This recipe uses one of my favorite ingredients, peanut butter. But unlike my peanut butter bread recipe that uses a LOT of peanut butter, this one uses just a little. The bread smells nutty, but the flavor is much more subtle. The nuttiness complements the whole wheat flour flavor. And even though there's a significant amount of flour, the bread is soft.
You can, of course, use this same formula, but do the kneading by hand or in a stand mixer. And if you don't like the shape of bread that comes out of your bread machine, you can let the machine do the work, then take the dough out, shape it, let it rise, and bake it at 350 degrees for about 30 minutes.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.
- 1 teaspoon instant yeast
- 1 tablespoon sugar
- 2 cups (9 ounces) whole wheat flour
- 1 cup (4 1/2 ounces) bread flour
- 1 tablespoon butter
- 2 tablespoons peanut butter
- 1 egg, plus water to equal 1 1/4 cups of liquid
Place all the ingredients into your bread machine in the order recommended by the manufacturer. If there are settings for the crust, choose light rather than dark.
Bake using standard bread settings - not special sweet dough or other custom settings.
When the bread is done, remove it from the machine and let it cool completely on a rack before slicing.