Peanut Butter Braids Recipe

1
Publisher Photo

Peanut Butter Braids Recipe

Read Reviews
1
Publisher Photo
A peanut butter filling sets this sweet bread apart from all the rest. I can picture my grandma making many of these delightful loaves in her cozy kitchen.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/2 cup warm milk (110° to 115°)
  • 1/2 cup sugar
  • 1/4 cup butter, softened
  • 1-1/2 teaspoons salt
  • 2 eggs
  • 4-1/4 to 4-3/4 cups all-purpose flour
  • FILLING:
  • 1 cup peanut butter
  • 1/2 cup butter, softened
  • Vanilla Glaze, optional

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, salt, eggs and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Roll each portion into a 16-in. x 3-1/2-in. rectangle. In a small bowl, beat peanut butter and butter until smooth. Spread down the center third of each rectangle. Fold dough lengthwise over filling; pinch seam and ends to seal.
Place three strips seam side down on a greased baking sheet; gently braid. Pinch ends to seal and tuck ends under. Repeat with remaining strips. Cover and let rise until doubled, about 1 hour.
Bake at 350° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Drizzle with glaze if desired. Yield: 2 loaves.
Originally published as Peanut Butter Braids in Best of Country Breads 2000, p90

Nutritional Facts

1 slice: 220 calories, 12g fat (5g saturated fat), 34mg cholesterol, 264mg sodium, 24g carbohydrate (6g sugars, 1g fiber), 6g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/2 cup warm milk (110° to 115°)
  • 1/2 cup sugar
  • 1/4 cup butter, softened
  • 1-1/2 teaspoons salt
  • 2 eggs
  • 4-1/4 to 4-3/4 cups all-purpose flour
  • FILLING:
  • 1 cup peanut butter
  • 1/2 cup butter, softened
  • Vanilla Glaze, optional
  1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, salt, eggs and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Roll each portion into a 16-in. x 3-1/2-in. rectangle. In a small bowl, beat peanut butter and butter until smooth. Spread down the center third of each rectangle. Fold dough lengthwise over filling; pinch seam and ends to seal.
  4. Place three strips seam side down on a greased baking sheet; gently braid. Pinch ends to seal and tuck ends under. Repeat with remaining strips. Cover and let rise until doubled, about 1 hour.
  5. Bake at 350° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Drizzle with glaze if desired. Yield: 2 loaves.
Originally published as Peanut Butter Braids in Best of Country Breads 2000, p90

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MY REVIEW
cmundis User ID: 7276 90314
Reviewed Aug. 10, 2008

"Much easier to divide dough in half and roll into a 16" by 9" rectangle and then cut into thirds."

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