Peanut Butter Bread

2/3 cup Peanut Butter
1 tablespoon Soft Shortening
2/3 cup Milk
3&1/2 teaspoons Baking Powder
1/2 cup chopped peanuts
1 cup Sugar
1 Egg
2 cups sifted all purpose Flour
3/4 teaspoon Salt
1/3 cup Vinegar or Sherry

Method: Beat sherry, peanut butter, sugar, shortening, egg and milk together until blended and smooth, resift flour with baking powder and salt. Add to first mixture blending just until smooth. Stir in peanuts. Spoon into well greased loaf pan 8&1/2 by 4&1/2 by 2&3/4". Let stand 20 minutes. Bake at 350°F or Gas mark 4 (moderate oven) for 1&1/4 hours or just until loaf is done.

Turn onto wire rack. Cool thoroughly before storing.

Yield: 1 loaf.

Note: All purpose flour, also known as general purpose flour or family flour. This flour milled from selected high protein wheats. Self raising flour is made from all purpose flour to which leavening and salt have been added.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.108.