PEANUT BUTTER BREAD
Slices of this yummy peanut butter bread are great spread with grape jelly. Kids will ask for it along with a big glass of milk for an after-school snack. -Linda Muir, Big Lake, Minnesota
Provided by Taste of Home
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk and peanut butter until smooth; stir into flour mixture just until combined. Pour into a greased 8x4-in. loaf pan. , Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool for 10 minutes before removing from pan to a wire rack. If desired, serve with jelly.
Nutrition Facts : Calories 212 calories, Fat 9g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 360mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 7g protein.
PEANUT BUTTER AND BLACKBERRY JAM BREAD
This is a recipe for bread machines. I really loved this recipe. I recommend toasting to bring out the flavor. We churned our own butter in the bread machine and enjoy it on this. But, it was also great on a turkey sandwich. The sky is the limit, perhaps French Toast. Bon Appetit!
Provided by Tiffany Bannworth @MissAnubis
Categories Sweet Breads
Number Of Ingredients 14
Steps:
- Place the ingredients in your bread machine in a stratified manner in wet, dry, then leavener order.
- Choose basic bread with a medium crust as your setting.
- Allow bread to rest on a rack for 20 minutes before slicing. Cutting it before the steam has escaped will cause the bread to be sticky.
PEANUT BUTTER AND JELLY BREAD
Adapted from _My Bread_ by Jim Lahey (of the recipe #194745 fame) as posted by Caroline Russock at Serious Eats. http://bit.ly/bs0RUe
Provided by DrGaellon
Categories Breads
Time 15h15m
Yield 1 1/3 lb, 8 serving(s)
Number Of Ingredients 11
Steps:
- Beat the egg. Remove 1 tbsp of egg and set aside for glazing the loaf later. Chop half the peanuts and set aside.
- In a medium bowl, combine the flours, salt, yeast and remaining egg. In a blend, combine water and peanut butter and process until smooth. Immediately add this to the flour and stir with a wooden spoon or your hand until it forms a wet, sticky dough without lumps. Add whole peanuts and stir until evenly distributed. Cover with a linen towel and let stand at room temperature until dough is more than doubled in size and pocked with bubbles, at least 12 hours.
- Sprinkle the dough with flour and scrape out onto a floured work surface. Pat and pull the dough into a rectangle, 8 inches by 12, with the long side facing you.
- Spread the jam evenly across the surface, leaving a 1" border all around. Fold 1/3 of the rectangle over, lifting from the edge further away from you. Fold over towards you a second time, forming a three-layered roll with the seam towards you. Pinch the seam shut and tuck the ends under to contain the jam.
- Lightly spray a large loaf pan with non-stick spray. Sprinkle half the chopped peanuts in the bottom of the pan, then lay the roll into the pan, seam side down. Sprinkle the remaining chopped peanuts on top. Cover with a linen towel and let rise until doubled, about 1 hour. When poked, it should hold the impression; if it springs back, wait another 15 minutes.
- Preheat oven to 450°F for at least 15 minutes (time it to match the rise). Brush the loaf with the reserved egg. Bake until golden, about 75 minutes. If the peanuts start to get too dark, cover loosely with foil. When done, invert pan onto a baking rack then turn loaf right side up to cool.
Nutrition Facts : Calories 300.7, Fat 8.8, SaturatedFat 1.5, Cholesterol 26.4, Sodium 210.4, Carbohydrate 47.3, Fiber 2.8, Sugar 6.8, Protein 8.8
PEANUT BUTTER AND JELLY BREAD ABM
Easy recipe to make in your bread machine...just be sure to use jelly and not jam (the sugar content is too high in jam and will hinder the success of your bread!). Note cooking time is for the entire cycle on your machine.
Provided by CaliforniaJan
Categories Yeast Breads
Time 3h10m
Yield 1 1 1/2 pound loaf, 10 serving(s)
Number Of Ingredients 9
Steps:
- Place ingredients in the pan of the bread machine in the order suggested by the machine's manufacturer. Select a Sweet, Raisin, or Basic setting. Start.
Nutrition Facts : Calories 277.2, Fat 9.1, SaturatedFat 1.7, Sodium 298.6, Carbohydrate 43.5, Fiber 3.1, Sugar 11.2, Protein 7.7
PEANUT BUTTER AND JELLY BREAD
Yummmm.. :) I don't even remember where I got the idea for this, but I was on a bread kick for a while and kept inventing. This one was actually a success... I'm thinking of making another loaf tomorrow actually. hehe. Tasty stuff.
Provided by kaze_no_sennyo
Categories Yeast Breads
Time 4h
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 12
Steps:
- Heat milk and butter in small saucepan until butter melts.
- Cool until warm (about 110 degrees F).
- Mix flour, salt, and vital wheat gluten in a medium bowl and set aside.
- Mix yeast, water, and honey together and let proof.
- Add egg and mix well.
- Then, stir in warmed milk mixture.
- Add 2 cups of the flour mixture to wet ingredients.
- Mix well, then add PB and Jelly.
- Knead in remaining flour, a little at a time until it reaches the right consistency. (you probably won't use all of the leftover flour).
- Lightly oil a large bowl and place the dough ball in the center.
- Cover, and set aside to rise until tripled in bulk (about 2 hours or so I think?).
- Once risen, turn out onto a flat, lightly floured surface, and gently pat into a rectangle shape about 1.5 inches thick and as wide as the loaf pan.
- Spread a layer of jelly over the surface of the dough, and roll it up like a standard loaf bread, tucking the ends under.
- Place in a greased loaf pan, and cover, allowing to rise until doubled in bulk, The surface should be rounded above the rim of the pan.
- Once risen for the second time, adjust your oven racks to the lowest and middle levels.
- Place a roasting pan on the bottom rack.
- Boil 2 cups of water and pour the water into the pan on the bottom rack, quickly placing the loaf pan on the middle rack.
- Bake at 350 degrees F for about 40-50 minutes (until an instant read thermometer reads about 195 degrees.).
- Remove the bread from the pan and allow to cool to room temperature on some parchment paper on a wire rack. (so the jelly doesn't slime up your bakers rack).
- Slice and enjoy! :D.
Nutrition Facts : Calories 178.7, Fat 2.9, SaturatedFat 1.1, Cholesterol 24.9, Sodium 376.7, Carbohydrate 32, Fiber 1.4, Sugar 1.9, Protein 5.7
PEANUT BUTTER AND JELLY BREAD PUDDING
This was in our local paper and sounds divine!!! Being the peanut butter and jelly lovers that we are, I can't wait to make this!! A great end to a chilly evening!!
Provided by SkinnyMinnie
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400ºF.
- Lightly coat a 9x9" baking dish with cooking spray.
- Using the bread, peanut butter and jam/jelly, make 4 sandwiches.
- Cut each sandwich into quarters, then cut each quarter into 4 more pieces.
- Arrange the pieces in the baking pan. They should be slightly jumbled.
- If using, scatter the chocolate chips or dried fruit among the sandwich pieces.
- In a medium bowl, whisk together the eggs, milk and pumpkin pie spice (or cinnamon).
- Pour the egg mixture over the sandwich pieces.
- Press the bread gently with a fork to help it absorb the liquid.
- Bake for 20-25 min, or until egg is nearly set.
- Remove the pan from the oven, and scatter the top of the pudding with the sugar.
- Increase the oven to broil, and cook until the sugar on top begins to caramelize, about 1 minute Watch it closely to prevent burning.
- Serve drizzled with maple syrup.
Nutrition Facts : Calories 578, Fat 29.3, SaturatedFat 8.6, Cholesterol 281.5, Sodium 596.9, Carbohydrate 58.5, Fiber 6, Sugar 22.6, Protein 25.5
PEANUT BUTTER 'N JAM BREAD
From early Pillsbury Bake-off cookbook. Credited to Paul Deckelman, Old Saybrook, CT. I've used orange marmalade or peach preserves. Use your fav.
Provided by Caroline Cooks
Categories Yeast Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- In large mixing bowl, combine sugar, salt, egg and milk.
- Add peanut butter, mix well.
- Stir in flour, baking powder and marshmallow creme until well blended.
- Pour preserves onto batter.
- Cut through batter gently with spatula to marble. Pour into greased and floured 9x5-inch loaf pan. Sprinkle with peanuts Bake at 350°F for 60-70 minutes.
- Let set for 5 minutes, then remove from pan immediately; cool on wire rack.
Nutrition Facts : Calories 4736.6, Fat 170.2, SaturatedFat 31.1, Cholesterol 245.7, Sodium 6092.9, Carbohydrate 717.5, Fiber 34.2, Sugar 344.5, Protein 116.2
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