Chunky Peanut Butter Bread

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.               
For information on making fast-rise breads in your mixer CHECK HERE.   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."


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