|Bread: From Sourdough to Rye|
|by Linda Collister|
Bread: from sourdough to rye is a delicious journey around the great breads of the world, from Linda Collister, the author of several of the best ...
Results 51 - 60 of 125 for peanut butter bread
Sift together in ... salt. Stir in peanuts. Make a ... cup softened peanut butter. Add to ... inserted in center of bread. Cool and store. Yield: 1 loaf.
Into a bowl ... cream together the butter, the peanut butter and the ... and bake the breads in the middle ... frozen for 1 month. Makes 5 small loaves.
1. Heat oven ... 4. Add the peanut butter and mix with ... a pan. 7. Bake for 1 hour. 8. Let the bread cool in the pan before removing it to a cake rack.
Into a bowl ... cream together the butter, peanut butter and the ... cool right side up on a wire rack. Breads keep chilled for 1 week or frozen 1 month.
In a large ... blend well. Add butter (or butter) and peanut butter. Stir in ... Serve slices toasted with butter and jam. Yield 1 loaf (about 18 slices).
Sift together dry ingredients and add peanut butter. Blend with ... loaf pan. Allow to rise in a warm place for 20 minutes. Bake at 350°F for 50 minutes.
In small saucepan ... heat. Stir in peanut butter and honey; blend ... oiled loaf pan. Let rise again. Bake in preheated 350 degree oven for about 1 hour.
Sift dry ingredients together. Combine milk, eggs, peanut butter and beat thoroughly ... well. Pour into greased loaf pan. Bake at 350 degrees for 1 hour.
Sift into a ... and salt. Add peanut butter. Blend with ... milk and egg. Spoon into a buttered loaf pan, 9 x 5-inches. Bake at 350°F about 50 minutes.
Combine flour, sugar, ... Blend well. Add butter and peanut butter. Stir in ... blended. Bake in loaf pan at 350 degrees for 1 hour. Makes 1 loaf (18 slices).
top of page