Peanut Butter Bread
Jelly sandwiches made with this bread received rave reviews from our taste panel of kids. As one panel member put it: "You know what I like about this bread? It doesn't stick to the roof of my mouth."
1-POUND LOAF INGREDIENTS 1-1/2-POUND LOAF
2/3 cup milk 1 cup plus 2 tablespoons
1/3 cup creamy peanut butter (do not use 1/2 cup
reduced-fat or natural peanut butter)
1 large egg 1
3/4 teaspoon salt 1 teaspoon
1-1/2 cups bread flour 2-1/3 cups
1/2 cup whole wheat flour 2/3 cup
1 tablespoon sugar 2 tablespoons
1-1/2 teaspoons FLEISCHMANN'S Bread Machine Yeast 2 teaspoons
Directions
Add ingredients to bread machine pan in the order suggested by manufacturer, adding peanut butter with milk. (If dough is too dry or stiff or too soft or slack, adjust dough consistency - see Adjusting Dough Consistency tip below.)
Note: Use the 1-pound recipe if your machine pan holds 10 cups or less of water. For large-capacity machines with glass domes, make only 1-pound loaf size to ensure complete baking.
Recommended cycle: Basic/white bread cycle; light or medium/normal color setting.
Adjusting Dough Consistency: After mixing for a few minutes, the ingredients should turn into a smooth ball around the kneading blade. If the dough appears too stiff or too soft, add more liquid or flour in 1 teaspoon increments, until the proper consistency is reached. Do not add more than 3 to 4 teaspoons liquid or flour. The machine can not compensate for wide variations and may not bake the larger amount of dough thoroughly.
Per Serving:
Serving size: 1 slice (1/12 of 1 1/2-lb. recipe)
calories 209; total fat 7g; saturated fat 2g; cholesterol 19mg; sodium 264mg; total carbohydrate 30g; dietary fiber 2g; protein 8g.
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