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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 5 |
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This recipe is from the Culinary Arts Institute Encyclopedic Cookbook of 1950. Next to the recipe is a black and white photograph of the bread and a description that reads: Youngsters sing with all their might. Hooray. It's peanut-butter bread tonite. This recipe belongs in the Southern region - the home of Georgia peanuts. Ingredients:
2 tablespoons butter |
4 tablespoons brown sugar |
peanuts (enough to coat bottom of loaf pan in single layer) |
1 tablespoon water |
1 egg |
1 cup brown sugar |
2 tablespoons peanut butter |
2 tablespoons melted butter |
1 cup buttermilk |
2 cups sifted flour |
1/2 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
Directions:
1. Topping: Spread butter on bottom of loaf pan.
2. Cover evenly with sugar and peanuts.
3. Sprinkle water over mixture.
4. Cover with batter.
5. Batter: Beat egg.
6. Add sugar gradually, beating it inches.
7. Stir in peanut butter and melted butter.
8. Add milk.
9. Sift together flour, soda, baking powder and salt.
10. Add egg mixture, stirring in until well-blended.
11. Bake in moderate oven (350) 1 hour.
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