I found this
recipe in the “Reader's Digest Secrets of Better Cooking 1973” that Bonnie
let me borrow; her son had picked it up at a sale for her. The day I made it Bonnie and Don dropped by in
the afternoon after it went into the oven.
We debated how good it would be without an egg to “hold it together”…we
cut a slice for each of us while it was still warm and it was not crumbly at
all. It was even better after being
wrapped and chilled in the refrigerator overnight…easier to cut, and the peanut
butter taste was more pronounced. I like
to bake quick breads in a 4” x 12” loaf pan that is only 3” wide at the
bottom…it makes smaller slices and bakes a little more quickly.
For good
success with quick breads, do chill it before slicing, and only grease your
loaf pan on the bottom and 1” up the sides to avoid the “dreaded hard
shoulders” and get prettier slices. I
use parchment and grease it the same as the pan, so I can just lift the loaf
out.
This is
tasty and nutritious, and makes good sandwiches. Perfect with jelly too!
Peanut Bread
3 cups flour, all-purpose -- 13 ounces
6
teaspoons baking powder
2
teaspoons salt
6
tablespoons sugar
2/3 cup
instant dry milk -- 2 ounces
1/2 cup
peanut butter
3/4 cup
peanuts, dry-roasted unsalted -- no skins, chopped (3 ounces)
1 1/2 cups
water
Sift flour,
baking powder, salt and sugar into a large bowl. Stir in the skim milk powder, then the peanut
butter and peanuts. Add water and stir
just until dough is mixed.
Spoon into a
prepared 9 x 5 x 3" loaf pan and smooth the top. (I used
a 4" x 12" pan; greased bottom and sides 1" up from the bottom,
lined with parchment greased the same as the pan.)
Bake in a
preheated 350° F. oven for about 45 minutes - 1 hour, until bread tests
done. (I covered mine with a piece of
parchment after about 20 minutes to keep it from getting too brown.)
Cool before
slicing.
2015
Cost: $2.38 per loaf or 11¢ per slice
Yield: "1 loaf"
Per Serving:
153 Calories; 6g Fat (32.4% calories from fat); 6g Protein; 21g Carbohydrate;
1g Dietary Fiber; 1mg Cholesterol; 375mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
Thanks for the tips for baking quick breads. I'll have to try that. This sounds like a yummy bread to try also! I love hot buttered toast with peanut butter!
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