Today in Food History – Sept 13

SEPTEMBER 13 – Today in Food History

– National Peanut Day
– International Chocolate Day

I LOVE Peanut Butter — by the spoon, on a sandwich, on hard fresh fruits, in a salad dressing, on crackers, as a dip … etc etc etc. 😀

I realized it has been quite some time since I posted a “Today in Food History”.  Soooo, I researched the next date and its yummy significance.  When I discovered today celebrates one of my basic food groups — my thoughts perked and my mouth began to water.

I thought, “I wonder if I could find a Peanut Butter Bread with chocolate?”   My personal Peanut Butter Bread recipe could be topped with a chocolate frosting or spread, but I prefer it plain or with jam.  Consequently, the pursuit began for a new enticing recipe.  The perfect combination presented itself in the form of:  Chocolate Peanut Butter Swirl Bread.   I discovered it on Tablespoon.com.

Chocolate Peanut Butter Swirl Bread

Ingredients

• 3 1/2 tbsp Dutch-process unsweetened cocoa
• 3 tbsp hot water
• 1/2 tbsp pure vanilla extract
• 3 large eggs
• 1 1/4 cups sifted cake or unbleached all-purpose flour
• 3/4 cup plus 2 tbsp granulated sugar
• 3/4 tsp baking powder
• 1/4 tsp salt
• 13 tbsp unsalted butter, softened
• 1/2 cup peanut butter, preferably natural

Directions

1. Preheat oven to 350 degrees F.
2. In a small bowl, combine cocoa and water and whisk to form a paste. Allow to cool to room temperature, then whisk in vanilla and eggs.
3. In the bowl of a stand mixer fixed with the paddle attachment, mix flour, sugar, baking powder and salt. Add in butter and half of the chocolate mixture and mix on medium speed (#4 if using a stand mixer) for two minutes to “aerate” the batter.
4. Scrape down the sides of the bowl and add the rest of the chocolate mixture in two batches, mixing on medium speed for 20 seconds each time.
5. Pour batter into a lightly greased loaf pan, smoothing and flattening the top of the batter with a spatula. Lightly spread peanut butter on top of the batter and, using a sharp, thin knife, swirl the peanut butter into the batter. Don’t over-swirl, or you’ll lose the “swirly” top effect once the bread is baked.
6. Bake bread for 50 to 60 minutes, covering the top loosely with lightly greased aluminum foil about 25 minutes into baking to prevent the top from over-browning. The bread is done when a toothpick inserted in the center comes out clean, and a thermometer inserted in the center reads about 200 degrees F.
7. Allow bread to cool in pan for 10 minutes, then completely on a cooling rack before slicing or serving.

Note:
The contributor of the recipe to tablespoon.com is Stephanie aka girlversusdough

Please join me for a pottered mug of tea or coffee – and enjoy!

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