I Looked In & I Saw Bread

Hello & Hello Again!

Every so often on this blog, we take a break & share a #recipe instead of talking about art. You can find a complete list of the recipes at the end of this article. Would you like to share a recipe in a future blog post? Let me know!

This week, we’re making Peanut Butter Bread!

This recipe is so tasty, easy, & flexible! I love this amazing bread so much when it is freshly baked, either plain or with jam, honey, or apple butter. I love it even more the next day as peanut butter french toast!

Apologies for the bad pic, I was fighting off hungry people.

Ingredients

1 cup warm water
2 ¼ teaspoons (1 package) yeast
1 tablespoon sugar
1 tablespoon brown sugar
2 tablespoons honey
½ teaspoon salt
1 tablespoon oil
3 tablespoon peanut butter
1 egg
3 cups of flour (see below) Flour is flexible in this recipe! You can use All-Purpose &/or Bread flour, & you can substitute a little semolina flour to make it even better. You can use up to 1 ½ cups of semolina flour. My favorite ratio is 2 cups AP flour with 1 cup Semolina flour. Let me know what you try, I love hearing about your baking!

If you use semolina flour, your dough will look like wet sand. That’s ok!

Instructions

Combine the warm water, yeast, sugars, & honey. Let the yeast proof.
Add the rest of the ingredients. If you measure the oil before the peanut butter, it will grease the measuring spoon so the peanut butter doesn’t stick. Mix well.
Grease a bread pan (9x5inch pan) well. Add the bread dough, cover with a dish cloth, & let rise in a warm area for 1 hour. If you use most/all AP/Bread flour, your bread will have a nice rounded top that may rise a bit higher than the top of your bread pan. If you use a lot of semolina, like I did, it will probably not rise past the top of the bread pan.
Heat the oven to 325°F (163°C).
Bake for about 30 minutes, until the top is golden brown.
Cool the bread in the pan. The best way to do this is to lay the bread pan on its side. This allows more steam to escape, cooling the loaf faster & not allowing the bottom to get all soggy. Let the bread cool completely before slicing!

Finish Them!

My favorite ways to eat this bread are simply, with a bit of jam, or complicatedly, as french toast!

Past Recipes

Vegan cake
Plum tea.
Wolfe3D shared his favorite pizza recipe in my first collaboration!
Brownies (very good for beginner bakers!)
Lemon Bars on an Olive Oil Shortbread Crust

We’ll get back to talking about art next week. Is there an author or topic you want me to cover? Let me know on Mastodon or Ko-Fi!

Karin Wanderer Learns