Again, the great combo, peanut butter and chocolate, makes an appearance in the form of a loaf of bread. A crusty outer layer with a soft middle makes it difficult to eat only one piece. This recipe makes 5 mini loaves, so I cut it in half and made 2 mini loaves and 9 mini muffins (mini muffins only take 15-20 minutes to bake).
Ingredients: 3 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 3/4 stick (6 tablespoons) unsalted butter, softened, 1 1/2 cups chunk-style peanut butter, 1 cup firmly packed light brown sugar, 2 large eggs, 1 1/4 cups buttermilk, 1 1/2 cups miniature chocolate chips.
Instructions: Preheat oven to 350 degrees. Spray 5 mini loaf pans with cooking spray and flour lightly; set aside. Into a medium bowl sift together the flour, baking powder, baking soda, and salt. In a large bowl with an electric mixer cream together the butter, peanut butter, and brown sugar until well mixed. Beat in the eggs, one at a time, then add the buttermilk. Mix until well combined. Add the flour mixture and beat until just combined. By hand, stir in the chocolate chips.
Divide the batter among the 5 pans and bake in preheated 350 degree oven 40-45 minutes, or until a toothpick inserted in middle comes out clean. Remove the breads from the pans and allow to cool on wire racks.
Wrap well in plastic wrap and foil and store in refrigerator up to 1 week or freeze for 1 month.
I found this recipe on epicurious.com. The recipe was first presented in "Gourmet Magazine", December 1990.
"Rolling in the Dough!"
Tuesday, March 12, 2013
Bread Recipe #11 - Peanut Butter Chocolate Chip Bread
Again, the great combo, peanut butter and chocolate, makes an appearance in the form of a loaf of bread. A crusty outer layer with a soft middle makes it difficult to eat only one piece. This recipe makes 5 mini loaves, so I cut it in half and made 2 mini loaves and 9 mini muffins (mini muffins only take 15-20 minutes to bake).
Ingredients: 3 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 3/4 stick (6 tablespoons) unsalted butter, softened, 1 1/2 cups chunk-style peanut butter, 1 cup firmly packed light brown sugar, 2 large eggs, 1 1/4 cups buttermilk, 1 1/2 cups miniature chocolate chips.
Instructions: Preheat oven to 350 degrees. Spray 5 mini loaf pans with cooking spray and flour lightly; set aside. Into a medium bowl sift together the flour, baking powder, baking soda, and salt. In a large bowl with an electric mixer cream together the butter, peanut butter, and brown sugar until well mixed. Beat in the eggs, one at a time, then add the buttermilk. Mix until well combined. Add the flour mixture and beat until just combined. By hand, stir in the chocolate chips.
Divide the batter among the 5 pans and bake in preheated 350 degree oven 40-45 minutes, or until a toothpick inserted in middle comes out clean. Remove the breads from the pans and allow to cool on wire racks.
Wrap well in plastic wrap and foil and store in refrigerator up to 1 week or freeze for 1 month.
I found this recipe on epicurious.com. The recipe was first presented in "Gourmet Magazine", December 1990.
"Rolling in the Dough!"
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