Peanut Bread

Ingredients

• 1 cup lukewarm liquid
• 1 or 2 tablespoons syrup
• 1 teaspoon salt
• 1/2 to 1/4 cake yeast softened in
• 3 cups flour (more if desired)
• 1/2 cup lukewarm water
• 1 cup peanut meal* or flour

Method

1. 1

   Follow the directions given for the long process under Cornmeal Bread, making the sponge with part of the liquid and flour, salt and yeast.

2. 2

   When light add the rest of the liquid, the syrup, the peanut meal and the remainder of the flour.

3. 3

   Knead until smooth and elastic, adding more flour if necessary to secure the proper consistency.

4. 4

   Cover and let rise until double in bulk.

5. 5

   Shape into a loaf, cover and let rise until 2.5 times the original bulk.

6. 6

   Bake 50 to 60 minutes in a moderately hot oven (400° F).

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 199. The excerpt below is the record exactly as published.

to i/4 cake yeast, softened in 1 teaspoon salt V4 cup lukewaim water 21/3 cups white flour H cups barley flour Long Process Scald the liquid, cool to lukewarm, add the salt, the softened yeast and half the flour. Beat thoroughly, cover and let rise until very light. Then add the remainder of the flour. Knead, cover and let rise until double in bulk. Shape into a loaf, cover and let rise again until double in bulk. Bake. Short Process Follow the directions as given above, but add all the flour at once. PEANUT BREAD 1 cup lukewarm liquid 1 or 2 tablespoons syrup 1 teaspoon salt Va to Vi cake yeast softened in 3 cups flour (more if desired) Vi cup lukewarm water I cup peanut meal* or flour

Cook this with the app: pantry check, scaling, and the assistant.