Recipe by Jenny Kernan
"This is a great snack bread made in the bread machine. Spread with jam or honey and serve as an after school treat. You can use your favorite style of peanut butter with this one. My favorite is extra crunchy."
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1 1/2 cups
3 1/2 teaspoons
active dry yeast
I won first prize with this recipe at the International Invitational Open Peanut Butter Cookie Kite Fly and Bake Off. Thanks
Okay, this is the first low rating I've given. I wasn't too impressed with this bread. After it came out of the bread machine it was really really moist, not at all normal bread consistency. I waited to see if it would be better the next day and it was, it was more firm; however, I was still not impressed with the taste. PLEASE!! don't toss this recipe aside until you've tried it yourself though. Just because someone gives a low rating doesn't mean it's a bad recipe and no good. Everyone has their own likes and dislikes. What I like you may not like, and what you like I may not like. We all have our different tastes; this bread just didn't tickle my taste buds. Other's really enjoyed it, so try it. You have nothing to lose. If you like it then you have a great new recipe. If not, then you won't be missing out on anything.
this was a marvelous recipe...the kids loved it! I thought that it would be heavy - but it turned out light and delicious!
This bread is great! For you Nutella
lovers, this is a bread for you....I put
a little extra peanut butter in it.
This bread was great. My kids loved it with a little bit of jelly. I thought it was good with just butter and warmed up. Great for a snack for those hungry kids. Cetan
I made this bread by hand and it has to be one of the smoothest, easiest to work with doughs I've ever made. It's silky smooth, and makes a delicious soft crusted loaf. I'm a huge fan of all things peanut butter and chocolate, so I rolled the dough out flat and spread a mixture of 2T cocoa and 3T sugar plus about 1/3c of coarsely chopped semisweet chocolate over the top. I rolled it and cut it in half and placed the dough in 2 loaf pans with the seam side down and baked at 350 for 25 minutes. Once it cooled it tasted and looked amazing with an awesome flakey and light texture. The PB wasn't noticeable at first (even though I added a full cup instead of the 2/3) but as it cooled it was more pronounced. Just delicious!
Very good, my toddler helped to make it and enjoyed eating it as well. I decreased the salt by half and it still turned out fine.
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter Bread I
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
** Calories: 209
** Calories from Fat: 55
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