1 : ga WATER; ICE
6 : lb CELERY FRESH
1 : /8 lb PEANUT BUTTER #2 /2
1/4 : c Peanut butter
2 : tb Honey
1/3 : c Milk
Few : Few grains salt
3 : c Vanilla ice milk
Wheat : Wheat germ; as desired
1/3 : c Sugar
2 : tb Plus tsp. water
2 : tb Plus tsp. creamy peanut
-butter : -butter
2 : c Chocolate nonfat frozen
-yogurt : -yogurt
-Helen : -Helen Jolly mdfd30e-
1 : md White potato
1 : pk Confectioners' sugar
1/4 : c Salted peanuts; chopped,
- : - optional
1/4 : ts Vanilla extract
1/2 : c Smooth peanut butter
14 : oz Reese's Peanut Butter Cups
0: In a large mixer bowl combine 2 cups of the all-purpose flour and the yeast
1: In saucepan heat water, molasses, oil, and salt just till warm (115 to 120 degrees); stir constantly
2: Add to flour mixture
3: beat at low speed of electric mixer 1/2 minute, scraping bowl
4: Beat 3 minutes at high speed
5: Stir in rye flour, bran, cornmeal, caraway, and as much remaining all-purpose flour as you can mix in with a spoon
6: Turn out onto lightly floured surface
7: Knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total)
8: Shape into a ball
9: Place in a greased bowl; turn once to grease surface
10: Cover; let rise in a warm place till double (1 to 1 1/4 hours)
11: Punch down; turn out onto floured surface
12: Divide in half
13: Cover; let rest 10 minutes
14: Shape into 2 loaves; place in 2 greased 8x4x2" loaf pans
15: Cover; let rise till nearly double (30 to 45 minutes)
16: Bake in a 375 degree oven 35 to 40 minutes or till the bread is done
17: Cool on wire rack
18: Makes 2 loaves, or 36 servings
19: From: The Dieters Cookbook, courtesy Debbie Carlson - Cooking Echo