# Fourth Baking Contest and is Love to Eat Festival# Thick Peanut Butter Bread
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
The peanut butter toast that was just about to be put into action was thrown aside, because this peanut butter bread can use more peanut butter. Just full of doubts, the peanut butter and smooth peanut butter in the recipe were not clearly indicated as useful. It can only be guessed that if peanut butter is only used as a filling, there is no need to be divided into two places. One of the peanut butter must belong to the dough. And is there too much peanut butter for dough? Nevertheless, he gritted his teeth and added the ingredients according to the amount-the peanut butter in the bag seemed to be just ready to be used to make bread.
The dough was thrown out by the bread machine with a strong peanut butter fragrance, and the peanut butter colored dough pulled out a beautiful glove film, but it was very oily. Some worry that the yeast will be fainted by the peanut butter. After all, peanut butter is flavored. After all, it started, but it didn't have the tight and smooth surface of ordinary dough, which seemed to be under-grown. I began to speculate that it might eventually grow into a big loaf instead of a tall, fluffy loaf.
Finally, it was revealed that it did not grow as tall as an ordinary bread, but it did not spread out into an imagined flatbread. The peanut butter inside and outside exudes a strong fragrance under the action of heat, which floats upstairs; the bread gives a golden brown like fried, and the oily dough is easily demoulded after baking and remains in the mold Oily.
This bread can be high in calories. . . . "
The dough was thrown out by the bread machine with a strong peanut butter fragrance, and the peanut butter colored dough pulled out a beautiful glove film, but it was very oily. Some worry that the yeast will be fainted by the peanut butter. After all, peanut butter is flavored. After all, it started, but it didn't have the tight and smooth surface of ordinary dough, which seemed to be under-grown. I began to speculate that it might eventually grow into a big loaf instead of a tall, fluffy loaf.
Finally, it was revealed that it did not grow as tall as an ordinary bread, but it did not spread out into an imagined flatbread. The peanut butter inside and outside exudes a strong fragrance under the action of heat, which floats upstairs; the bread gives a golden brown like fried, and the oily dough is easily demoulded after baking and remains in the mold Oily.
This bread can be high in calories. . . . "
