Two; (1/4-ounce) packages
; (5 teaspoons)
; active dry yeast
1/2 c Warm water; (110F. to 115F.)
1 1/2 c Warm milk; (110F. to 115F.)
1/2 c Honey
1/2 c Creamy peanut butter
1 tb Salt
1 1/2 c Whole-wheat flour
1 c Unsalted roasted peanuts;
-chopped
4 c All-purpose flour; up to 5
In a large bowl sprinkle yeast over water and let stand until foamy, about
5 minutes. Add milk, honey and peanut butter and stir until peanut butter
is incorporated. Add salt, whole-wheat flour, and peanuts and stir until
combined well. Gradually stir in 4 cups all-purpose flour, stirring until
mixture forms a dough. Knead dough on a floured surface, incorporating as
much of remaining cup all-purpose flour as necessary to prevent dough from
sticking, until smooth and elastic, 8 to 10 minutes.
Transfer dough to an oiled deep bowl and turn to coat with oil. Let dough
rise, covered with plastic wrap, in a warm place until doubled in bulk,
about
1 1/2 hours.
Punch down dough and turn out onto a floured surface. Knead dough 4 times.
Divide dough in half and form into loaves. Put each loaf in a lightly oiled
loaf pan, about 9 by 5 by 2 inches. Let loaves rise, covered loosely with
plastic wrap, in a warm place until doubled in bulk, about 1 hour.
Preheat oven to 350F.
Bake loaves in middle of oven 45 to 55 minutes, or until browned and sound
hollow when tapped. Cool loaves in pans on racks 30 minutes. Invert loaves
onto racks and cool completely.
Makes 2 Loaves.
Yields
1 servings