This recipe was adapted from one in Clayton’s Book of Breads, my favorite cookbook for yeast bread. I first made this bread in 1993 when I was looking for something tasty and a little different to take to the office for my morning breakfast toast after an hour-long commute. I love the light peanut butter flavor and the little bits of peanuts.
PEANUT BUTTER YEAST BREAD
- 3-½ to 4 cups all-purpose flour, divided
- 1 Tblsp. Instant dry yeast (fast acting)*
- ¼ cup brown sugar
- 2 tsp salt
- 1-¼ cups 130 degree F water
- ¼ cup creamy peanut butter
- ¼ cup finely chopped dry roasted peanuts
*The “Instant“ or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.
Two 7-½ inch loaf pans, greased
In the large bowl of an electric mixer, place 1 cup flour, yeast, brown sugar, salt and 130 degree F water. Begin to mix with paddle beater on medium speed – add peanut butter. Continue mixing for 3 minutes on medium speed. Add chopped peanuts and beat for 30 seconds. Remove paddle beater and insert dough hook.
Beat for 6-½ minutes on medium speed, gradually adding flour as needed until dough is smooth and elastic. Place in a greased bowl, turn once, cover and place in a warm place to rise for 30 minutes.
Punch down dough with your knuckles to deflate and divide in half. Place half of dough on a lightly floured board and form into a loaf. Place in a greased loaf pan.
Repeat with the remaining dough.
Cover and let rise in a warm place for 30 minutes.
Preheat oven to 375 degrees F
Remove cover and bake loaves for approximately 35 minutes until surface is brown and bread is done (should sound hollow when tapped on the bottom of the loaf). Remove from pans to a wire rack to cool. Brush the tops with melted butter for a softer crust.
Makes two 7-½ inch loaves