Peanut Butter Bread

Ingredients

• 2 eggs
• 1/2 teaspoon salt
• 2 cups white flour
• 1/3 cup sugar
• 1 cup sweet milk
• 2 teaspoons baking powder
• 1 cup peanut butter

Method

1. 1

   Rub dry ingredients together except flour, which is added last.

2. 2

   Eggs beaten light.

3. 3

   Bake thirty minutes in moderate oven.

4. 4

   Makes one loaf.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 49. The excerpt below is the record exactly as published.

}/2 teaspoon salt 3^ cup lukewarm milk Add butter, sugar, and salt to milk. When lukewarm, add dissolved yeast cake, egg, well beaten, and flour to make a stiff batter. Cover, let rise over night and in morning spread very thin in buttered dripping pan. Cover and let rise again. Before baking, brush over with beaten egg, and cover with following mixture: melt three tablespoons butter and one-third cup brown sugar. When sugar is partially melted, add three tablespoons flour. Bake about fifteen minutes. Marion Kappes (Sigma). Graham Bread 2 cups buttermilk 2 tablespoons molasses 1 teaspoon baking soda 1 teaspoon salt Mix and stir in two cups graham flour. Bake in slow oven one hour. Florence M. Sylvester (Lambda). Graham Bread 4 cups graham flour 2 tablespoons brown sugar 3}/^ cups white flour 3^ cup lukewarm water 2 tablespoons molasses 1 heaping teaspoon salt 3 cups lukewarm milk 3^ teaspoon soda Icake yeast 2 tablespoons butter Mix together the dry ingredients, rub in the butter. Add the molasses with the soda dissolved in it. Add the lukewarm milk and the yeast dissolved in the lukewarm water. Knead the dough well for twenty minutes. Cover and set to rise. Form into two loaves, put into pans and let rise again. Bake in a moderate oven for an hour and a quarter. Florence Dyer Kahn (Chi Sigma). 120 DELTA GAMMA COOK BOOK Graham Bread 2 cups sour milk 1 teaspoon salt 1 cup sugar 2 teaspoons baking powder 1 cup white flour graham flour 1 teaspoon soda Mix flour and baking powder and soda. Mix all ingredients. Add enough graham flour to make quite stiff as a "drop" batter. Bake three-fourths hour. This makes two small loaves. Adelaide Conners (Lambda Nu). Nut Bread 2 eggs 13/2 cups milk 13^2 cups sugar 4 cups flour 1 cup finely chopped English walnuts 4 teaspoons baking powder Let rise twenty minutes and bake one hour. Jeanette Hand Sherman (Psi Phi). Nut Bread 2 cups graham flour Yi cup sugar 2 cups white flour 2 cups sweet milk % cup EngUsh walnuts 1 egg 4 rounded teaspoons baking powder Sift flour and baking powder. Cream egg and sugar. Add milk, then flour and stir well, then add nuts. Bake about one hour. Gertrude Darrow Chubb (Lambda). Nut and Date Brown Bread Y2 cup brown sugar 2 cups wliite flour Y2 cup corn syrup or molasses 2 cups graham flour 2 cups sweet milk 1 teaspoon baking powder 1 teaspoon soda dissolved in Y cup luke warm water 1 pound dates, cut in thin strips \„ i 1 cup walnuts, broken coarsely / Mix in order given and bake in slow oven one and one-half hours. Two burners turned on for first fifteen minutes and one burner turned low for remaining time. Grace Ware Chambers (Lambda). BREADS 121 Oatmeal Bread Put one cup rolled oats in two cups boiling water. Add one tablespoon butter. When lukewarm, add six cups white flour, one-third cup molasses, pinch of soda, one yeast cake, soaked in a little warm water. Let rise over night. In the morning knead and put in tins. Let rise and bake slowly. Bertha Wilson Carter (Rho). Peanut Butter Bread 2 eggs Yi teaspoon salt 2 cups white flour 3^ cup sugar 1 cup sweet milk 2 teaspoons baking powder 1 cup peanut butter

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