| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
December 19 |
1 |
servings |
INGREDIENTS
| 3 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Double-acting baking powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 3/4 |
|
Stick unsalted butter; softened (6 |
|
|
; tablespoons) |
| 1 1/2 |
c |
Chunk-style peanut butter |
| 1 |
c |
Firmly packed light brown sugar |
| 2 |
lg |
Eggs |
| 1 1/4 |
c |
Buttermilk |
| 1 1/2 |
c |
Miniature chocolate chips |
INSTRUCTIONS
Into a bowl sift together the flour, the baking powder, the baking soda,
and the salt. In a large bowl with an electric mixer cream together the
butter, the peanut butter, and the brown sugar and beat in the eggs, 1 at a
time. Beat in the buttermilk and beat the mixture until it is combined
well. Add the flour mixture, beat the batter until it is just combined, and
stir in the chocolate chips. Divide the batter among 5 buttered and floured
loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the
middle of a preheated 350F. oven for 40 to 45 minutes, or until a tester
comes out clean. Remove the breads from the pans and let them cool, right
sides up, on a rack. The breads keep, wrapped well in plastic wrap and
foil, chilled for 1 week or frozen for 1 month.
Makes 5 small loaves.
Gourmet December 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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