Peanut Butter Bread
|Potatoes||3 Medium, peeled, chopped|
|All-purpose flour/Bread flour||6 Cup (96 tbs), divided|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Chunky peanut butter||1⁄2 Cup (8 tbs)|
Cook potatoes in boiling water to cover 10 minutes or until tender.
Drain potatoes, reserving 2 cups liquid. (Add water to make 2 cups, if necessary.)
Reserve potatoes for another use; set potato liquid aside.
Combine 2 cups flour, sugar, salt, and yeast; mix well.
Combine potato water and shortening in a saucepan; cook, stirring constantly, until shortening melts.
Cool to 105Â° to 115Â°; pour over flour mixture.
Mix at low speed of an electric mixer until blended.
Add egg and peanut butter, mixing until ingredients are well blended.
Gradually stir in enough of remaining flour to make a soft dough.
Turn dough out on a floured surface, and knead until smooth and elastic (about 8 to 10 minutes).
Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85Â°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and divide in half.
Turn each portion of dough out on a lightly floured surface, and roll out to a 14- x 7-inch rectangle, fold and reroll.
Starting with the narrow end, roll tightly as for a jellyroll.
Pinch seams together to seal edges.
Place loaves, seam side down, in two well-greased 9- x 5- x 3-inch loafpans.
Cover and let rise in a warm place (85Â°), free from drafts, 45 to 55 minutes or until doubled in bulk.
Bake at 375Â° for 40 to 50 minutes or until loaves sound hollow when tapped.