Best 4 Peanut Butter War Bread Recipes
**Peanut Butter War Bread: A Taste of History and Nostalgia**
During World War II, food rationing and shortages were a reality for people all over the world. In the United States, creative homemakers devised innovative ways to stretch their ingredients, resulting in the creation of unique and resourceful recipes. One such creation was Peanut Butter War Bread, a delicious and nutritious bread that made use of ingredients that were readily available during wartime. This article presents two variations of Peanut Butter War Bread: a classic version and a vegan version. Both recipes capture the essence of this iconic wartime bread while adding a modern twist to cater to different dietary preferences. Join us on a culinary journey as we explore the flavors and history of Peanut Butter War Bread, a testament to the resilience and creativity of the human spirit in challenging times.
NO-YEAST PEANUT BUTTER BREAD
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Generously grease a loaf pan with nonstick cooking spray or butter. Line with a strip of parchment paper so that it hangs over the narrow ends of the loaf pan.
- In a large bowl, whisk together the milk and peanut butter until well blended. Add the flour, sugar, baking powder and salt and fold to combine. Fold in the peanut butter chips.
- Pour enough batter into the prepared loaf pan to fill it halfway up the sides. Place an even layer of chocolate bars on top of the batter and then top with the remaining batter. Bake until a cake tester comes out just clean, about 40 minutes. Let cool for 1 hour, then remove from the loaf pan.
PEANUT BUTTER WAR BREAD
This recipe my Grandmother use to make , even though I was born in the 60's she made it for us Grandkids cause it was an easy treat. War Breads have been around since wars were fought ( see Old Teatament Ezekiel 4:9). World War I war breads usually were made from wheatless or wheat-reduced recipes, there by saving wheat "fuel"...
Provided by Kim McCarty
Categories Other Breads
Time 50m
Number Of Ingredients 6
Steps:
- 1. Sift flour, baking powder and salt into a bowl; add peanut butter and sugar or syrup and mix. Add milk and mix well. Bake in a greased 8 1/2-by- 4 1/2 inch loaf pan in a moderate oven (350 degrees) 30 to 35 minutes.
- 2. Cut into thin slices, it makes very good sandwiches. This can also be baked as biscuits. This is best when a day old. (true)
PEANUT BUTTER BREAD
Slices of this yummy peanut butter bread are great spread with grape jelly. Kids will ask for it along with a big glass of milk for an after-school snack. -Linda Muir, Big Lake, Minnesota
Provided by Taste of Home
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk and peanut butter until smooth; stir into flour mixture just until combined. Pour into a greased 8x4-in. loaf pan. , Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool for 10 minutes before removing from pan to a wire rack. If desired, serve with jelly.
Nutrition Facts : Calories 212 calories, Fat 9g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 360mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 7g protein.
WAR BREAD
This is a nice bread from Bernard Clayton's Complete Book of Breads. He describes this as "a farmhouse loaf in New England kitchens for more than 150 years. When white flour was scarce, often in wartime, this blend of rolled oats, cornmeal and whole wheat was added to the flour to make it go farther. It makes a delicious loaf that tastes equally good in less troubled times." Prep time includes rising time.
Provided by pattikay in L.A.
Categories Yeast Breads
Time 4h30m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- In a large mixing bowl combine the rolled oats, cornmeal, whole wheat flour, shortening, molasses and salt.
- pour in the boiling water, stirring constantly, till the mixture is smooth.
- Set aside to cool to 120-130 degrees.
- Sprinkle the yeast on the batter and blend.
- Stir in the white flour, 1/2 cup at a time, first with the spoon and then by hand, or with the flat beater of a mixer.
- The dough will be somewhat heavy and dense and will not have the elasticity of white dough.
- Nevertheless, the dough will form a shaggy mass that cleans the side of the bowl.
- Sprinkle on flour to control stickiness if necessary.
- Turn the dough onto a lightly floured work surface and knead with a rhytmic motion of push-turn-fold, or with a mixer dough hook, for 8 minutes. the dough will become smooth.
- Sprinkle on more flour if the dough sticks to the work surface or your fingers.
- place the dough in a bowl and pat with butter or greased fingers to keep the surface from crusting.
- cover the bowl tightly with plastic wrap and put aside for the dough to rise at room temp till twice its original size - about 1 hour (shorter if using rapid rise yeast).
- punch down the dough and knead for 30 seconds to press out bubbles.
- divide the dough into 2 or 3 pieces. shape into balls and let them rest on the work surface for 3-4 minutes.
- Form into loaves and place in 2 9-inch or 3 8-inch loaf pans. Cover with wax paper and leave till the center of the dough has risen to an inch above the edge of the pans, about 50 minutes.
- preheat oven to 350 20 minutes before baking.
- bake the loaves in the oven till they are nicely browned and test done, about 1 hour (I check at about 45 minutes). Turn one loaf out of its pan and tap the bottom crust with your finger - a hard, hollow sound means it is done.
- if the loaves brown too quickly, cover with brown sack paper or foil.
- midway through baking and again near the end, shift the pans so loaves are exposed equally exposed to the temperature variations in the oven.
- remove bread from oven and turn out of pans. place on metal rack to cool.
Nutrition Facts : Calories 1946.6, Fat 16.1, SaturatedFat 3.1, Sodium 3552.7, Carbohydrate 399.4, Fiber 24.4, Sugar 33, Protein 51.9
Tips:
- Use a food processor or high-powered blender to grind the peanuts into a smooth butter. This will help the bread have a more uniform texture.
- If you don't have a food processor or blender, you can also use a mortar and pestle to grind the peanuts. This will take a little more time and effort, but it will still produce a smooth peanut butter.
- Use unsweetened peanut butter for this recipe. Sweetened peanut butter will make the bread too sweet.
- If you don't have any buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- Be sure to grease and flour the bread pan before baking. This will help the bread come out of the pan easily.
- Bake the bread until a toothpick inserted into the center comes out clean. This will usually take about 1 hour.
- Let the bread cool completely before slicing and serving. This will help the bread hold its shape.
Conclusion:
Peanut Butter War Bread is a delicious and nutritious bread that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. This bread is a great way to use up leftover peanut butter and is also a good source of protein, fiber, and healthy fats. The bread is also a good source of vitamins and minerals, including niacin, vitamin B6, and magnesium. Peanut Butter War Bread is a delicious and healthy bread that is perfect for any occasion.
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