Peanut Butter Bread (No eggs, No butter, No yeast)
My recipe for Peanut Butter Bread made without eggs, butter or yeast is baked using basic ingredients to create a rustic loaf with exceptional taste. Crusty, hearty and perfect with a spread of jam/jelly or butter makes this the perfect breakfast or snack treat.
Ingredients
- 2 cups / 250g all-purpose OR plain flour OR cake flour
- 2 Tablespoons / 26g sugar SEE NOTE 1
- 4 Teaspoons / 16g baking powder
- ½ teaspoon salt
- 1 ⅓ cup 330ml milk
- ½ cup / 125g peanut butter
Instructions
- PREHEAT AND PREPARE THE OVEN
- Preheat the oven to 325°F ( 160°C)
- Set a metal roasting pan or cast iron pan on the last rack of your oven. fill the pan with boiling water from your kettle SEE NOTE 2 REGARDING BAKING WITH STEAM
- COMBINE THE INGREDIENTS
- In a bowl, mix together the flour, sugar, baking powder and salt.
- Make a well in the centre of the dry ingredients and stir in the milk.
- Add in the peanut butter and fold it in to form a smooth thick batter.
- Transfer the mixture to a greased and lined loaf pan. I used my 9 x 5 x 3 inches (23 x 13 x 8 cm) loaf pan for this recipe.
- Place the unbaked loaf on a separate rack situated above the pan of water and bake for between 45 - 60 minutes until golden brown. SEE NOTE 3
- A skewer inserted should come out clean.
Notes
- I use sugar-free peanut butter and add 2 tablespoons of sugar to the batter. If you are using a brand of peanut butter which already contains sugar then you might want to consider less sugar. Add it to your taste and preference.
- BAKE WITH STEAM: I love baking bread and a great trick I learnt when baking any bread-like recipe is to bake it with steam. So how does this work? The steam creates a moistened environment allowing the bread to rise easier. It delays and prevents the burning and early setting of the crust. This creates a well-risen loaf and a beautiful crackly golden crust. How do you bake with steam? Super easy and it can be done in any oven too! Set a metal roasting pan or cast iron pan on the last rack of your oven. When preheating the oven, fill the pan with boiling water from your kettle Place the unbaked loaf on a separate rack situated above the pan of water and bake. If the water in the pan starts to dry up while the bread is baking, then simply top up with more water from your kettle.
- COVER WITH FOIL: If you find that the crust is browning too quickly while baking then cover loosely with foil. HOW ITS DONE: Create a dome with the foil and place over the loaf. Forming a dome will avoid the foil from touching the dough while baking. I usually cover with foil within the first 15 minutes of baking. It is removed approximately 10 minutes before the end of the baking time. This in combination with the steam method ensures a golden brown baked crust.
Tried this recipe?Mention @thegardeningfoodie or tag #thegardeningfoodie!