉开成薄膜状即可。
- 取出面团，揉搓滚圆放到一个抹了少许油脂的容器，盖上保鲜膜以防表面干硬。将整个容器放入一个盛有35C/95F的温水盆内，发酵大约45分钟直到面团体积 为原来的两倍。手指沾些高粉，慢慢从面团中间剌到底，如果食指抽出来后，指孔不回缩表示发酵成功。
- 面团排气揉圆后盖上保鲜膜松弛10分钟。拍扁面团擀成30x20厘米的长方块。将2/3的面团表面涂抹上花生酱，留出1厘米左右的边缘。先将没有抹花生酱1/3面团折入，再盖上另1/3的面团。将面团朝左转90度，然后擀成45x18厘米长条状，然后将两边折入中心，然后再将其对折。再将面团朝左转90度。将面团擀成40x18厘米的长条状。
- 将面团沿长卷起，边缘扫些水后将其捏紧。匀切成三份6厘米厚段，切面朝上排入铺上烤纸的吐司模内。醒发至双倍大后入预热180C/350F烘焙20分钟至金黄。
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