Chunky Peanut Butter Bread

Makes great peanut butter and jelly sandwiches!

Chunky Peanut Butter Bread

Chunky Peanut Butter Bread

difficulty

Intermediate

Yield

2 loaves

Prep Time

0:30

Bake Time

25 to 30 minutes

Rise Time

1 hour

Next arrow

Swipe right

Ingredients

  • 4 cups all-purpose flour
  • 1/3 cup sugar
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 cup water
  • 1/3 cup peanut butter
  • 2/3 cup chopped salted peanuts

Directions

  1. 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 130°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. Cover; let rest 10 minutes.
  2. Divide dough into 2 equal portions; roll each to 12 x 7-inch rectangle. Beginning at short end, roll up tightly. Pinch seam and ends to seal. 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 1 hour.
  3. Bake in preheated 350°F oven for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.
youtube
yeast 101
facebook
tips & tricks
instagram
techniques & how-tos
print image

Chunky Peanut Butter Bread

  • Difficulty: Intermediate
  • Yield: 2 loaves
  • Prep Time: 0:30
  • Bake Time: 25 to 30 minutes
  • Rise Time: 1 hour

Ingredients

  • 4 cups all-purpose flour
  • 1/3 cup sugar
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 cup water
  • 1/3 cup peanut butter
  • 2/3 cup chopped salted peanuts

Directions

  • 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 130°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. Cover; let rest 10 minutes.
  • Divide dough into 2 equal portions; roll each to 12 x 7-inch rectangle. Beginning at short end, roll up tightly. Pinch seam and ends to seal. 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 1 hour.
  • Bake in preheated 350°F oven for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.