Peanut Butter Bread
feel free to up the whole wheat flour content to 2 cups [reduce the bread flour to 1 cup], it comes out just as tall and delicious! I will be making more tweaking in order to see how it comes out if made entirely with whole grain flours.
make it with other nut butters too! tahini paste works like a charm.
have a look here if you don’t have a bread machine.
for a 1 1/2-pound loaf. set your machine to “basic”.
1/2 cup creamy natural peanut butter [room temp!]
1 cup plus 1 T pure water [room temp too!]
1 1/2 cup bread flour [spooned and leveled]
1 1/2 cup whole wheat flour [spooned and leveled]
4 t vital wheat gluten
1 t sea salt
3 T light brown sugar, packed
2 t bread machine yeast
throw ingredients into your bread machine following the manufacturer’s instructions. let cool on a rack.
tastes best when eaten while still warmish and super fresh. it’s so good you don’t need to add anything to it. make yourself some sinful french toast with it, if it’s getting stale.
for those familiar with it, it reminds me of “tresse”. buttery-tasting to the max!
adapted from Betty Crocker’s Bread Machine cookbook.
- © Copyright 2007-2008 HaveCakeWillTravel.
All recipes and pictures by HaveCakeWillTravel unless otherwise mentioned.
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Is this a picture taken with your new camera? Peanut butter bread? Yes, please! I love your bread ideas.
not yet, Mihl. it should get here today, though!! of course I will need some time to get acquainted with it. yay!
As an unofficial spokeswoman for all things peanut-buttery, I hearby congratulate you for thinking up this most excellent recipe. Question - can I use this bread to make PB & J sandwhiches?
Mmmm…peanutbutterbread…. My inner child just died of happiness.
Hum… Peanut butter - delicious!
ha! Monika: you can definitely use it for PB&J sandwiches! were you thinking of adding more PB on top of the bread? the PB flavor of the bread alone isn’t overwhelming, it mostly gives it a buttery, crunchy feel.
Muffin: nooooooooo your inner child cannot DIE! :[
Patricia: good thing is, like I said to Monika, the flavor isn’t overwhelming, so you can use it for pretty much anything. it’s not the “lowest-fat” bread there is out there, but hey.
gorgeous! i have some pb to use up, too. i just made a loaf of french bread, but maybe once that goes away… so many breads i want to make, so little time. how do you use up yours so fast, btw? just sandwiches? i need to start eating more sandwiches…
I think you’re gonna love this one, PB! I usually eat mine by itself. sometimes “buttered”. plus, I have a 6′4″ ogre to help me work on it. ;p
Peanut butter BREAD?! What a great idea. i think you know how i feel about PB&J. i would toast a slice of this terrific creation of yours just lightly and then put on some sweet boysenberry fruit spread…. mmmmmmmmmm!
Oh dear god. I have died and gone to PB heaven!! Again! (and how on earth do you blog so much food every day? Are you chained to your kitchen?!?!)
yes, Vege!! come sever the chains that are binding me to my kitchen! QUICK!
I made this yesterday (with the 2 cups ww/1 cup bread flour), and it came out perfect! it smells a little peanut-buttery, but the flavor is just so rich and wonderful! perfect for soup-dipping :-)