What is the proper preperation for a Fluffanutter.
Plain old white bread or whole wheat.
Smooth peanut butter or crunchy.
I believe that as long as the bread is squishy it doesn't matter if it's white or wheat and these days I prefer crunchy p'butter. Adds a nice little texture. MMM lunch tomorrow!
It doesn't matter what color the bread is, but it must have this quality: a one-pound loaf must be able to be squished on end to a height of no more than one inch. If this can be done, it's all systems go for the bread.
Smooth peanut butter is more traditional. Skippy can go to hell. Best is one of those off-off-brands that's more brownish than beige. In a pinch, Jif is good. It's got molasses in it, which adds a bit of je ne sais quoi.
Please overwhelm the bread with Fluff and PB. If it's not squirting out the sides, it's not worth eating it. And don't let anyone tell you Fluff has no nutritional value: it's made with egg whites, a fine protein source. So don't skimp!