Here’s a tasty, easy bread that’s perfect for peanut butter and jelly sandwiches, as well as toast or just enjoying with a meal. My husband really liked this…it’s great just buttered! We also tried it with chicken salad sandwiches…very good.
Instant yeast makes it fast…only a 10 minute rest before shaping into loaves. Because it’s a little richer dough, the second rise is a little longer. Use your scale to measure your flour and to size your loaves so they bake evenly. I used water from the canned potatoes we had for lunch for the liquid; the bread was really moist and tender. Our Mom always did that…use it up.
Remember, you can also make this recipe by hand too, the way I did for years.
Chunky Peanut Butter Bread
4 cups all-purpose flour – (18 ounces 1# 2 oz.)
1/3 cup sugar
2 envelopes instant or RapidRise Yeast
1 teaspoon salt
1 cup milk
1/2 cup water (or water from canned or cooked potatoes)
1/3 cup peanut butter
2/3 cup chopped peanuts
Combine 1-1/3 cups flour, sugar, undissolved yeast and salt in a large bowl. Heat milk, water and peanut butter until very warm (120° to 125°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour and peanuts; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes (or change to a dough hook and knead 6 minutes on speed 2). Cover; let rest 10 minutes.
Divide dough into 2 equal portions; (about 1# 4 1/2 ounces each). Shape into loaves and place, seam side down, in 2 greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 40 minutes to 1 hour. (I used 10" x 4" loaf pans).
Bake at 350°F for 25 to 30 minutes or until done. Cover loaves lightly with foil if they start to get too brown before they are done. Remove from pans; cool on wire rack.
Yield: "2 loaves."