How to use peanut butter to make a killer bread
Mike Breen is a leading expert on bread and bread making.
He has developed an approach to the classic peanut butter recipe that has been shown to increase the shelf life of bread by up to 50 per cent.
This is the subject of his new book, The PB&J Killer Bread.
The PB&j Killer bread recipe comes from the old standby of the “sourdough”.
This recipe, which is used in a number of European countries, is the one that most people will come up with.
It is basically made from wholemeal flour and water, which, in a typical recipe, requires a minimum of 4 to 6 hours of cooking time to fully digest.
But with a PB&ja killer bread recipe, there is no longer a minimum cooking time.
Instead, it’s a matter of a few minutes to prepare the bread, and that’s it.
The basic recipe is to add some peanut butter in place of the flour.
This helps to increase its flavour, but also allows the bread to be made easier to knead.
It’s possible to omit the water, as well, and this will result in a much higher shelf life.
The recipe itself is fairly simple, as it uses just a few ingredients: water, yeast, salt and flour.
It doesn’t have to be fancy; it’s quite simple.
The bread will still be quite thick, but you’ll notice that it doesn’t need to be quite as firm.
The water will be left out to ensure it’s more elastic.
If you have a larger amount of ingredients to work with, you could opt to use a higher salt and/or more flour.
To make the bread easier to make, you can add a teaspoon of salt to each bowl of flour and add it to the bowl of water.
The dough will be a little thinner than usual, and will need a bit more effort to kneed it.
To add the peanut butter, add a tablespoon to the dry ingredients and a tablespoon of water to the wet ingredients.
You will need to add this to the mixture as the dough starts to rise.
The dough will start to rise on a countertop, and once it has risen, the dough will come together, form a ball and then rise again.
The PB &j Killer recipe also needs a couple of extra minutes to rise in the oven, which will ensure that the dough is fully baked.
Once the dough has risen once, it should be allowed to rest for around 20 minutes before it is ready to use.
Once it’s ready, place it in a bowl of cold water, and cover with a kitchen towel.
The bread will rise again after about 30 minutes, and the mixture will need another 20 minutes to completely absorb the water and yeast.
You can do this by letting the dough soak in a bucket of water for around 10 minutes, or by leaving it in the fridge overnight.
When the bread has risen to the right temperature, you should see a crust forming, and it will be ready to roll.
You should also remove the dough from the bowl, and let it rest for about 5 minutes before rolling.
This is what the PB &J Killer bread looks like, ready to be rolled out.
The ingredients for the recipe are simple, and can be found in a supermarket or at the local bread shop.
It can be used to make any bread, or as a snack.
To use, simply roll out the dough on a piece of plastic wrap, place a thin layer of dough over the surface, and roll it out to a rectangle.
The roll is very flexible, and does not need to dry out completely before being cut.
You don’t need too much flour to roll out a PB &ja Killer bread, as the recipe calls for a minimum amount of flour.