Apple Peanut Butter Bread
- 85 g Tree Top Evaporated Apples 1/8″ Dice
- 11 g Tree Top Apple Flake Powder
- 11 g instant yeast
- 40 g peanut butter syrup
- 474 g warm water
- 28 g non-fat dry milk powder
- 57 g peanut butter
- 78 g chopped roasted peanuts
- 100 g egg
- 2.30 g cinnamon
- 18 g salt
- 768 g all-purpose flour
Preheat oven to 350 F. Lightly grease two large loaf pans.
Combine all ingredients except flour in the bowl of a standing mixer fitted with the dough hook.
With the mixer on medium-low add 3/4 of the flour, mix until just combined. Add the remaining flour and mix for 5 minutes on medium-low.
Place the dough in a greased bowl, cover with a damp towel and set in a warm place. Allow the dough to rise until double the size, approximately 1 hour.
Place the dough on a slightly oiled work surface, cut in half and form each half into a loaf. Place each loaf in a loaf pan, cover with a damp towel and allow the dough to rise until it extends 1 inch over the rim of the pan.
Bake the bread in a 350 F oven for 40 minutes or until the internal temperature reads 170 degrees. Turn the bread out of the pan and cool on a wire rack before slicing.
Makes two loaves.