Difference between revisions of "GROUNDNUT BREAD"
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Cut a long French or Italian loaf in 2-inch slices without cutting through the bread. Spread the slices with [[Peanut]] [[butter]]. Wrap the loaf tightly in aluminum foil and heat at 375' for 5 minutes. Remove the foil. Spread the loaf thinly with [[Peanut]] [[butter]] (across top) and sprinkle with chopped [[Peanut]] | Cut a long French or Italian loaf in 2-inch slices without cutting through the bread. Spread the slices with [[Peanut]] [[butter]]. Wrap the loaf tightly in aluminum foil and heat at 375' for 5 minutes. Remove the foil. Spread the loaf thinly with [[Peanut]] [[butter]] (across top) and sprinkle with chopped [[Peanut]] | ||
| − | [[Category: | + | [[Category:Libyan cuisine]] |
[[Category:Liberian Appetizers]] | [[Category:Liberian Appetizers]] | ||
[[Category:Pigeon pea Recipes]] | [[Category:Pigeon pea Recipes]] | ||
Revision as of 16:36, 19 April 2012
Description
Ingredients
Directions
Prepare 1 package ROLL MIX (follow package instructions).
Roll out on a floured board to 1/2-inch thickness.
Spread 1 cup Peanut butter uniformly over the surface.
Roll up tightly.
Holding index finger at one end of roll, swing the roll around to form a round loaf.
Lift the round loaf onto a greased cookie sheet pan with a spatula.
Allow to rise as directed on the package.
Brush 2 Tbs. MELTED butter over loaf.
Sprinkle 4 Tbs. CHOPPED peanuts over top, pressing them into loaf.
Score across the top of loaf with a knife, with lines 1 inch apart for criss-cross effect.
Bake as directed on package for a full loaf.
Break or cut into 1 1/2- to 2-inch pieces when serving.
A quick way to prepare a bread popular with children resembling the Groundnut Bread is the following:
Cut a long French or Italian loaf in 2-inch slices without cutting through the bread. Spread the slices with Peanut butter. Wrap the loaf tightly in aluminum foil and heat at 375' for 5 minutes. Remove the foil. Spread the loaf thinly with Peanut butter (across top) and sprinkle with chopped Peanut
