Berry Milk And Peanut Butter And Jelly Milk Recipes

Steps:

• For the berry milk: Place the dried berries in the carafe of a blender and blend into a fine powder. Add the milk and light agave syrup, then puree until completely smooth.
• For the pb&j milk: Puree the milk, peanut flour and strawberry jam in a blender until completely smooth.

Steps:

• Combine flour, sugar, baking powder, and salt in a large bowl; cut in peanut butter with a pastry blender (or 2 knives used scissor-style) until mixture resembles coarse meal. Make a well in center of mixture. Combine eggs and milk; add to dry ingredients, stirring just until moistened.
• Spoon half of batter into greased muffin pans (or line with paper muffin cups), filling one-third full; top each muffin with 3/4 teaspoon strawberry preserves. Spoon remaining batter into muffin pans, filling two-thirds full. Bake at 400 degrees Fahrenheit for 15 to 17 minutes or until lightly browned. Remove from pans immediately.

Steps:

• Heat milk and butter in small saucepan until butter melts.
• Cool until warm (about 110 degrees F).
• Mix flour, salt, and vital wheat gluten in a medium bowl and set aside.
• Mix yeast, water, and honey together and let proof.
• Add egg and mix well.
• Then, stir in warmed milk mixture.
• Add 2 cups of the flour mixture to wet ingredients.
• Mix well, then add PB and Jelly.
• Knead in remaining flour, a little at a time until it reaches the right consistency. (you probably won't use all of the leftover flour).
• Lightly oil a large bowl and place the dough ball in the center.
• Cover, and set aside to rise until tripled in bulk (about 2 hours or so I think?).
• Once risen, turn out onto a flat, lightly floured surface, and gently pat into a rectangle shape about 1.5 inches thick and as wide as the loaf pan.
• Spread a layer of jelly over the surface of the dough, and roll it up like a standard loaf bread, tucking the ends under.
• Place in a greased loaf pan, and cover, allowing to rise until doubled in bulk, The surface should be rounded above the rim of the pan.
• Once risen for the second time, adjust your oven racks to the lowest and middle levels.
• Place a roasting pan on the bottom rack.
• Boil 2 cups of water and pour the water into the pan on the bottom rack, quickly placing the loaf pan on the middle rack.
• Bake at 350 degrees F for about 40-50 minutes (until an instant read thermometer reads about 195 degrees.).
• Remove the bread from the pan and allow to cool to room temperature on some parchment paper on a wire rack. (so the jelly doesn't slime up your bakers rack).
• Slice and enjoy! :D.