1932 Peanut Butter Bread Recipe
Welcome Friends! It's Sunday morning so we're going to do another recipe out of a depression-era cookbook for our Old Cookbook Show. Today we're going to do one from the 1932 edition of the five roses flour a guide to good cooking, if you are Canadian chances are you have you have one of these cookbooks in your cupboard. We're going to make this peanut butter bread recipe.
Ingredients:
500 mL (2 cups) all purpose flour
60 mL (¼ cup) sugar
20 mL (4 tsp) baking powder
2 mL (½ tsp) salt
325 mL (1 1/3 cup) milk
125 mL (½ cup) peanut butter
Method:
Preheat oven to 160ºC (325ºF).
Mix together the dry ingredients.
Mix in the milk, and then the peanut butter.
Scrape into a greased loaf tin and bake for 1 hour.
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5) No Yeast Soda Bread Recipe :
6) 6 Hour Sourdough No-Knead Bread:
7) 1932 Peanut Butter Bread Recipe:
8) Sourdough Multi Grain No-Knead Bread Recipe:
9) Malt Bread Recipe with Raisins:
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#LeGourmetTV #GlenAndFriendsCooking #OldCookbookShow
TikTok's Viral PEANUT BUTTER BREAD | Recipe
From the Great Depression comes this most lovely, simple, and tasty idea.
MY COOKBOOK:
•• 1932 Great Depression Recipe ••
- 2 Cups all purpose flour
- 1/2 tsp salt
- 4 tsp baking powder
- 1/4 Cup Sugar
- 1 & 1/3 Cup milk
- 1/2 Cup peanut butter
Mix together dry ingredients. Add in milk & peanut butter, combine. Bake at 325ºF for ~1 hour, 10 minutes.
•• 1945 RECIPE ••
- 2 Cups all purpose flour
- 1 tsp salt
- 4 tsp baking powder
-1/2 Cup Sugar
- 2/3 Cup peanut butter
- 1 Cup milk
Sift together flour, baking powder, & salt, then combine with peanut butter & sugar using fingertips. Add in milk, mix lightly. Bake at 420ºF for ~ 35 minutes.
•• MY PEANUT BUTTER BREAD RECIPE ••
- 2 Cups all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 Cup peanut butter
- 1 large egg
- 3/4 Cup white sugar
- 1 Cup sweetened applesauce
- 1/2 cup milk
- 1/2 tsp baking SODA
- (optional 1 cup of: nuts, chocolate chips)
METHOD:
1.) Whisk together flour, salt, & baking powder in a large bowl
2.) Add peanut butter to the flour mixture, combine with fingertips until uniform. (add optional additions)
3.) In a separate bowl, whisk together egg & sugar until light & fluffy
4.) Incorporate applesauce and milk to the egg mixture
5.) Add baking soda to the wet ingredients, stir briefly, then immediately add to the dry ingredients. Mix until barely combined
6.) Quickly turn into an oiled/buttered loaf pan and bake at 350ºF for 1 hour - 1 hour, 10 mins. Or until a toothpick inserted to the centre removes cleanly.
NOTES:
- Be sure to not cover your loaves until completely cool, lest they become soggy.
- These recipes will not work very well with natural or non-emulsified peanut butters.
- All recipes tested in a 9x5 loaf pan
- I am baking at 7,200 feet. Your 1932 & 1945 loaves will look a lot nicer than mine. My recipe was also tested at sea level (thank you mom), no alterations were needed.
Mentioned Channels:
Peanut Butter and Jelly (From Scratch)
Consider this an R-rated PB&J. Homemade creamy peanut butter, jam, and butter, layered onto fresh baked, soft sandwich bread. Click: to get 35% OFF your first Beam order plus 20% off and FREE shipping for life when you subscribe. Must use code: BRIANL. You’ll also get a Beam mug and frother. Offer is available for new AND existing customers.
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LOAF PAN:
BENCH SCRAPER:
BOOS BLOCK CUTTING BOARD:
BREAD KNIFE:
ESCALI DIGITAL SCALE:
KITCHEN AID MIXER:
6.75qt LE CREUSET DUTCH OVEN:
INSTANT READ THERMOMETER:
QUARTER SHEET PAN + RACK:
MY FAV STAINLESS BOWL:
--RECIPE--
SANDWICH BREAD
▪130g or 1/2c warm water (86F/30C)
▪5g or 2tsp instant yeast
▪1 egg
▪45g or 3 1/4Tbsp melted butter (not hot)
▪45g or 3 2/3Tbsp granulated sugar
▪100g (about 1/2-2/3 of 1 potato) roasted and riced russet potatoes (peel, wrap in foil and roast at 400F/205C for 1 hour)
▪430g or 3 1/2c AP flour
▪10g or 1 3/4tsp kosher salt
Using dough hook attachment, mix on medium for 4 mins. Increase speed to high and mix for a additional 7-8min. Dough should be clearing the bowl and pass the tug test when done. Round dough into a taught ball (see video @1:45). Cover bowl & ferment at room temp for 2 hours.
Prep 1.5lb loaf pan with oil or pan spray. Flip dough onto lightly floured surface and press to degas. Shape as shown in video @6:52 and place into pan, seam side down. Mist with water, cover with towel, & proof at room temp for 60-90min.
Mist loaf well with water then score top. Load into preheated 400F/205C oven, spritz oven well with 12-15 spritzes of water, & bake for 30min.
--
RASPBERRY JAM (makes about 2 pints)
▪500g or 4c fresh raspberries
▪75g or 1/3c lemon juice
▪75g or 1/3c white distilled vinegar
▪700g or 3.5c granulated sugar 2
▪60g or 1/3c + 2Tbsp regular fruit pectin
Add all ingredients except pectin to a heavy bottomed pot over high heat. When simmering, stir to combine. Cook until tender for about 10min. Reduce heat to med/med-high when mixture begins to foam, stirring occasionally. Strain seeds out of ⅓-½ of the mixture, making sure to force all juice and pulp back into the mix. Discard strained seeds. Return pot to high heat and bring to a boil then whisk in fruit pectin and continue boiling and reducing until temp reaches 220F/105C. Ladle into jars with lids and cool to room temp then refrigerate for 12 hours to set.
--
PEANUT BUTTER
▪500g or 3.5c spanish or runner peanuts (I’m using spanish)
Spread peanuts onto sheet tray and roast at 300F/150C for 40-50min. Add to food processor and process for 10-12mins or until smooth and creamy.
--
WHIPPED SALTED BUTTER
▪450g/1lb room temp butter
▪3-4g/Pinch kosher salt
Mix with whisk attachment on high for 3-5min until fluffy and lightened in color.
--
TO BUILD:
Cut thick slices of bread. Spread 2 large spoons of peanut butter on 1 slice. Top with sprinkle of flaky salt. On the other slice of bread, spread 2 spoons of butter. Squeeze jam on top of peanut butter (rather than spreading) to maintain layers of each ingredient.
--
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
#pbj #peanutbutterandjelly #sandwich
CHAPTERS:
0:00 Intro
0:24 Sandwich bread
1:58 Making the jam
4:18 Snoozing easy with Beam (ad)
5:26 Finishing the jam
6:32 Shaping and proofing the bread
7:36 Peanut butter
10:08 Scoring and baking the bread
11:02 Whipped butter
11:38 Building the perfect PBJ
13:21 Let’s eat this thing
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
Peanut Butter Cake|Apron
Peanut Butter Cake|Apron
Unsalted butter 80g | 1/3cup
Caster Sugar 45g | 6Tbsp
Whole egg 3 (55g+- an egg)
Crunchy peanut butter 30g | 2Tbsp
Cake flour 80g | 7Tbsp
Baking powder 1.5g | 1/2tsp
Fresh milk 30ml | 2Tbsp
Vanilla extract 2.5g | 1/2tsp
Pan size 13x6x4cm 2
Bake at 180°C | 350°F for 25-30 minutes
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Do not eat any bread! Try this easy and quick sweet potato recipe!
TITLE:
Do not eat any bread! Try this easy and quick sweet potato recipe!
INGREDIENTS:
1 sweet potato in slices.
2 eggs
3 tablespoons of honey
2 tablespoons of grated coconut
#shoutout Toasted Artesano bread with orange marmalade & creamy peanut butter ||Shout-out message
Toasted Artesano bread with orange marmalade & creamy peanut butter ||Shout-out message
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