Three Ingredient Peanut Butter Bread

                2 cups all-purpose flour

1 cup creamy peanut butter

1 3/4 cups whole milk (or any milk you have on hand)

Directions

Preheat your oven to 350°F (175°C). Lightly grease a standard 9x5-inch loaf pan with a bit of oil, butter, or leftover bacon grease—whatever you have handy.

In a medium saucepan or sturdy mixing bowl, combine the peanut butter and 1 cup of the milk. Warm gently over low heat or let it sit at room temperature for a few minutes, then stir until the mixture loosens and becomes smooth and pourable. This makes it easier to blend with the flour.

In a large bowl, add the flour. Make a well in the center and pour in the peanut butter mixture.

Add the remaining 3/4 cup milk a little at a time, stirring with a wooden spoon or sturdy fork until a thick, heavy batter forms. It should be dense but evenly moistened, with no dry pockets of flour. If it seems too dry to come together, add another tablespoon or two of milk; if it feels overly loose, sprinkle in a spoonful of flour.

Scrape the batter into the prepared loaf pan. Use the back of a spoon to press it into the corners and smooth the top. The batter will be quite thick and rustic-looking—that’s just right.

Bake on the middle rack for 45–55 minutes, or until the top is a deep golden brown and firm to the touch. A thin knife or skewer inserted in the center should come out mostly clean, with maybe a few moist crumbs but no wet batter.

Remove the pan from the oven and let the bread rest in the pan for about 10–15 minutes. You’ll notice a gentle sheen of peanut oil on the surface as it settles—that’s part of its charm and helps keep it moist.

Carefully turn the loaf out onto a wire rack or a clean towel to finish cooling. Let it cool until just warm before slicing; this helps the dense crumb set up so the slices hold together.

Slice into thick pieces. Store leftovers in a plastic container with a tight-fitting lid at room temperature for up to 2 days, or refrigerate for longer keeping. The texture will stay dense and sturdy, just the way those old-time loaves were meant to be.