Baking is the new balm. No-yeast peanut butter bread in one hour

Who can use the term" gone viral"any more without shuddering? But regardless of shuddering, that is literally what this bygone recipe from the 1930´s has done. Baking has risen as the hobby du jour of the coronavirus pandemic.People all over are rising to the occasion.
Quarantine baking has become a staple for many during the coronavirus outbreak, keeping people entertained at home. From banana bread and sourdough or soda bread to no-knead focaccia.Spending free time by the kitchen oven is becoming a common occurrence. As millions of people self-isolate and stick closer to home there is all the more chance to experiment in the kitchen.
If you're one of them, you've probably realized that bread making can be tricky. If you're trying to learn to activate yeast for the first time (or even make a sourdough starter! Yikes!) chances are you've been learning a lot about trial and error.
The recipe was posted on Reddit seven months ago, inspired by a YouTube video by "Glen and Friends Cooking". The recipe featured in the video is from the 1932 edition of the Canadian cookbook “Five Roses: A Guide to Good Cooking” by Elizabeth Driver.
The bread has recently gained popularity because it requires easy-to-find household ingredients and doesn’t involve any yeast or kneading. The recipe, as explained in the YouTube video, dates back to the Great Depression and features simple and inexpensive ingredients.
The recipe calls for flour, baking powder, sugar, salt, milk, and of course, peanut butter. There’s no need to wait for the batter to rise. You mix together the dry ingredients, add milk and peanut butter and pour it directly into a bread pan to bake.
 It’s made with baking powder so it’s easy for a home baker to do that. With the peanut butter added to it and the milk, you would have a well-balanced, nutritional loaf of bread.”
Baking is the new balm for uncertain times it seems, so I decided to put it to the test. I have always been a peanut butter obsessive but in no way a master baker, so had mixed feelings about this challenge.Were my stress levels going to soar? was my initial thought,reminded of previous baking disasters.
Well OMG, you should have seen my face when I took the loaf from the oven.It was the most perfect loaf of bread I have ever produced.On the taste test levels the flavour was delicious, a rounded peanutty flavour with a soft texture.My only small niggle would be that it was a tad sweet and erring towards a banana bread or cake, but hey ho I guess the quantity of sugar can be put down to science and was necessary in the absence of yeast to aid the fermentation process and levitation. I slathered it with cream cheese and celery and it made a wonderfully fresh sandwich for lunch.This quick bread is  going to be my new  go to quarantine snack...and stress free yeah!!!and by the way it toasts beautifully. I can now envisage variations on a theme.Almond butter or hazelnut butter might be the solution to countering the sweetness and substituting banana for the peanut butter might be my new version banana bread.You could try almost any flavouring by just substituting the same quantity of peanut butter in the recipe for something like sundried tomatoes or dates.

Oh and by the way somebody asked me, does it make good toast? Yes is the answer to that.

2 cups all-purpose flour
4 tsp baking powder
1/4 cup sugar
1/2 tsp salt
1 1/3 cups milk
1/2 cup peanut butter

Preheat your oven to 325 degrees Fahrenheit (180Centigrade)
Mix flour, baking powder, sugar and salt in a bowl.
Add milk to the flour mixture and then mix in peanut butter.
Pour the batter into a greased bread pan and bake for one hour.


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