| 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.
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