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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.