No Knead Peanut Butter Bread
60 to 75
50 to 60
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)
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.