-
1
In a large bowl sprinkle yeast over water and let stand until foamy, about 5 minutes.
-
2
Add milk, honey and peanut butter and stir until peanut butter is incorporated.
-
3
Add salt, whole-wheat flour, and peanuts and stir until combined well.
-
4
Gradually stir in 4 cups all-purpose flour, stirring until mixture forms a dough.
-
5
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.
-
6
Transfer dough to an oiled deep bowl and turn to coat with oil.
-
7
Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.
-
8
Punch down dough and turn out onto a floured surface.
-
9
Knead dough 4 times.
-
10
Divide dough in half and form into loaves.
-
11
Put each loaf in a lightly oiled loaf pan, about 9 by 5 by 2 inches.
-
12
Let loaves rise, covered loosely with plastic wrap, in a warm place until doubled in bulk, about 1 hour.
-
13
Preheat oven to 350F.
-
14
Bake loaves in middle of oven 45 to 55 minutes, or until browned and sound hollow when tapped.
-
15
Cool loaves in pans on racks 30 minutes.
-
16
Invert loaves onto racks and cool completely.
