Favrotie Peanut Butter Bread

A simple bread machine yeast bread where peanut butter is the secret weapon. A third of a cup folds invisibly into the dough, contributing both fat for tenderness and protein for structure. The resulting bread has a faint nutty backbone without tasting overtly of peanuts, making it surprisingly versatile.

The peanut butter replaces what would normally be butter or oil in a basic bread recipe, so the loaf has the rich tender crumb of an enriched dough without any added butter. It’s almost a no-fat bread by traditional standards, but feels rich because of the peanut oil naturally in the peanut butter.

Brown sugar adds molasses depth that complements the peanut flavor, the same way peanut butter cookies use brown sugar for warmth.

This makes spectacular PB&J sandwiches, with peanut bread on the outside doubling down on the filling. It’s also remarkable as French toast with maple syrup, the peanut notes echoing through every bite.

Kitchen Tips

• Use commercial creamy peanut butter, not natural-style. The natural kind separates and the oil pools, throwing off the bread’s structure.

• Add ingredients in your bread machine’s specified order. Most call for liquids first (the peanut butter goes with these), then dry, with yeast last.

• Use a regular white or basic bread cycle. No need for whole wheat cycles since this uses only bread flour.

• Slice with a serrated knife. The tender peanut-rich crumb tears with a straight blade.

Variations

• Substitute crunchy peanut butter for added texture and bigger peanut flavor pops.

• Use almond butter or sunflower seed butter for nut-allergy-friendly versions.

• Add a half cup of chocolate chips or chopped peanuts at the mix-in beep for chocolate-peanut butter bread.