Peanut Butter-Chocolate Loaf

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Peanut Butter-Chocolate Loaf

star rating (2) rate this recipe »
Published prior to 2008

Two favorite flavors in a tasty loaf.

Dough
1 cup lukewarm water
1/2 cup peanut butter, smooth or crunchy
1 large egg
1/4 cup packed brown sugar
1 1/4 teaspoons salt
2 teaspoons vanilla extract
3 cups King Arthur Unbleached All-Purpose Flour
1/4 cup Baker’s Special Dry Milk or nonfat dry milk
2 1/4 teaspoons instant yeast

Filling/Topping
3/4 cup chocolate chips
2 tablespoons coarse sugar (optional)

Place all of the dough ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program the machine for 1 1/2-pound loaf, light crust setting, and press Start. After about 10 minutes of kneading, check the dough; it should be soft and slightly sticky. Add a bit more flour or water, as necessary. Add the chips with about 5 minutes left in the kneading cycle. At the start of the final rise, spritz the loaf with Quick Shine(tm) or water, and sprinkle it with coarse sugar. Allow the machine to complete its cycle. Remove the bread from the pan, and cool it completely for easiest slicing. Yield: 1 loaf, 16 servings.

Note: To make a peanut butter-chocolate swirl bread, remove the dough from the machine just before its final rise, roll it into a 7 x 18-inch rectangle, and sprinkle it with 1/4 cup Dark & Decadent Hot Fudge Sauce Mix. Starting with a short side, roll the dough into a log, remove the paddles from the bread machine pan, and place the loaf back into the pan. Spray the top of the loaf with Quick Shine(tm) or water, and sprinkle it with coarse sugar. Allow the machine to complete its cycle.

Nutrition information per serving (1 slice, 61g): 200 cal, 6g fat, 6g protein, 30g total carbohydrate, 11g sugar, 1g dietary fiber, 15mg cholesterol, 240mg sodium.

Reviews

1
  • star rating 04/10/2010
  • Ginny from Colebrook, NH
  • I've made this bread several times & its a big hit with my family. I have modified it slightly, plus use only organic ingredients. I prefer using unsweetened organic crunchy peanut butter. Instead of AP flour, I use all organic whole wheat. I use organic whole soy powder to replace the dry milk. I don't use chocolate or sugar topping, but add 1/2 cup of organic sunflower seeds instead. The loaf rises beautifully, and comes out very moist and flavorful.
  • star rating 07/18/2009
  • Alyssa from Catonsville, MD
  • I made this recipe with perhaps unrealistic expectations. Know that this is not a sweet bread, which should have been obvious to me by the very low amount of sugar in it. I did modify the recipe by using half whole wheat flour and half AP. The bread turned out beautifully - it rose well and had a very nice texture. It just wasn't peanut-buttery or chocolatey enough for my craving. It was basically a lovely bread with a hint of those flavors. Toasting it gave it an even better texture, and I tried to redeem it by spreading it with more peanut butter. This helped but I won't be making it again. It's not worth the calories, IMO.
1