Peanut Butter Yeast Bread
1 pkg active dry yeast
1 c milk, scalded and cooled
1/4 c sugar
3 1/4 c sifted flour
1/3 c peanut butter
1 egg, beaten
1 1/2 tsp salt
Make the sponge as follows: Crumble yeast into milk, add 1 tablespoon of the sugar, and stir in 1 cup of flour. Cover bowl and set aside in a warm place (about 85 degrees F.) until the sponge is light and full of bubbles.
Mix together peanut butter, egg, the rest of the sugar, and salt. Add to the sponge. Stir in the rest of the flour and mix until the dough follows the spoon around the bowl. Turn dough onto a lightly floured board, knead until smooth and elastic, and place in a clean greased bowl. Grease surface of dough by turning it over in the bowl several times. Cover bowl. Let dough rise in a warm place until double in size. Punch
down and let rise a second time. Punch down a second time; mold into a loaf and place in a greased baking pan (8 1/2 x 4 1/2 x 2 1/2 inches). Let loaf rise in a warm place until double in size. Bake at 375 degrees F about 30 minutes or until the bread is well browned and sounds hollow when tapped. Cool before serving.
Recipe featured in Bread Daily on 9/22/01.