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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 24 |
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A peanut butter filling sets this sweet bread apart from all the rest. I can picture my grandma making many of these delightful loaves in her cozy kitchen. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
1/2 cup warm milk (110° to 115°) |
1/2 cup sugar |
1/4 cup butter, softened |
1-1/2 teaspoons salt |
2 eggs |
4-1/4 to 4-3/4 cups king arthur unbleached all-purpose flour |
filling: |
1 cup peanut butter |
1/2 cup butter, softened |
vanilla glaze, optional |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, salt, eggs and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Roll each portion into a 16-in. x 3-1/2-in. rectangle. In a small bowl, beat peanut butter and butter until smooth. Spread down the center third of each rectangle. Fold dough lengthwise over filling; pinch seam and ends to seal.
4. Place three strips seam side down on a greased baking sheet; gently braid. Pinch ends to seal and tuck ends under. Repeat with remaining strips. Cover and let rise until doubled, about 1 hour.
5. Bake at 350° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Drizzle with glaze if desired. Yield: 2 loaves.
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