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Peanut Butter Bread
Recipe Courtesy North Dakota Wheat Commission
www.ndWheat.com

Ingredients
1 cup + 2 tablespoons water, room temp
1/2 cup peanut butter, smooth or chunky
1/4 cup brown sugar, packed
1/2 cup peanut butter chips
2 tablespoons chopped peanuts, optional
1 teaspoon salt
3 1/2 cups bread flour
1 tablespoon wheat gluten flour, optional
1 3/4 teaspoons bread machine or quick rise yeast

Instructions
Combine ingredients in bread machine in order given by manufacturer. Use
white bread or sweet dough cycle. Test dough with finger during
mix cycle to see if more water or flour is needed.
 

 
Dough should be slightly sticky, yet pull away from sides of
pan.

When done, cool on a rack for 20 minutes; slice
and serve with jelly, butter, peanut butter or honey. Makes one
large loaf -- 16 slices.

For pull-apart bread:
Make dough in the dough
cycle as directed above. Remove and cut into 32 equal portions.
Roll into balls and place in greased 9x5-inch loaf pan or
bundt pan. Let rise until doubled in size. Bake in preheated
375-degree oven 35 to 40 minutes. Cover with aluminum foil after
20 minutes to prevent a dark crust. Bread should be golden
brown and sound hollow when tapped. Cool on rack 15 minutes
and serve. Bread "balls" should be pulled off, not sliced.

Nutritional Information
One slice provides approximately: 176 calories, 7 g protein, 27 g
 

 
carbohydrates, 2 g fiber, 6 g fat, 0 mg cholesterol, 56
mcg folate, 2 mg iron, 198 mg sodium.