Wednesday, July 31, 2019

Any kind of creating is good...

Took a bit of a break from writing today and baked a loaf of bread. This is a no-knead peanut butter bread (still yeast-raised) based on a recipe from my 1960's "New Betty Crocker Picture Cookbook."

Here's the recipe:

1 pkg active dry yeast (a very scant tbsp)
1-1/4 cup of warm (not hot) water
3 cups flour (I used organic all-purpose white)
1/4 cup brown coconut sugar
2 tsp salt
1/4 cup fresh-ground peanut butter (could use any kind, I suppose, as long as it's kind of chunky)
1/4 cup chopped walnuts (because I didn't have peanuts)


Dissolve yeast in water with 1 tbsp of the sugar. When it is bubbly add the rest of the sugar, the salt, the peanut butter and 1/2 of the quantity of flour. Mix vigorously 300 strokes by hand (or two minutes with a hand mixer). Scrape sides of bowl often. Add the remaining flour and the nuts - mix well. Batter will be thick. Scrape down sides of bowl and gather all into a mass at the bottom of the bowl. Cover with a moist dishtowel and let sit in a warm spot for about an hour, until double in size.

When doubled, stir down (about 25 strokes) and turn into a well-greased loaf pan. Cover pan with moist dishtowel and let rise until about 1" from rim (approximately 30-45 minutes) Preheat oven to 375 degrees.

Put pan in preheated oven and bake for approximately 40-45 minutes. About halfway through cover the top of the loaf with brown paper or parchment paper.

When loaf is done (check by tapping bottom of loaf, it should sound hollow) turn out of pan and cool on wire rack. Tastes great as is, toasted, and/or used in sandwiches. Basically a PB&J with the PB baked into the bread! If you try it, let me know how it comes out!

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