- 1 C flour
- 2 rounded Tbsp sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 Tbsp beaten egg
- 1/2 C milk
- 1/4 C + 2 Tbsp peanut butter
2. Bake for 40-50 minutes, until toothpick inserted near center comes out clean. Allow to cool 10 minutes in the pan, then remove to a wire rack to finish cooling.
Robyn's notes: I own steel mini loaf pans, but for households that don't, disposable ones can generally be found in the kitchen supplies aisle of grocery stores (I always keep a few of those on hand for cooking gluten-free breads, so there's no danger of cross-contamination from my regular pans). As I've said before, I suspect that my oven thermostat is off, so while this took 40 minutes to bake for me, it may take longer for more accurate ovens. This makes a fairly dense bread, but I still think it has good texture. It would get a higher star rating if there was more peanut butter flavour, it's just a bit too mild for my taste and adding much more peanut butter would keep it from baking properly. Chunky peanut butter is an option for those who can have it, I'm not supposed to.
what if you use powdered peanut butter? That way would Hance enhance the flavor but should not change your baking time.
Worth a try, definitely! I'll see about getting some at the end of the month when my folks come, since we'll be driving the 86 miles to a city that might sell it. (In this town we can't buy something as simple as Thomas' English muffins, lol)
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