Looking for a Peanut Butter Braid recipe.

When my husband I were first dating, his mother gave me a recipe that she had gotten from a yeast package that she had made for him since he was a child.  Some how years later we have both lost the recipe.  I would love to have this recipe back, can anyone help?

erica_ann_2, I google and found these recipes.

 

 

Peanut Braid

(Makes 2 braids)

 

Ingredients

 

1 recipe basic sweet dough or rich sweet dough

1 c planters creamy peanut butter

1/2 c Fleischmann's margarine

1 confectioners' sugar frosting

1 chopped planters cocktail peanuts (optional)

 

Instructions

 

Prepare dough. When ready to shape, combine Planters Creamy Peanut Butter and Fleischmann's Margarine. Mix until well blended.

 

Punch down dough. Divide in half. Cut each half into 3 pieces. Roll each piece into a 14 x 3 inch strip. Spread peanut butter-margarine mixture down center of strips. Bring edges to center and pinch to seal. Form three strips into a braid, sealing ends well. Repeat with remaining three strips. Place on greased baking sheets. Cover; let rise in warm place, free from draft, until doubled in bulk, about one hour.

 

Bake in moderate oven (375 degrees F.) about 20 minutes. Cool.

Frost with confectioners' sugar frosting and sprinkle with chopped peanuts if desired.

 

The Fleischmann Treasury of Yeast Baking from 1962.

Posted to Digest bread-bakers.v097.n029 by Rose4May@aol.com on Apr 1, 1997

 

BASIC SWEET DOUGH

 

An easy-to-handle kneaded dough for sweet rolls and coffee cake.

 

1/2 cup milk

1/2 cup sugar

1 1/2 teaspoons salt

1/4 cup (1/2 stick) Fleischmann's Margarine

1/2 cup warm water (105-115 degrees F)

2 packages or cakes Fleischmann's Yeast, active dry or compressed

2 eggs, beaten

4 1/2 cups unsifted flour (about)

 

Scald milk; stir in sugar, salt and Fleischmann's Margarine; cool to lukewarm.

 

Measure warm water into large warm bowl. Sprinkle or crumble in Fleischmann's Yeast; stir until dissolved. Stir in lukewarm milk mixture, beaten eggs and half the flour; beat until smooth. Stir in remaining flour to make a slightly stiff dough.

 

Turn dough out on lightly floured board. Knead until smooth and elastic, about 8 minutes. Place dough in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

 

Punch down; turn out on lightly floured board and shape as desired.

 

The Fleischmann Treasury of Yeast Baking from 1962.

http://www.kitchenlink.com/mf/2/23088

 

 

 

RICH SWEET DOUGH

 

"A no-knead refrigerator dough that makes a rich, tender product."

 

3/4 cup milk

1/2 cup sugar

2 teaspoons salt

1/2 cup (1 stick) Fleischmann's Margarine

1/2 cup warm water (105-115 degrees F)

2 packages or cakes Fleischrnann's Yeast, active dry or compressed

1 egg

4 cups unsifted flour

 

Scald milk; stir in sugar, salt and Fleischmann's Margarine; cool to lukewarm.

 

Measure warm water into large warm bowl. Sprinkle or crumble in Fleischmann's Yeast; stir until dissolved. Stir in lukewarm milk mixture, egg and half the flour; beat until smooth. Stir in remaining flour to make a stiff batter.

 

Cover tightly with waxed paper or aluminum foil. Refrigerate dough at least 2 hours. Dough may be kept in refrigerator 3 days.

 

To use, cut off amount needed and shape as desired.

 

The Fleischmann Treasury of Yeast Baking from 1962.

http://www.kitchenlink.com/mf/2/23088

 

 

Confectioners Sugar Frosting:

 

Combine 1 cup icing sugar, 1 tsp milk and 1/4 tsp vanilla flavoring. Stir until smooth.

 

 

Thank you for posting.  However, neither of these are what Im looking for.  In the recipe the peanut butter was in the bread itself, no ribbon. (although I will try this, it does sound delicious!)  It also has a wash prior to baking and a glaze for finishing.

erica-ann, Sorry that it wasn't the recipe you were looking for.

Do you remember the name of the yeast that had the recipe on the package?

Why not make the basic sweet dough andsimply dissolve the 1 cup peanut butter in  the warm milk and melted butter/margarine and go that route.

The " wash " before baking was most likely an egg wash and the glaze a plain sugar glaze.