Tuesday, March 04, 2008

Peanut Butter Bread







Ingredients: Bread Dough:

400 gm. Bread Flour
100 gm. Hong Kong Flour
10 gm. Instant Yeast
90 gm. Sugar
5 gm. salt
30 gm. Milk Powder
300 gm. Water
60 gm. Butter or Margarine

Filling:
Mix all together:

200 gm. Peanut Butter
50 gm. Roasted Almond Nibs

Some extra almond nibs for sprinkling
1 beaten egg for glazing

Method:

(1) Mix all the bread dough ingredients into a mixer bowl except butter. Beat for 10 mins. till dough is formed. Add in butter, continue beating till smooth and elastic. Cover the dough and let it rest for 1 hour.
(2) Weigh and scale dough to 60 gm. each. Rest for 10 mins.
(3) Wrap up the dough with peanut butter fillings . Use a rolling pin to roll into a tongue shape the cut into strips. Hold both ends together and twist it into a bowl and place into a greased muffin cup. Arrange onto a baking tray. Cover and let it rest for 45 mins. or till double in size.
(4) Glaze with beaten egg and sprinkle almond nibs on top.
Bake at 190C for 10 mins.

32 comments:

rurihuriah said...

the cake it's so delicioso, good.

Anonymous said...

aunty, I'm one of your biggest fans!
rgds-YooLee

yochana said...

Yes I know that YooLee.

CHEERS!!!!!

Rgds.

Elizabeth said...

Aunty Yochana,
I visit your blog everyday because everything you make looks so delicious.

Ee said...

hi Lucy,
love the look of this bread,looks delicious. Peanut is my husband's favourite !!! can I please have the recipe...thank you very much!
dting@netspace.net.au
have a lovely day!

Ee

A Homemaker's Journal said...

Aunty,

I am one those "silent" (bad, huh?) of your blog.

I have tried many of your recipes, but had left only one feedback/comment todate, my very first bake - mixed berries yogurt buns.

Your recipes have never failed me, guess they are just brilliant for beginners, like me.

Actually, 3 people inspired me to start baking (you, florence and elaine). I am married for 10 years, but only started entering the kitchen July last year!

Thanks to you, my kids and hubby gets homemade goodies now.

Thanks from the bottom of my heart for being so generous with your recipes!

If it is possible, can I please have the recipes of the following;

1. Red date almond cake (feb 19)
2. Choc nutty brownies (feb 19)
3. Banana apricot loaf (nov 20, 07)
4. Cappucino, walnut cookies (nov 22)

Once again, thanks for everything, and do keep up the good work.

Do have a great day ahead!

Warmest Regards,
Celine

A Homemaker's Journal said...

Aunty,

Just realised that I left out my email address.

Its sexyceline@gmail.com

Cheers!

Asan said...

wow..this really looks delish...would you be sharing the recipe here? Is it possible to email to me? TIA! rts306@gmail.com

mg said...

Dear Aunty,

I love all the bread and cakes you have made here. Can you please recommend me which book I should buy for having a reliable recipe of croissant ?
Thank you in advance.

Truc Mai.

MyHomeKitchen said...

Thank you for posting the recipe, aunty :) mh

Anonymous said...

hello auntie. i want to try this deliscious looking recipe. i am not familier with hong kong flour. can you tell me what this is and as i cannot get this where i live can you suggest an alternative flour? thankyou so much.

heather

Anonymous said...

Hi Aunty,
thanks for posting the recipe..:)i've few questions regarding this recipe:
1-can i substitute peanut butter to nutella(hazelnut spread)?
2-what will be the substitute for hongkong flour as here it isn't available or can be skip?
3-i don't get how i can make this shape as you did..or any other simple way to do?
I hope u understand my all questions..thankyou so much for your time.
takecare,
Samreen.

Asan said...

Yes, thank you so much for posting the recipe....Aunty Yochana, in this case, what is the best substitute for HK flour ? I recently found out that the bao flours here in the US have many additives (baking powder, sodium aluminum phosphate, baking soda, calcium sulfate, monocalcium phosphate plus malted barley flour, niacin etc etc)); all are different, depending on the country of origin. Most are from Vietnam, others from China and Thailand.

yochana said...

Hi asan,

Just use all-purpose flour to sub will do.

rgds

yochana said...

Hi samreen,

Yes you can use nutella. Instead of hong kong flour, you can use plain flour.

Wrap the dough with filling, then use a rolling pin to roll into a tongue shape. Use a knife to cut into strips. Hope both ends and twist it then turn it round and tuck the ends properly before putting into the muffin pans.

rgds

Mommy Dearest said...

thanks for the recipe!

Ee said...

hi Lucy, thanks for posting the recipe will try it n let u know about the outcome.
God bless!

Ee

A Homemaker's Journal said...

Aunty,

Thanks for posting the recipe.

Warmest Regards,
Celine

Asan said...

Thank you! I am trying your Kahlua Coffee chiffon cake today...the Black Forest Cake I made for DS's b-day was a hit...they fought over the last piece....I am so happy and excited...thank you so much!

Anonymous said...

thankyou so much Aunty for the detailed reply hope i'll try soon.
Samreen.

Anonymous said...

HI can e-mail the recepit to me
mying.leong@yahoo.com.sg

thanks
ying

yochana said...

Hi Asan,

I'm so happy for you. Keep up the good job.

rgds

Anonymous said...

Hi aunty,
I have tried baking this recipe. The bread turn out soft. I used peanut butter and nutella. Both tasted nice. I am really impressed with how good looking the bread turn out to be. Your method always work aunty.

Thank you very much aunty.

Alice

yochana said...

Hi Alice,

Congrats and Thumbs Up!! I'm sure it taste heavenly....peanut butter with nutella. Mmmm...yum yum

rgds

mg said...

I tried this and had a very good bake ever ! Just one question if I can add bread improver for having it soft the days after ? Thank you so much Aunty for your great recipe and generosity of sharing it.

yochana said...

Hi mg,

congrats.

Ya, you can add in the bread improver (1 tsp.). it helps to stay soft.

rgds

MyHomeKitchen said...

Hi!aunty!
Just made one batch of these buns today! Smell delicious! Drop by my blog if you're free pls:) MH

mg said...

Thank you Aunty for your quick response.

yochana said...

hI myhomekitchen,

THUMBS UP!!! Your twisted buns definitely looks better than mine. Serious....Well Done.

Rgds

MyHomeKitchen said...

Hi aunty!
Wow! Thank you for your compliment. :) BTW, this bread will taste like "fresh from oven" if you toast it the next day. :)

Fanny Wijaya said...

Hello aunty. I try this today, but my dough turned out to be very sticky after beating for about 10 mins and its hard to handle. I use cake flour instead of hongkong flour. Is it alright? And eventually, it ended up in the garbage bin

Regards
Fanny

yochana said...

Hi Fanny,

You have to use bread flour and the other one whether it's cake flour or hong kong flour, doesn't matter. If the dough is sticky, it means that your dough is not ready, or until the gluten is formed...you have to beat until it doesn't stick. each machine has it's own power so probably your machine is not powerful enough..so you have to beat longer till it is not sticky.

rgds