Here’s a
tasty, easy bread that’s perfect for peanut butter and jelly sandwiches, as
well as toast or just enjoying with a meal.
My husband really liked this…it’s great just buttered! We also tried it with chicken salad
sandwiches…very good.
Instant
yeast makes it fast…only a 10 minute rest before shaping into loaves. Because it’s a little richer dough, the
second rise is a little longer. Use
your scale to measure your flour and to size your loaves so they bake
evenly. I used water from the canned
potatoes we had for lunch for the liquid; the bread was really moist and
tender. Our Mom always did that…use it
up.
Chunky Peanut Butter Bread
4
cups all-purpose flour – (18
ounces 1# 2 oz.)
1/3
cup sugar
2
envelopes instant or RapidRise Yeast
1
teaspoon salt
1
cup milk
1/2
cup water (or water from canned
or cooked potatoes)
1/3
cup peanut butter
2/3
cup chopped peanuts
Combine
1-1/3 cups flour, sugar, undissolved yeast and salt in a large bowl. Heat milk,
water and peanut butter until very warm (120° to 125°F). Gradually add to flour
mixture. Beat 2 minutes at medium speed
of electric mixer, scraping bowl occasionally.
Add 1/2 cup flour and peanuts; beat 2 minutes at high speed. Stir in
enough remaining flour to make a soft dough.
Knead on lightly floured surface until smooth and elastic, about 8 to 10
minutes (or change to a dough hook and knead 6 minutes on speed 2). Cover; let rest 10 minutes.
Divide dough
into 2 equal portions; (about 1# 4 1/2
ounces each). Shape into loaves and
place, seam side down, in 2 greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place
until doubled in size, about 40 minutes to 1 hour. (I used 10" x 4" loaf pans).
Bake at
350°F for 25 to 30 minutes or until done.
Cover loaves lightly with foil if they start to get too brown before
they are done. Remove from pans; cool on
wire rack.
Yield: "2 loaves."
Fleischmann’s
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