Peanut Quick Bread
Peanut Butter Yeast Bread
* Exported from MasterCook *
Peanut Quick Bread
Recipe By : Peanut and Peanut Butter Recipes: USDA 1954
Serving Size : 10 Preparation Time :0:00
Categories : Breads Bread-Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups sifted flour
2 Teaspoons baking powder
1 Teaspoon salt
1/3 Cup sugar
2 Tablespoons shortening
1 1/4 Cups milk
1 egg
1 Cup chopped salted peanuts
Sift dry ingredients together. Cut in the shortening. Beat egg with milk
and stir into the first mixture. Add chopped peanuts and mix. Pour into a
lightly greased loaf pan (8 1/2 x 4 1/2 x 2 1/2 inches) and bake at 350 F.
(moderate oven) about 1 hour.
PEANUT PRUNE BREAD:
Add 1/2 cup chopped uncooked prunes to the milk and egg mixture and let
stand a few minutes. Sift 1/2 teaspoon soda with the dry ingredients.
PEANUT ORANGE BREAD:
Mix 1/2 cup orange marmalade with the egg and milk.
PEANUT BANANA BREAD:
Mix 1/2 cup mashed banana pulp with the beaten egg and milk.
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Nutr. Assoc. : 3309 0 0 0 0 0 0 4405
* Exported from MasterCook *
Peanut Butter Yeast Bread
Recipe By : Peanut and Peanut Butter Recipes: USDA 1954
Serving Size : 1 Preparation Time :0:00
Categories : Breads Bread-Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Package active dry yeast -- or
1 Cake Of Compressed Yeast
1 Cup milk -- scalded and cooled
-- to lukewarm
1/4 Cup sugar
3 1/4 Cups sifted flour
1/3 Cup peanut butter
1 egg -- beaten
1 1/2 Teaspoons salt
Make a sponge as follow: Crumble yeast into milk, add 1 tablespoon of the
sugar, and stir in 1 cup of flour. Cover bowl and set aside in a warm place
(about 85F.) until the sponge is light and full of bubbles.
Mix together peanut butter, egg, the rest of the sugar, and salt. Add to the
sponge. Stir in the rest of the flour and mix until the dough follows the
spoon around the bowl. Turn dough onto a lightly floured board, knead until
smooth and elastic, and place in a clean greased bowl.
Grease surface of dough by turning it over in the bowl several times.
Cover bowl. Let dough rise in a warm place until double in size. Punch
down and let rise a second time. Punch down a second time; mold into a loaf
and place in a greased baking pan (8 1/2 x 4 1/2 x 2 1/2 inches). Let loaf
rise in a warm place until double in size. Bake at 375F. (moderate oven)
about 30 minutes or until the bread is well browned. Cool before serving.
SWEET BUNS:
Mix the dough and let rise twice as above; turn onto a floured board and
roll very thin. Spread with softened butter or margarine, sprinkle with
brown sugar, cinnamon, raisins, and chopped peanuts. Roll as for jelly roll
and cut in inch slices. Blend 1/3 cup brown sugar and 1/3 cup butter or
margarine and spread on bottom and sides of baking pan. Place slices of
roll flat in pan and let rise at 85 F. until double in size. Bake at 425F.
(hot oven) 25 minutes. Remove from pan at once.
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Nutr. Assoc. : 0 0 0 0 0 3309 0 0 0