| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | 40 | Servings | ||
INGREDIENTS
| 1/2 | c | Milk |
| 2 | Eggs | |
| 1/2 | c | Sugar |
| 4 1/2 | c | Unsifted flour (up to 5) |
| 1 1/2 | ts | Salt |
| 3/4 | c | Peanut butter |
| 1/4 | c | Margarine |
| 3/4 | c | Peach preserves or jam |
| 1/2 | c | Warm water |
| 6 | tb | Softened margarine |
| 2 | pk | Active dry yeast |
INSTRUCTIONS
Scald milk; stir in sugar, salt & 1/4 C margarine. Cool to lukewarm. Measure warm water into large bowl. Proof yeast; stir till dissolved. Add lukewarm milk mixture, eggs & 3 C flour. Beat till smooth. Add enough additional flour to make a stiff dough. Turn out on to lightly floured board; knead till smooth & elastic, about 8-10 mins. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hr. Mean while, prepare filling. Combine peanut butter, peach jam & 6 tbs of softened margarine. Punch dough down; divide in half. Roll each half into a 12x15 rectangle.Cut each rectangle into twenty 3 inch squares. Place about 2 tsp. filling in center of each square. Overlap 2 opposite corners; seal tightly. Place on greased baking sheets. Let rise, uncovered, till double in bulk, about 1 hr. Bake at 375 F about 15 mins or till done. Remove from baking sheets & cool on wire racks. Posted to Digest bread-bakers.v097.n014 by BARBARA J KAYE <bk55238@juno.com> on Feb 16, 1997.
A Message from our Provider:
“You can spurn God’s love for only so long”