Honey Peanut Butter Bread Recipes

Steps:

• NOTE: If you have unroasted nuts, preheat oven to 350°F (180°C). Spread peanuts onto a baking tray and bake for 10-12 minutes or until you can smell them.
• In a food processor, blend peanuts. Scrape down the sides when necessary.
• When the peanuts have broken down and become crumbly, add in honey and salt while still blending.
• The mixture will turn into a ball and eventually even out.
• Slowly add canola oil while still blending. Add more canola oil if you want a creamier texture.
• Pour into a jar, store in a refrigerator and use within one month.
• Enjoy!

Steps:

• Stir the peanut butter, honey, and butter together in a bowl until smooth; spread on 1 of the bread slices and sandwich with the other slice.

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk and peanut butter until smooth; stir into flour mixture just until combined. Pour into a greased 8x4-in. loaf pan. , Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool for 10 minutes before removing from pan to a wire rack. If desired, serve with jelly.

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Mix together the flour, baking powder, cinnamon, and salt.
• In a separate bowl, beat the eggs.
• Mix the peanut butter, milk, and honey in with the eggs.
• Pour the flour mixture in and mix until no clumps remain.
• Add in the chopped banana and mix to distribute it evenly.
• Pour the batter into three small greased loaf pans.
• Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Steps:

• Preheat oven to 350. Butter and flour 9" x 5" loaf pan.
• Sift together flour, baking soda, baking powder and salt.
• Beat peanut butter and honey together, then beat in egg and buttermilk.
• Gradually stir in dry ingredients and mix well.
• Pour into loaf pan and bake for approximately 45 minutes.

Steps:

• spread peanut butter and honey onto all 8 slices of bread.
• combine 2 pieces of bread to make a sandwich (peanutbutter sides IN).
• on a grill pan or skillet heated to medium heat, place the sandwiches on, when one side is light brown, flip it and heat on other side until light brown.
• cut crust off sandwiches, and cut in half.

Steps:

• Place ingredients in bread machine pan in the order suggested by the manufacturer. Select white bread setting. Start.
• To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C).

Steps:

• Combine peanut butter, shortening, sugar, honey, and egg in a large bowl; beat with an electric mixer until thoroughly combined.
• Mix flour, baking powder, salt, and baking soda together in a bowl. Add to the wet ingredients and mix until blended. Stir in peanuts.
• Shape dough into a 10x2-inch log. Wrap in waxed paper and chill in the refrigerator for 3 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
• Remove dough from the refrigerator and cut into 1/8-inch slices. Place 1 inch apart on the prepared cookie sheets.
• Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely. Repeat to bake remaining cookies.

Steps:

• Place ingredients in machine in the order suggested by the manufacturer.
• Operate machine on regular setting for 1-1/2 pound loaf.
• This recipe can also be made with rapid or delayed time bake cycles.

Steps:

• Mix 1/4 cup warm water and sugar in large bowl. Sprinkle yeast over; stir to dissolve. Let stand until foamy, about 8 minutes. Stir in remaining 1 3/4 cups warm water. Mix in butter, salt and honey. Using wooden spoon, stir in 4 cups flour.
• Turn dough out onto floured surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form dough into ball. Butter large bowl. Add dough, turning to coat. Cover bowl with plastic wrap, then with clean towel. Let dough rise in warm draft-free area until doubled, about 1 hour.
• Punch down dough. Cover dough with plastic wrap and let rest 10 minutes. Divide dough in half; roll each dough piece between hands and work surface into 9-inch-long loaf. Transfer loaves to baking sheet. Cover with plastic, then with towel. Let dough rise in warm draft-free area until almost doubled, about 30 minutes.
• Position rack in center of oven; preheat to 425°F. Make 5 diagonal slashes crosswise in surface of each loaf. Lightly brush water over tops and sides of loaves. Bake loaves 20 minutes, brushing occasionally with water. Continue baking until loaves are golden brown and tester inserted into center comes out clean, about 15 minutes. Transfer to rack; cool.

Steps:

• In a large bowl sprinkle yeast over water and let stand until foamy, about 5 minutes. Add milk, honey and peanut butter and stir until peanut butter is incorporated. Add salt, whole-wheat flour, and peanuts and stir until combined well. Gradually stir in 4 cups all-purpose flour, stirring until mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining cup all-purpose flour as necessary to prevent dough from sticking, until smooth and elastic, 8 to 10 minutes.
• Transfer dough to an oiled deep bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.
• Punch down dough and turn out onto a floured surface. Knead dough 4 times. Divide dough in half and form into loaves. Put each loaf in a lightly oiled loaf pan, about 9 by 5 by 2 inches. Let loaves rise, covered loosely with plastic wrap, in a warm place until doubled in bulk, about 1 hour.
• Preheat oven to 350°F.
• Bake loaves in middle of oven 45 to 55 minutes, or until browned and sound hollow when tapped. Cool loaves in pans on racks 30 minutes. Invert loaves onto racks and cool completely.

Steps:

• Combine ingredients, mix well.
• Store in refridgerator.

Steps:

• Line a 13-in. x 9-in. pan with foil and coat with cooking spray. Sprinkle 2 cups peanuts in the pan. , In a saucepan, combine the milk, marshmallows, peanut butter chips, butter and peanut butter. Cook and stir until smooth. Pour over peanuts; spread evenly. Sprinkle with remaining peanuts; press down. Cover and refrigerate for at least 45 minutes. , Lift foil out of pan; cut into squares. Store in an airtight container.