Yield: 1 loaf
Proof Time: 60 to 75 minutes
Bake Time: 50 to 60 minutes

1-1/8 teaspoons of yeast is equivalent to 1/2 envelope yeast.   Consider making this recipe and the No Knead Blueberry Oat Bread (also 1/2 envelope) on the same day if using yeast in an envelope.

1 cup peanut butter
1/2 cup Karo® Light Corn Syrup
2 cups all-purpose flour
1/2 cup sugar
1-1/2 teaspoons Argo® Baking Powder
1-1/8 teaspoons Fleischmann's® RapidRise Yeast
1/2 teaspoon salt
1 cup milk (120° to 130°F)
2 eggs

Directions
Mix peanut butter and corn syrup; set aside.  Mix 1 cup flour, sugar, baking powder, yeast and salt in large mixing bowl.  Slowly stir very warm milk (120° to 130°F) into flour mixture, and mix at medium speed of electric mixer for 2 minutes.  Stir in eggs one at a time; add 1/2 cup of flour and peanut butter mixture.  Mix at high speed of electric mixer for 2 minutes.  Stir in enough flour to make a thick batter.

Let rest 10 minutes.  Pour into 8-1/2 X 4-1/2-inch greased loaf pan.  Let rise in a warm, draft-free place 60 to 75 minutes.

Preheat oven to 350°F.  Bake for 50 to 60 minutes, or until a toothpick comes out dry.  To protect the crust from over-browning, place an aluminum foil tent over the loaf pan during the first 30 minutes of baking, allowing enough room for the dough to rise 2-3 inches.  Remove the aluminum foil for the duration of baking to allow the top to brown.