TikTok's Viral PEANUT BUTTER BREAD | Recipe

[@DaniaBlazin]

I love the screaming shorts, but listening to Dylan talking about and explaining what he's doing so passionately is such a joy

[@AnnikaOakinnA]

I feel like he's gone from the Fool in a Shakespeare play (wild and chaotic and witty) to the protagonist (thoughtful and profound and eloquent). (also please note that the Fool comparison is not me saying he's dumb -- in fact, Fools can be some of the cleverest characters!)

[@angemaidment5640]

He still says cimonim! 🤣🤣🤣

[@ExotikaHollow1379]

I remember in one video, he said “I’m a fool, not an idiot!”, so your comment is very fitting.

[@patriciabeard5521]

100% He's entertaining either way

[@peterharris8471]

I'm relieved to know he has a lower speed! 😂

[@Coagulantmass]

Fun fact: Applesauce works really well as a binder and, as you say, a "floofer". It's used in lots of vegan recipes as a replacement for eggs.

[@jmercedesd]

OH, yes, I remember hearing about that! :D He mentioned it acting as an agent to help along the baking soda, I'm guessing that's why?

[@localmenace3043]

I love using it in baking! Definitely prefer it to oil in cake recipes like carrot.

[@breawycker]

Good for trans guys then 😋

[@AyeNeNAy]

@@jmercedesd Baking soda is alkaline and doesn't have any leavening ability without an acid of some sort. Combing a base and an acid will result in the formation of carbon dioxide that forms bubbles in the batter. The applesauce acts as the acid.

[@stephmaroon2913]

@@breawycker what lol

[@augustaimperatrix]

I'm very happy that there's another longer video. I just love listening to you speaking. Don't get me wrong, I love your yelling too, but (now we get to the weird compliment part of this comment) I really like your active vocabulary. It's just a joy listening to you talking about things you care about :)

[@BDylanHollis]

I feel very lucky to have folks like yourself who enjoy both sides of my content. Although, my neighbours did knock on my door quite concerned as to why I was NOT yelling in my kitchen whilst recording this.

[@eamonbrannigan]

@@BDylanHollis wait actually?

[@Rissa_1322]

Seconded

[@unforgrettable]

Yes! This is exactly one of the reasons I adore Dylan - his natural use of language that other Americans have called me snobbish for using. Thank you for making me feel slightly less snooty. And thank you Dylan for being you!

[@KlutzyNinjaKitty]

@@BDylanHollis - it’s become like a comfort blanket for them. When they hear you yelling “SIMMANIM” at the top of your lungs they know you’re okay, lol

[@TankyCrobat]

I bought your book thinking that my mother would appreciate all the old baking recipes in it. She most certainly did. However, the first thing she decided to make first out of it is the peanut butter bread. She has never seen any of your content, but her immediate response was that she hasn't had it in forever, thanks to her mother growing up in the GD. She looked at the recipe and said it looks about right and went off to the store to get a bread pan lol. That sounds like an old person's response of approval to me

[@charleneclose3606]

Dylan, Darling - It's not the recipes that make your videos so popular, sweetie, it's YOU! You are an absolute delight to watch, and your "frenetic" Tik Tok videos are HILARIOUS!!!

[@priorityone08]

The man has a delivery like Groucho Marx. Lights me up.

[@jimtherotundartist]

Indeed! It’s his fun and positive energy that drew me to follow… that, plus the fact that I’ve inherited my mother’s collection of antique cook books.

[@songsthatarecatchy]

Word. He brings me joy when I'm so sad sometimes.

[@lindaoshaughnessy3671]

Can’t wait to get Dylan’s cookbook!

[@seabeacon8]

​@@lindaoshaughnessy3671 I have a lot of cookbooks. A lot of them were my mother's and I even have one of my great grandmother's from the early 1900s. But let me tell you, I am so excited to get his cookbook. He is a gem. He obviously loves what he's doing and loves sharing it with others and his joy is infectious. He really needs his own show or food network special or something. He could easily become a household name. ❤️

[@bryantretheway3809]

As an ex-pastry chef, I love your philosophy on baking! It doesn’t have to be the penultimate of its kind, it has to taste good and bring enjoyment!

[@deadshot8077]

“Penultimate” means second last.

[@No_Feelings]

@@deadshot8077 but you still get his point, so does it really matter if he used the wrong word so long as you understood what they meant?

[@deadshot8077]

@@No_Feelings sure, let’s all just use whatever words we resuscitate! I can’t see that causing any igloos.

[@catthhay8813]

…. Umm an English major here, and I do agree that being harsh on the world penultimate is… odd? It’s not a wildly different type of meaning (opposite of the intended, yes, but still in the same category of meaning if that makes any sense. It’s not like they were trying to use a word that had a completely unrelated definition) and the -ultimate- in the word does confuse people who don’t or have not studied language. It’s an easy thing to confuse, and shaming people for it just scares them away from learning, loving, understanding, and therefore correctly using, words and language.

[@deadshot8077]

@@catthhay8813 how did you learn English if nobody ever told you when you had made a mistake? How is it “shaming” to let someone know they had used the wrong word? Are you a kid, or just overly sensitive?

[@rebeccaspringer4512]

Dylan Hollis is the Bob Ross of baking. How absolutely delightful.

[@winstonc.2509]

Gold medal comment!!!!

[@tanyaredfield]

Floofy little trees!

[@stephanieellis5399]

Ooh. Good comparison.

[@Ghotstnep]

I do love how eloquent and well spoken he is, and his delivery smooth and relaxing. I could see him on a cooking channel.

[@mykstreja8648]

Um, this *_IS_* a cooking channel.

[@FuriousGriffin]

@@mykstreja8648 Um I think you know what she meant lol

[@mykstreja8648]

@@FuriousGriffin Ayup...

[@KristineMaitland]

I suspect that part of his speech pattern is due to the that that he spent his youth in Bermuda 🇧🇲.

[@stephenleader-s9x]

I'd like to see Dylan in the same kitchen as Gordon Ramsey. That'll be a laugh.

[@GlenAndFriendsCooking]

Thanks for the shoutout B. Dylan! You're doing a great job!

[@eliadbu]

nice to see you here.

[@williamking6787]

You should do a reaction to his recipe

[@u-wot-n8]

Top ten anime crossovers

[@JimsKitschKitchen]

Great seeing you glen

[@collef1136]

Love your show Glen. Fellow 🇨🇦

[@patmaurer8541]

For any bread you're unhappy with: cube it and let it dry in the oven; use for bread pudding, or in place of vanilla wafers in banana pudding! Or dippers for chocolate fondue. I've also used my mandolin to slice disappointing cake super thin, toast in the oven for just a few minutes--biscotti thins! :-)

[@Amylan1]

I love the idea of incorporating with banana pudding! The amount of failed loaves I've thrown away over the years....

[@PaulyM856]

Biscotti !!!! That's genius!!!! I love you!!! 🧡

[@empressvee]

Oh, I just said that. I should have read the comments first!

[@dashiellgillingham4579]

YES.

[@KTSourir]

Omg. Never thought Of doing that for banana pudding (which I love). Thank you!!

[@lauralittlemark4079]

I love how suave and calming his presence is when he's not yelling to ingredients.. I really hope he makes more videos like that for the most successful recipes! I bet his friends really appreciate his experiments, even the bad ones, anyway, I'd be delighted to have a friend with such fantasy in the kitchen!

[@MrDmitriRavenoff]

I like both formats. The calm manner is definitely the polar opposite of the tic-tok video.

[@lemonysnickette]

I agree. I don't want to say that I don't like the other format, I just like this way so much.

[@Ad1nfernum]

@@lemonysnickette Same! The short videos are fun, but these long ones are really educational and honestly feel like you're just hanging out baking with a friend. It's a vibe I really enjoy.

[@lemonysnickette]

@@Ad1nfernum Exactly. I could easily see myself hanging out with him. Great chill vibes.

[@TURK_182]

Gotta be a little extra for the tiktok views

[@joshuabliven3411]

So, I made your version of this recipe and loved it so much. I wanted to make it again, but I had an idea. I substituted some of the applesauce with over ripened bananas. I used 2 bananas and one cinnamon applesauce cup out of a six pack you can get at any store pureed together. That way the acid still activates the baking soda, but adds natural banana flavor to it. It tastes just like biting into a peanut butter and banana sandwich. Highly recommended, however, my loaf came out a bit dark so maybe try 50 mins instead of an hour and go from there checking with a toothpick.

[@jadecoolness101]

Interesting alteration. Peanut butter and banana are classic.

[@GaryMorin]

@@jadecoolness101 how about adding chocolate chips? YUMM

[@221b-Maker-Street]

@@GaryMorin Yes! Dylan also mentions this at 14:42 or thereabouts... 😋

[@Flamenco1313]

Ohhhhh will try.

[@3riccar10]

I'd eat mine like waffles. Add banana, whip cream, chocolate syrup and powder sugar to mine!

[@ceejay3054]

Give yourself some credit, Dylan. You are becoming a food historian and a true genius of the chemistry of baking. Your struggles are not for naught.

[@rachelleeddins9010]

Cee Jay Dylan: •A Poet, didn’t know it •Food Chemist, w/o a Nemesis ✨

[@stickinthemud23]

Where is Alton Brown?!😮

[@CleoHarperReturns]

@@stickinthemud23 I used to love Alton Brown. Now, he can kiss Dylan's ass.

[@stickinthemud23]

@@CleoHarperReturns I’m not quite sure what you mean, but my suggestion was that Alton should make a guest appearance here.

[@CleoHarperReturns]

@@stickinthemud23 Sorry, for a minute there I thought I was funny. I love Alton. It was just my classless way of saying he's been replaced in my heart by Dylan.

[@greentheryno6376]

Dylan: "I don't know what I'm doing." Also Dylan: "Here's this beautiful custom peanutbutter bread recipe that I developed myself."

[@Kittykunoichi]

The more you learn about something the more you realize how little you -really- know.

[@stargate525]

He's talking about crumb and the mechanisms behind browning. He know WAY more than he thinks.

[@chilibreath]

I love the character development.

[@teiagaw7663]

Yeah

[@RaptorTroll360]

Well that's how the whole "discovering things" works, you don't know what exactly you're doing, until at some point you figure it out.

[@michaelt1103]

Dylan has such an effortless way he interacts with the camera, it's like learning from a friend who is just happy to have you in his kitchen. Add in the great instructions and more in depth why's and why not's and it makes me want to learn all my baking from him!

[@disaace]

I do have to say I love both sides of Dylan- your zany chaotic short form content provides pure hilarity with quick wit but your short form content seems so warm and welcoming, like a culinary Mr. Rogers wanting to just tell stories and teach us things all while baking delicious goods. Worth subscribing for, indeed.

[@MaewCatt]

You said short form twice :) … I agree if the second was long form

[@superx108]

A culinary Mr Rogers, yes that is a perfect description

[@chawndel8279]

As hilariously entertaining as I find your tik toks, I'm finding that I enjoy these long formats even more. You have a lovely personality, a beautiful voice, and I especially appreciate your fully bloomed vocabulary and the way you present and explain things intelligently, but without being pompous or pretentious. It truly feels like a really good friend is sharing with us something they love and telling us why. Seriously, I would hang out and bake with you any day!

[@nancytowers4094]

Since you are always looking for different, unique cooking ideas, I have a hint for you about measuring fats ie: peanut butter or crisco shortening. If you are needing 1 cup of the peanut butter, in a 2 cup measuring cup, add 1 cup of water. Now the trick, spoon peanut butter or whatever solid fat you are using into the water till the water lever reaches the 2 cup line, thus you now have one cup peanut butter. Then dump them water out and add the peanut butter, or shortening to the recipe. This was the way my Mom taught me, and I have been cooking with this hint my whole life, and I am 77 years young. Happy baking, love your longer videos.🥰

[@bloopagaloota3961]

Agree!

[@PatHaskell]

Yes, really enjoyable to see more of his personality. Very gifted, well spoken and entertaining…hope to see more of him in the future.

[@seabeacon8]

@@nancytowers4094 he should raffle off a "Baking with Dylan" day. That would be so much fun!!! It would also be highly educational.

[@colinhoulder3712]

I agree. The Tik toks are more manic which I guess you have to be because of the limited time. Here he is more relaxed and shares more information still with the same humor. He has a wonderful personality for the camera.

[@ladybelle6506]

When he was talking about increasing the peanut butter brought about all kinds of issues because of the increased fat, my mind went directly to powdered peanut butter. But then he followed it up stating that powdered was one of the many things he tried and exactly why it didn't work. Talking about what didn't work and why along with what does work is extremely helpful for those of us that want to follow along with the recipes or use them as a start for our own experimentation.

[@SeymourLolis]

I find it odd that he didn't make the switch to skim milk. Removing the milk fat would help with his "too much fat" problem."

[@jaydenwarnke641]

I specifically wonder what would happen to the flavor if a bit of sugar were replaced with molasses. I'm not a fan of working with it of using it personally. I might try brown sugar though.

[@robynnbryar1977]

@@jaydenwarnke641 I was imagining molasses in this recipe also.

[@robynnbryar1977]

I tried peanut powder and was absolutely disappointed with the results no matter what I added it to.

[@Vivi_the_Voidwalker]

Has anyone made the Peanut Butter Bread from his cook book yet? I want to try the one with applesauce, but I also want to make the one that he thought was best. Not quite sure what to do lol. Ideas? Thanks!

[@aliciaanderson5810]

I found you on TikTok, but I MUCH prefer your KZbin presence. The calmness, adoration for cooking, and your enthusiasm to perfect recipes kill me every time. Keep doing what you're doing. I love it!!

[@ShiftyKen08]

Yes, that's exactly what I was thinking! This format is much more enjoyable

[@UshioKiss]

I love the chaotic tiktoks but I definitely prefer longer videos for sure

[@goddessmelanisia]

I like the longer format, and increased information.

[@jockfanshaw2931]

Tbh, the fact that you got a good working recipe in only 7 tries is surprising. There are professional test kitchens that take months and hundreds of iterations to get a product right. So, bravo.

[@Realistic_Secret]

He's progressed to making his own versions of the good ones, I look forward to seeing where this goes.

[@polarknight5376]

It'd be interesting if he tried to make actually food tasting versions of the bad ones, but I think that might be too expensive on a tik-tokker's/youtuber's budget.

[@emm6064]

@@polarknight5376 Some things cannot be salvaged

[@adedow1333]

@@polarknight5376 no. Water pie needs to be left alone.

[@GeekySquidoo]

Me too!

[@polarknight5376]

"Food tasting" That was a typo, but it still works.

[@ScyleOrnitier]

Dylan, can I say this whole video has grandma vibes? From the decor of your kitchen to your recipes, your soft tonality and, yes, your sweater, it's all very comfortable. Thank you for what you do. ♥

[@LaundryFaerie]

He's a combination of your favorite college professor, Julia Child and Mr. Rogers in the body of a twentysomething Bermudian.

[@LisbethStewart]

@@LaundryFaerie This!

[@xXBigBear68Xx]

Dylan, you remind me of a less scientific Alton Brown, in a good way. The way you are able to interact with a crowd that isn’t even in front of you is astonishing. You make it so personal while at the same time still managing to make it informative and all about the food. It’s wonderfully refreshing.

[@tsarminyabright984]

Now we need Alton to explain the science behind the hand mix !

[@NerdyHippy]

@@tsarminyabright984 Makes me happy to know that I wasn't the only one who feels that Alton needs to be asked about that.

[@jackiemasters8621]

Omg he does

[@hadenclaire]

Peanut Butter is honestly such an underrated ingredient for baking. I remember the first thing it baked (because I still occasionally make it) was simple 3-ingredient Peanut Butter cookies: just mix 1 cup peanut butter, 1 cup white sugar, and 1 large egg. Then dollop onto a pan and bake at 350 for 10 minutes. It's such a simple recipe but turns out so great!

[@jadecoolness101]

I would kill for a 'proper' peanut butter COOKIE recipe though. The classic peanut butter cookies are great, but VERY dense and very intense. Sometimes I just want a sweeter softer cookie that is peanut butter flavored.

[@drysoup3017]

​@@jadecoolness101put some in your regular chocolate chips cookies?

[@jadecoolness101]

@@drysoup3017 I don't think you can just haphazardly add peanut butter to a common cookie recipe though... surely it'll mess something up?

[@drysoup3017]

@@jadecoolness101 experimentation, my friend! Or just look up a recipe.

[@foxyroxytm]

I make that recipe to this day 😊 I like to melt some dark chocolate and dip half of each cookie in it and let it harden. Divine!

[@jaceyfrecklesfreak2804]

5:43 Actually, in French-speaking countries, most of your English "breads" are translated as "cakes" as we tend to bake them for a snack or dessert, like banana bread for example (very confusing when I started learning english). Thanks for coming to my TED talk (P.S. your sense of style is on another level!)

[@TheMimiSard]

I have no idea how they differ, but I always favoured banana cake over banana bread. I presume bread is slightly drier.

[@skywatcher458]

bread is drier than cake in my opinion. as you want to add something to bread like jam or something like that. cake is it's own thing. it's perfect without additional stuff while still can be added with more flavor.

[@BlueIdiotPie]

that explains some things...

[@hanif7592]

@@skywatcher458 but it moist

[@polarknight5376]

@@TheMimiSard actually quite the opposite 😅. Banana bread should be dense and moist. More like a bread pudding than a bread. We name foods weirdly here in the US of A.

[@jenni8729]

I will definitely be trying all three. My physical make up is about 70% peanut butter, so it’s necessary to my life. Thanks for being informative and fun, and doing the peanut butter bread legwork for us.😊🥜

[@chaoticgoose4286]

I tried the recipe and it tasted a little bland. I’d recommend adding more peanut butter and maybe honey or something.

[@freyarainsforth4014]

I want to try adding bananas to it but am worried it may add too much moisture to the bread could I substitute half the apple sauce with the equivalent of mashed bananas? Or do you think that would be too many flavours/ affect the rise of the bread?

[@jenni8729]

@@freyarainsforth4014 Peanut butter and banana is a classic. Replacing the applesauce with mashed banana should work. There should be enough acidity in the banana should react properly with the baking soda for lift.

[@Fuzei_Media]

I'm allergic to you

[@khdur]

I'm about 60% chocolate with a high percentage of cocoa butter. What an amazing crime fighting duo we would make!😂 #TeamTwoGreatThings 🤜🥜💥🍫🤛

[@mikjrr]

Mr Hollis: My wife made your version of the peanut butter bread and added a homemade chocolate spread to the top! It was AMAZING. The loaf didn’t last long! Keep up the great work!

[@DragonXero]

Oooh, ganache would be incredible on this!

[@janem3575]

I don't like toasting a fresh loaf, but for this... toasted with butter and strawberry jam! Dessert and breakfast.... mmmm....

[@MangaNyan]

@@DragonXero or melted peanut butter

[@DragonXero]

@@MangaNyan This would be acceptable!

[@daricetaylor737]

Did you guys try toasting it by chance and if so, how does it taste?

[@BenofLaMancha]

Honestly I genuinely love these actual, full length videos more than the 20 second long shorts. Your voice when calm and unhurried is really soothing, and I learned so much. Definitely cheered me up on a very bleak morning.

[@starzing9043]

I don’t know why you say that “Glenn actually teaches his viewers” because this video is also very informative! I loved how you explained how you developed your recipe

[@Orcthas]

He said that because when he usually making his videos on tiktok, it's does it in a fast, fun and quirky way without much information (other then the ingrediants of course), but in this video he was more informative and explains almost every detail.

[@beazyvee2732]

Dylan this was lovely. As someone who spent two years in college for Baking & Pastry Arts, it's so refreshing to see someone with such a genuine delight and enthusiasm for baking and baking history. Also, I just find your voice and mannerisms to be absolutely delightful. I don't like peanut butter but my mother very much does. I'm going to bake your recipe for her and see just how she likes it (it will probably be quite a lot.)

[@NeonPandaLyrics]

Did she like it?

[@mrhalfwit972]

did she like it? we need to know, tell us, did she like it?

[@faolangrady]

Well???

[@eclecticcode]

Soooooo...? 👀 Was it a hit?

[@tinabauer2022]

Results?

[@country4lyfe365]

This guy needs his own show somewhere on t.v... He is very easy on thee eyes, ears and is flawless with words..

[@curlygurly2112]

"easy on the eyes" is an understatement I think. ☺️

[@the1only467]

I agree, his personality would work perfectly for television.

[@harperadhd]

Facts!

[@Music-Man189]

Right, he's great with his words!

[@laykni]

#facts

[@alexia3552]

You know I think you're going to be the person to actually get me to cook/bake something. I've avoided it my entire life because I'm intimidated but dangit I do want something that tastes good that I can make from stuff I have in my own kitchen. Your insistence on cooking being accessible is really relieving

[@SerratedSkies]

I hope you gave it a try and have kept going! There's lots to cooking, but start with recipes you love and read about why they work and you'll start feeling like an expert really quickly. You deserve to eat good food you made!

[@jbell9179]

I have been cooking and baking for 38 years (since age 11) and even though I've learned some decent tips and tricks along the way,, mistakes still happen at times or I try a new recipe that is done properly but I hate the taste of. (Just ask my family about the infamous Carrot Orange soup of 2011. I'll never live that one down.😂) All I'm saying is you don't need to feel intimidated because even famous chefs have failed cooking/baking attempts. The more you practice, the more you will improve. Don't expect instant perfection and have fun with it. You never know, maybe you're a real pro in the making! I hope you give it a try. 😊

[@filon4you1510]

Zawsze trzeba próbować i próbować aż będzie dobrze

[@silvermom1971]

My grandmother was raised during the Great Depression and she insisted I learn to cook those kind of recipes. I know how to make biscuits and sawmill gravy, bread and pies from scratch. She also taught me how to can fruit and vegetables. But I digress, your videos have given me something to laugh about. Thank you and please continue.

[@loadedhot1034]

You ever make Ham gravy? That was my granpas speciality.

[@bigjuicychugs]

The sawmill gravy sounds interesting!

[@scotwelker9741]

First discovered Dylan on TikTok. Enjoy his comedic value from that perspective but after discovering his KZbin channel, I'm even more enamored. Not quite as whacky and reminds me of some of the programs we USED to see on Food Network where they actually taught you how to cook rather than just working on their star personality. Love you, Dylan! Keep them coming!

[@jedediahcoulbourne1791]

He gives me some PBS weekend cooking show vibes that I watched when I was a kid and that makes me smile

[@iamsongforsomeone994]

He reminds me of the show Good Eats with Alton Brown.

[@TaylorVonStrasser]

You are the modern Alton Brown and I love it. For not being a "professional", you are very knowledgeable and have a very good understanding of food theory.

[@monroerobbins7551]

Honestly, this fellow summarizes my new found love for these kinds of recipes. It’s because they’re so simple. Not crazy complex, not with exotic ingredients, it’s stuff you can get at your grocer’s, or even stuff you have on hand you wanna use up in a fun and tasty way. It feels more universal, and I like that.

[@lolly-loushowtos6834]

To the man who says he's not a baker, looks like you have the beginnings of your own cookbook. I love your videos. They are so much fun.❤

[@debrandw246]

Yes ...!!!!!! PLEASE START YOUR OWN COOKBOOK. YOU ARE A BAKER. X

[@CG4323_1]

Dylan making long form baking content makes you feel like not a KZbin viewer, but more like a friend of Dylan that was invited over for some conversation, but you end up watching as he makes magical pastries and breads and you talk about each others passion for cooking while waiting for the bread to bake.

[@HFHoss75]

Only need a cup of coffee to round out the visit.

[@freddimorris8573]

Have you used your peanutbutter bread to make a jelly/jam sandwich? My grand daughter and I love watching your videos.😊😊

[@ninjawolfgame]

@@freddimorris8573that sounds like a good idea

[@ticupponee]

"Door hinge" is about the extent of my baking skill so I'm actually really excited to try this recipe. All of them! I love these longer videos too, it's just nice to see you unhurriedly speak about something you genuinely enjoy doing. Also you and I seem to have the same feelings about peanut butter! Like 80% of my existence is pretty much GIVE ME MORE PEANUT BUTTER.

[@Chewystein.1]

Your TikToks grabbed my attention, but these long form videos are perfect. The way you explain things with a perfect mixture of zazzle and education, plus your soothing voice as you walk us through the recipes, it’s just plain good. It’s refreshing. Also, do you have the WAVES cookbook from 1941? If not, I do and would love to share some recipes out of it. My grandmother made one in it and it’s pure perfection.

[@SelkieTears]

you have the same energy as a teacher who is really passionate about the subject they're teaching and whose classes all the kids uninimously agreed were their favourite! its so.. comforting and delightful!

[@sidilicious11]

Well said

[@mariamarks6237]

I was gonna come and comment that Dylan, in this video, reminds me of Alton Brown on Good Eats. When I seen your comment it made me realize why! YES! The passionate teacher energy! I have only ever seen it before with Alton Brown, and Dylan definitely gives that vibe!

[@karinferguson5057]

My teenaged granddaughter introduced me to you on tik tok, and we spent a lot of time laughing with you. I’m loving these on KZbin. One would never know that you didn’t learn to bake with your grandmother! Keep doing it. It’s wonderful!

[@thisismyname3328]

As best as I can figure, this is the recipe for those of us not using cups: - 8oz (500g) Plain/All-Purpose Flour - 1 tsp Salt - 1 tsp Baking Powder - 1/2 tsp Bicarbonate of Soda - 1 Large Egg - 2oz (120g) Milk - 6oz (320g) Caster Sugar - 4oz (250g) Peanut Butter - 4oz (250g) Apple Sauce - 350f is about 180c, baking this in east mids, UK, with a fan oven, needed about 45-55 mins I've not yet made this, so I'll make alterations later!

[@LisaCupcake]

Find a converter online. I looked at some of these and it looked like you doubled some of the measurements.

[@mychemicalcookie]

1 oz ~= 30g (28.5g to be more precise and accurate but 30 is close and easier). Halve the gram measurements for the flour (2 cups = 240g according to usual conversion for unpacked, properly measured and leveled flour), the rest is where the grams are about right but the cups/oz are not: The milk, peanut butter and applesauce ounce measurements are way too low. 1 cup of peanut butter at 33g per 2 tbsp (going by the nutritional facts on my own jar of Jif) is 264g or about 9 oz. 1 cup of applesauce is approx 8 oz or 228g. 1/2 cup of milk is 4 oz or 114g.

[@thisismyname3328]

@@mychemicalcookie oh, brill, thanks!!

[@wingedfish1175]

Jesus justs buy a measuring cup the whole beauty of these recipes is exact measurements aren't a big deal

[@mychemicalcookie]

@@wingedfish1175 lots of people don't have measuring cups and don't feel compelled to buy one for one recipe. Gram measurements matter if it's all you have to use and it would be difficult to even get general proportions anywhere close to what the recipe intends without actual numbers.

[@jenniferdas7809]

I love that you talk about the recipe and some history and context and how-tos and a whole conglomeration of things. I love that you are low key but definitely full of personality. I love how your face lights up (except for prune whip) when you taste your handiwork. Please keep making these longer format videos as well as your TikTok content.

[@warrentode4309]

I looked through the comments to see if someone answered your question about the amount of baking powder being used in the vintage recipes, but didn't see it. So basically, baking powder is sodium bicarbonate and powdered acid. You can make baking powder in your home using baking soda and cream of tartar (powdered tartaric acid that is typically made from grapes). So in essence, you answered your own question while you added the applesauce to your own recipe. The amount of baking powder being used in the vintage recipes is intended to make up for the lack of acidic ingredients. This is why you were able to use less baking powder and just add a bit of baking soda along with the applesauce to get the results you were looking for.

[@isaacmejia2804]

It’s amazing to think that from previous longer videos you went from “I don’t know how to cook, I just follow the recipe and pray” to “Here’s my own version that I invented!” Cheers my guy! Love all your content

[@asdfqwerzxcv098]

My guess on needing so much floof powder would be that its less about peanut butter's fat content compared to butter, but about the size of the particles. Ground peanuts are going to be much larger particles than suspended fat globules, so you end up with a coarser mix that will result in a final cake with larger, but fewer air bubbles that need more floofing? Just a guess though, and more from a rudimentary knowledge of science than any baking experience (as anyone who's had my cheesecake will tell you!)

[@DumbChaoticPhoque]

Cool

[@CLMURD]

Dare I ask the particulars of your cheesecake?

[@Dctctx]

@@CLMURD I think it’s best not to

[@miippi]

It's cause the dough doesn't have yeast. Floofpowder creates gas, and makes it... well, bread. And not a brick.

[@tobiasfaez2842]

It could also be because it has a higher protein content than butter? That begs the question on if you’d bake bread with eggs or other protein rich ingredients for whatever reason if you’d need more floof powder with them like peanut butter or not

[@flythereddflagg]

This is freaking interesting to watch. I've never seen someone actually try to develop a baking recipe and seeing the process is actually fascinating.

[@viperhalfdragon]

I finally got myself together and made Dylan's peanut butter cake and I have to say, it was one of the best I've made in quite a while. I chose to go with chunky peanut butter and it gave this wonderful effect of peppering whole peanuts throughout. A resounding success all around, I take my hat off to you. (been a chef for over 10 years, this is something I'd serve in a restaurant easily)

[@daricetaylor737]

Have you tried slicing the bread and toasting it?

[@deniseyoung2988]

Nice!

[@torunsmok5890]

@@daricetaylor737 this feels like a really good idea but it could also go horribly wrong... That said, if it does work, add a little jelly or jam of choice and it's like a pb+j but more dessert-ey

[@maddenboseroy4074]

@@torunsmok5890 Or Nutella.

[@TamyM]

I love how calming these longer videos are and that final bread sounds HEAVENLY

[@melmarmcn777]

My dad was a registered dietician. We were always eating healthy meals, and my parents were always trying to incorporate various forms of protein into our meals. My paternal grandfather had a recipe for buckwheat pancakes. Which are apparently hard to make authentically because it requires a live starter culture, and granddad (Daddy Mac) had one that he'd kept going for years. He gifted part of his beloved starter to my Dad, and every Sunday we'd make brunch, which sometimes featured Granddad's beloved buckwheat pancake recipe. As I mentioned before, my parents were always looking to incorporate peanut butter into everything. So, I grew up putting peanut butter on my pancakes, and my absolute FAVORITE combination of this was (drumroll) Buckwheat pancakes with cut up strawberries added to the batter, peanut butter generously slathered on each pancake, with pure maple syrup, and a glass of cranberry juice over crushed ice. Pure. Heaven. Great, now I'm hungry 😂😂🥰😍

[@lettuce7378]

oh my goodness that sounds so delicious

[@wmichaelh29]

Buckwheat; my favorite pancake.

[@beachblythe]

I love peanut butter on pancakes!!

[@christinamcneil5501]

I grew up living with my grandparents and my grandfather used to make Buckwheat Pancakes almost every weekend but the recipe died with him 😢. I have tried recreating it using various recipes but nothing compares to his. They sound like the ones you describe. I was only 11 when he died but do remember that he used a starter.

[@lukethomas658]

I like this format so much more than the shorts. It makes me smile when I see you use Food Club products. It's a store brand and the history goes right back to your midcentury interests.

[@IamAdamWe]

Your recipe is wonderful! I live in europe so I went ahead and did some careful metric conversions for it, added my own spin with white chocolate chunks (goes well with peanut butter) and now all my family and friends are addicted. I figured I'd share my conversion of the recipe here (scaled down to use all of a 200g jar of applesauce): 192g flour 5g salt 3g baking powder 200g peanut butter (make sure its the american stuff) 100g nice white chocolate, cut into small chunks 1 large egg 120g white sugar 200g applesauce 95ml milk 2g baking soda Follow the instructions in the description, bake at 170C for 40-50mins until a toothpick comes out clean when inserted, I think my oven runs a bit hot, so maybe try 180C and let me know.

[@gebbo221]

This video is actually really nice to watch. It calms me, in a weird way. It's really nice listening to Dylan talk. It's also just more proof that Dylan should make a cookbook someday.

[@travelnutesther9781]

Preferably an audio cookbook! 😁👍

[@marcostheblinkedscout1309]

If it was just his tiktoks i would say no BUT if he does his own recipes like this more often, that would be really cool

[@maddenboseroy4074]

@@marcostheblinkedscout1309 He COULD salvage the bad ones/eggies he's made on TikTok.

[@Viniter]

Seeing how many tries it took you to perfect your recipe gives me a lot of appreciation for people who were developing baking recipes during the great depression.

[@tsabanski]

Since a stronger flavor is linked to the combined density of particulates, watering down your peanut butter through the process of adding to the wet first is breaking down the peanut butter enough that you're no longer getting dense particulates of peanut butter. Mixing it with the dry ingredients first makes little tiny protected "clumps" of particulates that are harder to dilute when adding the wet ingredients, so you get stronger flavor notes throughout.

[@markmallecoccio4521]

You're a good dude for shouting out Glenn and Max! I'm always glad that there is very little drama amongst the food-tubers.

[@Draygarth]

I just made your recipe. It's the first thing I've ever baked. I decided to add a cup of milk chocolate chips. It was a good choice. It's basically a peanut butter cake now. It turned out great thanks for teaching it.😊

[@sophiawright8688]

I used half and half, that is good too. I did milk chocolate chips.

[@skydragon84]

When you get a chance, try whipped cream instead of icing on a cake. It will change your life!

[@goldenrupee136]

I just made Dylan's recipe, it just came out of the oven and it is SO GOOD. Props to him for finding the delicious answer to the question "can I make this better"

[@wc3202]

Love this bread! Love you! Welcome To You Tube! Don't stop making these videos. They're great!

[@y45uh1k0]

I've actually personally made this after your video, and I can happily say the whole family enjoyed it! I've barely ever baked before, most things just go straight in the oven from a packet, but this was really fun to do. One problem; my stepmom is lactose intolerant. So I made a version with almond milk instead of whole milk, and it turned out just fine; she loved it as much as the rest of us. Thank you Dylan for all these recipes you're doing; I'm looking at several others to guinea-pig my family on! :D

[@cepheuslu7330]

How lovely! I'm excited to read about the almond milk working out. I'm the only one in the house with lactose issues, so when I make something, I just deal with it and prepare myself to get sick. But now I can make this without worry!

[@Arkay66]

@@cepheuslu7330 Just use lactose free milk. It's been working for my Mom and sister for decades, and no one else can taste any difference.

[@shyshy1894]

I’m glad us lactose intolerants can also enjoy this meal! Thanks for testing this out for us!

[@Bannimann2]

Why not just use lactose free whole milk? 🤔 Or maybe that's not a thing where you live?

[@y45uh1k0]

@@Bannimann2 Often they end up being more expensive than the one we currently use, or simply a bother to bring home instead. But that's just us :P

[@RhiannonSmudge]

I seriously love these longer videos, it feels like we're chilling with Dylan while still having some snippets of his chaotic humor plus we get the added bonus of seeing a full breakdown of these recipes, I really need to try this

[@JynxPryde]

"...plus we get the added bonus of seeing a full breakdown..." Yeah that too OH WAIT you meant of the recipe. Yeah my brain somedays...

[@verenal.1477]

I‘m just going to reiterate what so many have said before me: I love your longer videos. I watch a lot of content on KZbin - including lots of kitchen-y content - and you have such an open, loveable manner while speaking eloquently and quickly. I absolutely love your energy. If you enjoy making these longer videos: please make more of them. There‘s definitely an audience for them!

[@erikhartwig6366]

“sometimes we just want recipes which are simple, easy, devoid of skill, can be made with things in your kitchen and taste incredible” Brother, this has been my quest for the past 20 years

[@Modmadmod]

regarding the opening observations as a) a very very very tired millennial and b) someone with chronic pain and a wonky joint condition to match, finding recipes which are startlingly simple are always my favourite and a complete blessing because I can contribute to a party or even my own self indulgent joy without having to suffer for it. the 'magic' recipes you post and things like the two-ingrediant cookies are not only a life saver but also inspirational and inclusive, thank you for finding and sharing these little pieces of magic! p.s. you do know that literally everyone on tumblr adore you right you're like genuinely the no.1 online chef over there

[@kaitlanparks8061]

Which conditions do you have? I was diagnosed with fibromyalgia and autoimmune arthritis at 23 and have to test yearly for RA. I also struggle with intense pain that rarely subsides. You don’t have to share if you wish not to, I was just curious. I felt as if you and I could relate.

[@Modmadmod]

@@kaitlanparks8061 EDS, and it suuuuuucks

[@mrsmmoose6775]

@@kaitlanparks8061 ...you might want to see if joint hypermobility is an issue for you (try the Beighton test), and if so whether it's at the root of your pain. Jeannie di Bon has amazing advice on KZbin for us autoimmune/EDS bendies 🙂 ETA: Sorry, this was meant as a reply to a different comment, but might be helpful anyway!

[@TheKillahKyla]

I was unaware that Tumblr still existed 😮 am I too old or too young at 38?

[@Modmadmod]

@@TheKillahKyla neither, possibly the perfect age but it doesn't have an age limit just be aware that it is a hellsite with many strange esoteric traditions

[@lemmingsworld]

I tried your version of the recipe today, and added milk chocolate chips. While the loaves baked my kitchen began to smell like a warm peanut butter cup, much to the delight of everyone within range. The taste….sweet baby hippos, B. Dylan. It was magical.

[@candyclaws7693]

I made his version and had started it without realizing it called for applesauce, luckily I had some pumpkin on hand that I had just roasted and I substituted it and also added 1C of chocolate chips. This is hands down the best quick bread I have ever made or eaten. The peanut butter improves the texture so much. I had it for breakfast the next day and it's just as good as it was when I made it. Next time I'm going to substitute banana and this may become my permanent banana bread recipe, it's that good.

[@rimmersdoll3]

Thank you so much for this comment! I have “PB squared” sandwiches (peanut butter and pumpkin butter) a lot and the two of them go amazingly well together. So I’m happy to hear that I could make such a substitution!

[@blueminutes4686]

Please never change your kitchen. It's so perfect!

[@lankira]

I love watching these longer videos from you. It feels like chilling in the kitchen with a friend, something I really enjoy and miss. I used to sit in the kitchen with my folks when I was growing up. They'd cook and we'd chat about anything and everything. Eventually, this led to me as an adult asking friends or SOs to sit at the dining table or hang out near the kitchen while I cook or bake. I don't get that much lately, but these help fill the void. Thank you for that.

[@jadefalcon001]

Your short stuff is great, but this long-form is a *spectacular* companion format. Greater than the sum of the parts, taken together you're my new favorite culinary presenter! Wonderful stuff. I'm looking forward to your next adventures!

[@WidescreenJohn]

My wife made the applesauce version tonight and it's amazing! Minimal hints of the applesauce flavor, but it's incredibly moist and the peanut butter flavor is perfect. The whole family loves it!

[@carolnorton2551]

I can tell you "a door hinge can make this" @1:44.. very encouraging to me, actually .

[@chazjohannsen]

I made this with extra crunchy peanut butter b/c the store had nothing else at 8 pm, but I had to have it. I also added chocolate chips for the choco-PB goodness!

[@rin_okami]

:0 I don't usually go for crunchy pb but that sounds AMAZING

[@exoticsradiopodcast3879]

More episodes like this please. Being older there is some nostalgia with a modern twist. I appreciate it being wholesome, no cursing, straight and to the point with comical commentary on the side. You really out done yourself. Please keep it up.

[@countzachula1149]

"Sometimes we need a recipe that is simple, easy, devoid of skill..." I cannot tell you how much I felt that

[@jtodisco24]

Dylan, this is my first video I have seen from you that is not a short. I sincerely enjoyed this video and look forward to more of your style teaching. You may not have a degree in food history but i enjoyed it all the same. Thank you Dylan

[@DrewCJuice]

Interesting find about needing to mix the peanut butter with the flour first! It mimics a pie crust/shortbread technique where you are coating the flour particles with the fat which prevents gluten development. I think that's why you found it to have a much better texture because that oily coating around the flour particles prevents a tougher gluten network from developing like in a normal quickbread. So instead you end up having the egg acting as the overall binder for the bread instead of the flour.

[@kato2048]

This actually makes perfect sense. Having the egg as the binding agent instead of the gluten I imagine would result in a more cakey and moister crumb. I also think that adding the peanut butter into the flour instead of the milk prevents the peanut butter molecules from breaking down as much allowing for the peanut butter flavor to become more pronounced; since in milk you'd mix until fully dissolved but when mixing liquid into flour you'd only mix until just incorporated.

[@anio1349]

Interesting observation. I'm considering trying it with an allergy friendly (for me) flour. And most of my bread experiments are rather dismal due to the lack of gluten 🤔

[@storiesfromthebadlands853]

@@kato2048 I was wondering if it was just that the peanut butter is actually spread across the bread better by coating each grain of flower.

[@spacerapunzel]

@@anio1349 i wouldn't be surprised if you find a lot of older loaf recipes work better as gluten-free for this^ exact reason, as the quantities for gf variations (for binding agents, fats & proteins) are better matched in my experience.

[@jodiblumenfield5797]

The chunkiness on top, due to the way in which you mixed in the peanut butter (into the dry, with fingies) is why the peanut butter flavor is stronger. When mixed in with the wet, the tiny little PB particles are soooo spread out (as is the PB oil) that the flavor gets lost in the rest of the ingredients. So very entertaining to watch you bake, and learn, and teach - you are much better than you think, and you're adorable too 💕

[@BradLudwigsaccount]

I love your TikToks but this format is a great "deep dive" into the recipes and explaining the WHY. Thank you for exploring this format of video. It's incredibly informative and helpful.

[@foxxknight8847]

I adore your high energy TikTok shorts, but these longer form videos that are more chill and generally informative are awesome as well.

[@Risaspieces1967]

Hello Dylan, a first time commenter. I run a lunch counter and bake all the treats myself and tried your version of this recipe. Did my customers like it ? Uhm I had to bake 3 loaves in one week ROFL So yes indeed they loved it ! And it smells divine as it's cooking, it draws people over as they enter the store. Love the tiktoks they're very funny but these longer ones are my favourite because you have time to explain why you do things the way you do. Thanks for the great recipes, I'm really enjoying them. Cheers RJ

[@rltt379]

The fact that I'm 3minutes into a baking tutorial that has the same feel as the shorts but is also informative is insane. Keep up the great work is all I can say.

[@nonbinarystarsystem]

I baked the original one (with added chocolate chips) and it was so good, but you're definitely right about the lack of peanuttyness. I think the chocolate helped add some sweetness that did bring it out a little more. Interestingly I also found it kind of dry, and I was going to swap out the white sugar for brown sugar on my next go to see if it brought some more moisture in, I know it does but with so little of it it'd be interesting to see if it made a tangible difference. The apple sauce is such a good idea, I don't know how I'll feel about the added flavour but I do like apples and peanut butter so I imagine it will be different but just as good. The other thing I want to try is using other nut butters, I think almond butter with added cherries, or walnut butter with a little coffee and dark chocolate chips (even pecan with a maple syrup glaze?) could be good if I could get it to work. You've just pushed me a little further down the path of experimenting with it! On another note, I really enjoy these longer form videos. I love the short ones of course, but these remind me of your lives (only perhaps a little more polished!) You're articulate and entertaining, while still being your wonderful self which it's always a joy to have more of. It's also very easy to see how much you enjoy doing this which makes me so happy! I've been watching your content for some time now, back when it was car content, and I have to say seeing you grow in confidence and skill with your baking, as well as seeing the joy it gives you to not only do it yourself but share it with us, has been nothing short of a delight. Selfishly, I look forward to some more long format videos when the mood or inspiration strikes you. Unselfishly, I'll be popping my mothers brownie recipe in the post for you along with some of my grandmas favourites from the wartime (rock cakes, anyone?) when I next get chance to go home and copy them up. I hope they bring you some of the joy you bring me!

[@MsIvalane]

Ooooh those other nut butter combinations sound wonderful. Have fun!

[@nonnieamiens989]

I'm not sure how to make up for the added moisture of the applesauce, but if you're using brown sugar, that is naturally acidic and will cause the baking soda to react! I think you could compensate by adding an extra egg, for similar binding qualities and liquid

[@Drakochannojutsu]

I'd love to hear how those other nut butter combos turn out! They sound delicious

[@maddenboseroy4074]

Hagrid would like rock cakes.

[@Relentlezz41]

I hope I see many more long videos from you. Your work, your speech, and talent of depth you go into is all simply brilliant.

[@romanlegion5837]

His entire attitude and atmosphere reminds me of old Julia Child videos. Really simple background and presentation, his own charm and personality, he isn’t trying to be super complex or fancy. It’s so wonderful to watch. Him and Babish make me want to learn more about cooking and baking

[@hannahswartzel-rausch4982]

Same I get a really relatable vibe like Julia

[@ExecMoose]

Having never baked so much as a potato in my life, your recipe was super simple and easy to follow, and it turned out amazing! I added 1/2 cup of choccy chips and it's the perfect combination of peanut butter and chocolate. I will definitely be bringing this to the table at Thanksgiving.

[@ExecMoose]

Update: This is now my dish to bring at every family event.

[@atlasllm]

I'm extremely happy Tumblr introduced me your content. Your shorts are hilarious but this longer video is genuinely very calming and educational to listen to. :D!

[@bilajina6798]

Delightful. That's the word to describe this here man. Absolutely delightful. Yes.

[@LeyliaFireheart]

Ive watched a couple different cooking youtubers (aries kitchen, babish, claire saffiz and the test kitchen crew, etc...) but you're the first one I actually baked along with and I think it because you keep everything so simple and conversational. It's refreshing in its own way. I also love your kitchen and the vinatge vibes

[@jampsonn1826]

Someone give Dylan his own cooking show already! The personality, the vocabulary, the passion for good food - this is Ina Garten for today's youth 😄

[@jaredf6205]

Needs a bit less personality.

[@kylebishop9519]

Dude could be the next Alton Brown and I'd be down. Authentic, entertaining, and educational.

[@flamerollerx01]

I disagree. I think he can go much further not tying himself to mainstream media. They are a dying medium for delivering entertainment. They're outdated, outmoded and out of touch with technology.

[@TheNoahness]

@@flamerollerx01 do you watch cooking shows? They've come pretty damn far in terms of everything you mention.

[@elliotcheung682]

@@jaredf6205 less personality are regular joes. Dylan here add the perfect amount of flair and witha vast vocabulary that makes your ears tingle!

[@TheLizard199]

Please make more of these long form videos, they’re so good and I love how they have high energy but aren’t overly edited. Very nice

[@onebigadvocado6376]

I'm loving this longer format. It's almost like a video essay, but somehow it also feels like we're just hanging out with you and baking, which sounds like a wonderful time ❤

[@anitas5817]

This was not only hilarious, it was incredibly fascinating to hear what happened when you tried to increase the peanut butter. I’m definitely going to try this. With and without chocolate chips.

[@Dr.Bright87]

I NEED more of these longer videos. I'd love to see you break down your "worst" recipes and make them palatable for modern tastes. Keep up the fantastic vids!

[@rosalindgeorgiefenn477]

I'm just going to say it, I don't think I've ever found another cook so engaging or as dreamy! Thank you Dylan!!

[@erisdiscordia5429]

You clearly haven't spent enough time staring at Chef John's meaty knuckles.

[@ghostofthefuture]

It's remarkable how these longer form videos are so good. Dylan's obviously excellent at the quick, punchy tiktok recipes -- but these longer, talkier explorations just feel so natural.

[@vegetariansuniteworldwide8091]

I really love when he uses funnier versions of words like “eggies” and “chockies”. Dylan, you are the bomb!!!

[@gabeb9495]

Same

[@rosehill9537]

And Floofs for raising agents as that's my daughters nickname for our dogs.

[@AxlLeigh]

SYMANON!!

[@mpeanut5066]

Seems like maybe he has kids?? I refer to all my baking stuff similarly to my 3 year old when I teach her how to make things and it definitely carries into my daily vocabulary 😂 maybe I'm wrong but that's def how it comes off to me. I've called my partner and asked for eggies multiple times lol

[@maddenboseroy4074]

MOO JUICE! FIYAH! (and some 'nilla)

[@archionblu]

I absolutely LOVE when you do these longer-form videos! I know they're exponentially more work, but you are down to earth and warm in these that's hard to get with your shorter videos (as hilarious as they are). Congrats on finding your perfect peanut butter loaf!

[@mudbug91]

I absolutely love these longer videos. When it popped up on my phone I literally jumped for joy. Please keep these wonderful videos coming. Watching these has awoken a need to bake in me that I didn't know I had, thank you. P.S. I am totally getting the ingredients to make all 3 versions tomorrow. Looking forward to it

[@djmenkiti8752]

You have quite an entertaining and outgoing personality. I learned more from you than my younger years at baking school lol!! Good job Dylan!!