Рецепт BSI - Easy Peanut Butter Wheat Bread
Ms Kim, author of Ordinary Recipes Made Gourmet was my first foodie friend. She is the host of this week's BSI (Blogger Secret Ingredient) and chose Peanut Butter for this weeks contest. Now I don't claim to be any kind of culinary expert nor do I think my cooking talents even compare to some of the foodie blogs I frequent. You see I love to cook for family and friends. And, I love to eat and blog, so that's how this all started. I have never entered into any kind of food contest. However, after being inspired by Kim and the others who participate in BSI, I conferred with Red. He's my son, and official taster, who said, Go for it Ma! With that, I decided I should join in the fun. I'm nervous and excited. Red agreed to help me with the photos too[big grin] For the BSI nothing fancy from me, just an easy favorite; Bread machine Peanut Butter Wheat Bread.
About 15 years ago my mother bought me a bread machine. I just love that thing and home made bread! There is just no way I would be making bread as often as I do if it wasn't for that old bread machine!
Ingredients:
- 1 1/2 cups water
- 1 1/2 teaspoons salt
- 2 1/2 tablespoons brown sugar
- 3 cups bread flour *
- 1 cup whole wheat flour *
- 2 teaspoons active dry yeast
- 3/4 cup peanut butter
- Bread machine method 'cause I'm no baker [ha ha ha]
- Add ingredients to the bread pan in the order given except for the peanut butter. Set bread machine to basic setting and begin. If your bread machine has an "add ingredients" setting, at that point, add the peanut butter. If yours does not have this feature, add the peanut butter when the second kneading begins. In three hours you will have one loaf of delicious peanut butter wheat bread.
- * The original recipe is from the bread book cookbook and calls for white bread flour. I reduced the white and added the wheat.
- Peanut Butter Wheat Bread and Grape Jam, Yummy!
- Here are our previous hosts:
- Week 44: Ordinary Recipes Made Gourmet - Peanut Butter
- Week 43: The Sophisticated Gourmet - Brown Sugar
- Week 42: My Kitchen Addiction – Lime
- Week 41: Nutmeg Nanny – Coffee
- Week 40: Chaya’s Comfy Cook – Broccoli
- Week 39: Healthy Delicious – Plums
- Week 38: Zoe - Feta
- Week 37: ChezWhat- Potatoes
- Week 36: Cinnamon, Spice & Everything Nice – Blueberries
- Week 35: Girlichef -Greens
- Week 34: The Ungourmet – Watermelon
- Week 33: Bread + Butter – Bell Pepper
- Week 32: Burp and Slurp -Corn
- Week 31: Say Yes to Salad – Kabocha
- Week 31 1/2: Simply Fabulous Now - Cherries
- Week 30: Thinspired – Bananas
- Week 29: To Be The Whole Package – Almonds
- Week 28: Kristas Kravings – Lemon
- Week 27: From French Fries To Flax Seeds – Coconut
- Week 26: Plentiful Plants – Avocado
- Week 25: Training Fuel – Eggs
- Week 24: Dinner at Christina’s – Cabbage
- Week 23: Hey What’s for Dinner, Mom? – Strawberries
- Week 22: One Bite at a Time – Basil
- Week 21: Just Sweet Enough – Black Beans
- Week 20: What I Ate Yesterday – Kale
- Week 19: What’s for Dinner – Orange
- Week 18: BranAppetit! –Spinach
- Week 17: Tales of Expansion Dates
- Week 16: Biggest Diabetic Loser – Zucchini
- Week 15: Sweet & Natural –Peppermint
- Week 14: bella eats [and runs] – Ginger
- Week 13: Coffee Talk – Walnuts
- Week 12: For the Love of Oats – Pumpkin
- Week 11: Trying to Heal – Sweet Potatoes
- Week 10: The Inner Workings of a College Graduate – Eggplant
- Week 9: Itzy’s Kitchen – Pears
- Week 8: The Fitnessista – Cranberries
- Week 7: Tri to Cook – Lentils
- Week 6: Rhodey Girl Tests – Polenta
- Week 5: Eating Bender – Butternut Squash
- Week 4: Care to Eat – Apples
- Week 3: On a Lobster Placemat – Mushrooms
- Week 2: Hangry Pants – Tomatoes
- Week 1: sportsnutritionliving – Quinoa