Peanut Butter Twist Bread

Name: Peanut Butter Twist Bread
Prep time: 40 min
Cook time: 1 h 45 min
Total time: 2 h 25 min
Cuisine: Chinese
Ingredients: 3/4 cup (1.5 lb) / 1 cup (2 lb) Water; 1 Egg; 1/3 cup (1.5 lb) / 1/2 cup (2 lb) Margarine or Butter (cubed); 3 cup (1.5 lb) / 4 cup (2 lb) Bread flour; 1/4 cup (1.5 lb) / 1/3 cup (2 lb) Non-fat dry milk; 1/3 cup (1.5 lb) / 1/2 cup (2 lb) Sugar; 3/4 tsp (1.5 lb) / 1 tsp (2 lb) Salt; 1 tsp (1.5 lb) / 1 1/4 tsp (2 lb) Active dry yeast or bread machine yeast; 3/4 cup (1.5 lb) / 1 cup (2 lb) Smooth peanut butter (for filling); 1/3 cup (1.5 lb) / 1/2 cup (2 lb) Powdered sugar (sifted, for filling); 1/4 cup (1.5 lb) / 1/3 cup (2 lb) Margarine or butter (softened, for filling); 3 tbsp (1.5 lb) / 1/4 cup (2 lb) Chopped peanuts (for garnish)

Filled with sweet peanut butter and topped with peanut glaze and crushed peanuts — sweet and nutty.

2h 25m

Easy

0 favorites

Ingredients

Water 3/4 cup (1.5 lb) / 1 cup (2 lb)

Egg 1

Margarine or Butter (cubed) 1/3 cup (1.5 lb) / 1/2 cup (2 lb)

Bread flour 3 cup (1.5 lb) / 4 cup (2 lb)

Non-fat dry milk 1/4 cup (1.5 lb) / 1/3 cup (2 lb)

Sugar 1/3 cup (1.5 lb) / 1/2 cup (2 lb)

Salt 3/4 tsp (1.5 lb) / 1 tsp (2 lb)

Active dry yeast or bread machine yeast 1 tsp (1.5 lb) / 1 1/4 tsp (2 lb)

Smooth peanut butter (for filling) 3/4 cup (1.5 lb) / 1 cup (2 lb)

Powdered sugar (sifted, for filling) 1/3 cup (1.5 lb) / 1/2 cup (2 lb)

Margarine or butter (softened, for filling) 1/4 cup (1.5 lb) / 1/3 cup (2 lb)

Chopped peanuts (for garnish) 3 tbsp (1.5 lb) / 1/4 cup (2 lb)

Instructions

Dough Preparation

Choose the recipe size. Add the first eight ingredients to the bread machine according to the manufacturer's instructions. Select the "dough" cycle. When the cycle ends, remove the dough, deflate it, cover it, and let it rest for 10 minutes.

Make the Filling

In a small bowl, mix the peanut butter, powdered sugar, and softened butter until smooth and easy to spread.

Shaping (1.5 lb recipe)

Line a baking sheet with foil and grease it. Roll the dough into a 24x8 inch rectangle and spread the filling on top. Fold in half lengthwise and cut crosswise into 24 strips. Twist both ends, pinch to seal, and press onto the baking sheet.

Shaping (2 lb recipe)

Line a baking sheet with foil and grease it. Divide the dough in half; refrigerate one half. Roll the other half into a 16x9 inch rectangle and spread half the filling on top. Fold in half lengthwise and cut crosswise into 16 strips. Twist both ends, pinch to seal, and press onto the baking sheet. Repeat with the remaining dough.

Baking and Finishing

Bake in a 350°F (about 175°C) oven for 15 minutes until golden. Transfer to a cooling rack. Drizzle with peanut butter glaze and sprinkle with chopped peanuts. Serve warm or cooled.