Add all ingredients into the mixer bowl of a stand mixer.
Mix at speed 2 for 6 minutes or until the dough, when stretched slightly, does not split i.e. passes the windowpane test.
Shape the dough into a smooth round and place in a mixing bowl, cover with cling wrap and let it rise till double in volume for about 60mins.
Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead.
Roll and stretch the dough out on a lightly floured surface into a rectangle.
Peanut Butter Filling:
Mix all ingredients except water. Add enough water while mixing to give a filling of the consistency in the photograph above.
Mix the coffee with sugar.
Assembly: (adapted from Daring Kitchen)
Thoroughly oil a bread tin.
Mark off 1” along all the edges of the dough.(You will not spread any filling on this edge.)
Spread the softened reduced fat spread over the dough with a rubber spatula and then evenly distribute the peanut butter filling. Be careful to leave your 1” edges clean.
Using a pizza roller or knife, cut the rectangle into 3 with the cuts parallel to the long edges.
For each section, begin at the far longer edge and roll up the dough toward the 1” clean edge. Like a cinnamon roll.
Press to seal the ends to prevent the filling from leaking.
Pleat the 3 rolls into a braid.
Fold into half and place into a rectangular bread tin.
Cover with plastic wrap and let rise for 45 minutes.
Brush the top of the loaf with the coffee and sugar mixture, cover with plastic wrap, and let stand for 15 minutes.
Meanwhile, preheat your oven to 350°F/ 180°C.
Bake for for 15 minutes.
After 15 minutes, lightly brush the top of the loaf with a tbsp of low fat spread , and lower the oven temperature to 300°F/ 150°C.
Cook for 45 minutes at this temperature, but make sure to check it after 30 minutes. If the top of the loaf begins to brown too soon you can cover it with tin foil.
Once ready, remove the loaf from the oven and coat the top of the loaf with remaining low fat spread.
Allow to cool on a wire rack for 20-30 minutes.
Make sure to leave the loaf in the pan during this time so that the loaf can hold its shape.
You can remove the loaf from the pan once it has completely cooled to room temperature.
Best eaten fresh and warm. To store, freeze in sealed plastic bag.