|Full Page Recipe Card|
|Use your browsers print button to print the recipe.|
|Peanut Butter Bread|
|Recipe courtesy North Dakota Wheat Commission|
|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
|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.
|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.|