Yeasted Bread maker Peanut Butter Bread (Vegan)

Course: bread

Cuisine: American

Diet: Vegan

Keyword: bread machine peanut butter bread, peanut butter bread, yeasted peanut butter bread

Prep Time: 15

Cook Time: 3 30

Total Time: 3 45

Servings:

Calories: 240kcal

Melt the vegan butter, Melt the peanut butter. Warm the plant milk.
Add to the bread-machine (BEFORE the flour, spices, and yeast): heated plant milk, melted vegan butter, melted peanut butter, maple syrup, vanilla, maple extract brown sugar, and salt.
You'll be adding the spices and peanut powder on top of the flour. It's very important that salt is added at this step though. (Sprinkle or spoon to evenly distribute the brown sugar - you don't want a a big clump dumped in.)
1 cup unsweetened plant milk, warmed, ¼ cup creamy peanut butter, 1 tablespoon vegan butter, ⅓ cup packed light brown sugar, ¼ cup pure maple syrup, 1 ¼ teaspoon salt, 1 teaspoon pure vanilla extract, ¼ teaspoon maple extract
Measure the bread flour correctly using the lighten, spoon, and level method. (See blog post.) Add the flour on top of the wet ingredients. Sprinkle the peanut powder, ground cinnamon, all-spice, and nutmeg evenly on top of the flour. Make little well in the center of the flour mixture and sprinkle the rapid-rise yeast on top of that.
2½ cups bread flour, 3 tablespoons peanut powder, 1 teaspoon ground cinnamon, ½ teaspoon allspice, 1¾ teaspoons rapid-rise yeast, 1 pinch ground nutmeg
Choose the basic/white bread cycle, medium crust, and medium-sized loaf (about 2 pounds).
When the cycle finishes, remove the loaf from the pan. Cool on a wire rack for at least 30 minutes before slicing.

Using both peanut butter and peanut powder ensures bold flavor without heaviness.
The peanut butter and vegan butter need to be melted before adding the the bread machine. This ensures an even mix-in. This recipe was developed with creamy no-stir natural peanut butter, but with added peanut oil, salt, and sugar - so not entirely "natural".
Do make sure to measure your flour correctly (see blog post) and to use bread flour. Bread flour has more protein, which helps the dough rise higher and gives the loaf its chewy, bakery-style texture. All-purpose flour can work in a pinch, but the bread may turn out softer and a little less structured.
Do make sure to use rapid-rise/bread machine yeast. This recipe was developed for it and using regular yeast will not give the same results.
Store at room temperature up to 2 days or refrigerate up to 5 days. Toast slices before serving for the best peanut-butter aroma.
The maple extract is a late edition to this recipe and adds a depth of flavor. If you have it on hand then use it. If you don't, and don't think you will ever use it again then leave it out.