• Rachel Patterson

Peanut Bread


This bread is scrummy (if you like peanuts...) and can be eaten as a sweet or savoury bread.  Spread with just butter, jam or honey or cover in cream cheese.  It is also delicious toasted.


500g (1lb 2oz) strong white flour 

1 ½ teaspoon salt 

15g (1/2 oz) fresh yeast or 7g (1 packet) quick action dry yeast

350ml (12 fl oz) warm water

300g (3 1/2 oz) crunchy peanut butter


Put the flour, salt, peanut butter and yeast into a bowl, slowly add warm water to the mix by hand until the dough is pliable. Leave in the bowl to rest for two hours.

 

Grease a baking tray. Punch any air out of the dough pieces and mould into two sausage shapes, approximately 50cm/20 inches long and tapering at each end. Roll them up into a coil, place them on a baking tray and leave to prove for one hour. 


Preheat the oven to 200C/440F/Gas 6.


Dust each loaf lightly with flower and bake for 25 minutes then transfer to a wire rack to cool.




Adapted from a Paul Hollywood recipe.

© 2019 Rachel Patterson