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Recipe : Entry # 7225
Calli Pittman
Recipe Title
Peanut Butter Chocolate Chip Bread
Recipe Theme
Joe Wheeler EMC
4 teaspoons instant dry yeast
1/3 cup warm water
1/3 cup warm whole milk
2 eggs, room temp.
1/3 cup peanut butter, room temperature
2 teaspoons vanilla
1 1/2 cups flour
1/4 cup sugar
2/3 teaspoon salt
1/2 cup chocolate chips

1/3 cup flour
3 tablespoons brown sugar
2 tablespoons butter
Freeze chocolate chips for 30 minutes. Mix the yeast and warm liquids in bread mixer until yeast dissolves. Mix in eggs, peanut butter and vanilla. Add chocolate chips and mix. Add flour, salt and sugar. If the dough is not pulling away from the sides, add more flour until it does. Knead until soft, springy and no longer sticky. Coat a bowl with oil. Put the dough in the bowl and roll to evenly coat with oil. Lightly cover with plastic wrap and a damp tea towel. Let rise in a warm place until double in size, about 35 minutes. Spray a 9x5-inch loaf pan with cooking spray as well as a couple smaller 5x3-inch pans. Gently deflate dough and transfer to a floured surface. Cut the dough, then place in pans. Let rise again in a warm place for about 30 minutes. Mix the flour and sugar in a small bowl. Cut in butter until crumbly. When loaves have risen, sprinkle with topping and bake at 350 degrees. The larger loaf takes about 25 minutes; the smaller ones about 10 minutes. Cool slightly and remove from pans.