By Tonkcats on November 10, 1999
Photo by Kerfuffle-Upon-Wincle
Photo by Kerfuffle-Upon-Wincle
"This is wonderful toasted! "Gluten is the protein component of grain. Gluten flour has had practically all starch removed and is used widely in diatetic breads.""
Serving Size: 1 (860 g)
Servings Per Recipe: 1
"I like the taste of this bread a lot, and the protein in the peanut butter kept me feeling full long past breakfast! I did feel the texture was a little chewy. A yummy treat for peanut butter lovers like myself!"
"Tonkcats, this bread was awesome! I made this on my Zojurushi home baker bread machine.I cut the yeast down by 1/4 tsp (I used 2 tsps) and omitted the gluten as Canadian wheat has lots of gluten all ready in it. It turned out just beautiful! The smell as it is baking is just to die for! This is a definate keeper, thank you for sharing...Kittencal:) "
"I love this bread. It's a filling bread for breakfast. I do like to spread a little more peanut butter on, some strawberry jam and pop it in the toaster oven for a minute. Very filling and satisfying. I allow the loaf to cool, slice and freeze in individual bags. Makes for a quick thaw and fast breakfast. I'd recommend this to any peanut butter lover."
"Based on comments, I increased the peanut butter a bit. Also through in a tablespoon or so of milk, since that tends to make my breadmachine recipes work better."
"Friends liked this. I didn't. Will do this again to see if it can be improved. Not quite a keeper. Must keep an eye on the dough in the machine, may need to add a bit more water. Crust was hard."
"DELICIOUS! I used crunchy peanut butter, increased the salt to 1 teaspoon total, and added 2/3 cup toasted sunflower seeds ~ I used 3 scant teaspoons bread machine yeast because I didn't have active dry yeast. I had to add 3 tablespoons water for the dough to be the right consistency, I baked in Pyrex at 350F for 15 minutes; covered the loaf with foil; reduced the temperature to 325F and baked for another 20 minutes. The bread has a nice crust and a tender chewy inside crumb ~"
"Really good! I will definitely make again! I added a little more than a teaspoon of vanilla - an accident, I meant to only add one tsp, but it still turned out great. I did also add a little more peanut butter (a heaping half cup) after reading the reviews about there being only a "hint" of pb, and the bread is delicious and definitely peanut-buttery. Thanks!"
"I'm a hard-core peanut butter lover and was looking for something to fix my peanut butter craving. This really didn't fit the bill in that respect, but it was still a pretty good bread in its own right. I will admit that adding only 1/2 cup of peanut butter made me skeptical, but too much (slightly over 3/4 cup) weighed it down a bit. It has a very nutty taste and, oddly enough, as other reviewers have said, is the perfect peanut butter and jelly bread! As stated before, I don't quite think it fixed my craving in and of itself, but I will definitely make it again, as it filled the house with a pleasant aroma, and it makes a wonderful bread. Thanks for sharing!"
"I made this and was pleased with the final product. I didnt use gluten flour and it worked out just fine. Next time I might use more peanut butter. There was a slight hint of peanut Butter and I was hoping for more strong of a flavor."
"Wasn't impressed with this at all. The crust was hard and it didn't rise vey high. I followed directions exact and had just opened the yeast."
"This recipe was great Tonkcats! My family and I really enjoyed this. I made it 2 nites ago with regular peanut butter, and I will be making it again tonight using chunky peanut butter and bringing it to work to show off :). Thank you for a delicious and unique recipe!"
"Yum! I will try to cut down on the yeast next time b/c the loaf was huge, but it was super tasty. The PB taste was subtle, and it was perfect to eat as toast (with more PB spread on top, lol). I also sliced it and froze for quick breakfasts. Thanks!"