Recipe: Peanut Butter and Chocolate Bread (yeast bread)

PEANUT BUTTER AND CHOCOLATE BREAD

1 package Fleischmann's Active Dry Yeast
1/4 cup water
1 cup milk
1 egg
1 teaspoon vanilla extract
2/3 cup crunchy peanut butter
3 cups bread flour
3 tablespoons light brown sugar
2 tablespoons white sugar
1 teaspoon salt
1 tablespoon unsweetened cocoa powder
2 tablespoons butter, softened
3/4 cup semi-sweet chocolate chips

In a bowl, mix bread flour, both sugars, salt and cocoa powder. Set aside.

Heat butter, water, and milk in a small saucepan to 105-115 degrees F. Pour into bowl and add yeast, allowing 5 minutes to dissolve.

Mix in egg, vanilla, and peanut butter. Add dry ingredients and mix well. Turn dough out onto floured surface and knead until soft. Flatten dough and pour chocolate chips on top, then knead chips into the dough. The chips may melt some in the warm dough. Place in bowl, cover and let rise until doubled.

Punch down dough and turn out, shaping it into a loaf shape and placing it in a greased 8x5x3-inch pan, covering it again. Bread should rise to within an inch from the top of the pan.

Bake at 350 degrees for 35 minutes. Cool on rack before serving.

Source: Athena Workman-Vernigan of Nashville, 1st Place Fleischmann's Yeast Bake For the Cure Contest, Tennessee State Fair