Remember the delicious Kathy’s rolls that we posted a couple months ago??!! Kathy is back with one more delicious peanut butter bread recipe. I went to her house one day and she gave me a piece of this peanut butter bread that I fell in love with immediately. I was so excited with this bread that I ran back home to tell Marilyn about it and since then I’ve been begging Marilyn to make it for us. This bread is perfect to make the one of the most traditional American sandwiches…peanut butter and jelly. You can give it a spin by making this healthy and flavorful with a Thai flair to it. This sandwich has lots of layers with cucumber, basil, peanut butter slaw and a marinated grilled chicken breast. Prepare yourself to make this sandwich over and over again.
Fresh basil leaves
Peanut butter slaw (here)
Sweet chili sauce
marinated and grilled, boneless skinless chicken breast
Peanut Butter bread
INGREDIENTS TO MAKE THE BREAD
1 1/4 c. warm water (not hot)
3 c. white bread flour
1/4 c. brown sugar (packed)
1/2 tsp. salt
1/2 c. peanut butter
2 tsp. yeast (fast rise) OR: 3 tsp. (active dry)
Dissolve yeast in warm bowl. Stir until completely dissolved. Set aside.
Then mix all other ingredients together in another bowl. Slowly add them to the yeast and water. Mix with a wooden spoon until you’re able to knead the dough. Knead until the peanut butter is completely blended, and the dough is uniform in color. May take about 5-10 minutes. Form a loaf, and add to bread pan. Set the pan somewhere fairly warm with no draft, and let it rise. (I set mine in the microwave) Then, put in preheated oven (350-degrees F), and bake until it sounds a little hollow when tapped on top. It should take about 25 minutes. (keep watch) Turn onto a rack immediately and let cool.
MARINATED, GRILLED CHICKEN
1/4 c. soy sauce
3 T. dark brown sugar, packed
zest of 1 lime
2 T. fresh lime juice
2 T. vegetable oil
3 garlic cloves, minced
1 T. curry powder
1 tsp. freshly minced ginger
1/4 tsp. ground cardamom
1/2 tsp. salt
3 lbs. boneless, skinless chicken breasts
Combine all ingredients in a bowl and mix well.
Pound chicken breasts to 3/4 inch. thickness. Place in zip lock bags, pour marinade over and let marinade at least 4 hours or overnight, turning every now and then to mix well.
Grill chicken (or bake) until 165F.
BUILD THE PEANUT BUTTER SANDWICH
Spread sweet chili sauce on one side of the bread. Layer cucumber slices, basil leaves, chicken and slaw. Spead some of the peanut dressing sauce on the other side of the bread and close.
Eat and enjoy!!