Roasted-peanut honey bread cannon

1 servings

Ingredients

Quantity Ingredient
Two; (1/4-ounce) packages
; (5 teaspoons)
; active dry yeast
½ cup Warm water; (110F. to 115F.)
1½ cup Warm milk; (110F. to 115F.)
½ cup Honey
½ cup Creamy peanut butter
1 tablespoon Salt
1½ cup Whole-wheat flour
1 cup Unsalted roasted peanuts; chopped
4 cups All-purpose flour; up to 5

Directions

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

1½ 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.

Gourmet April 1995

Converted by MC_Buster.

Per serving: 3170 Calories (kcal); 20g Total Fat; (5% calories from fat); 89g Protein; 669g Carbohydrate; 50mg Cholesterol; 6604mg Sodium Food Exchanges: 33 ½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 9 ½ Other Carbohydrates

Converted by MM_Buster v2.0n.

Related recipes