Peanut Butter Batter Bread

1-1/4 cups hot water
1/4 cup finely chopped salted peanuts
1/4 cup chunk-style peanut butter
1/4 cup firmly packed brown sugar
2 tsp salt
3 cups bread or all-purpose flour
1 package dry yeast

Mix w/beater or by hand:
Water, peanuts, peanut butter, sugar, salt, 1-1/2 cups flour, and yeast.

Add:
Remainder of flour, 1/2 cup at a time, to make a smooth batter. Beat until the flour has been completely absorbed.

Cover the bowl tightly with plastic wrap and put aside at room temperature until the batter has doubled in bulk about 45 minutes. Less time w/rapid rise yeast

Stir down the batter with a dozen strong strokes. Spread evenly in the pan or pans. Dampen your fingers and pat the top of the loaves to smooth the surface.

Cover the loaf pan(s) with wax or parchment paper and leave until the batter has doubled and is about level with the top of the pan, 40 minutes.

Bake 375 oven 45 minutes.

Place the pan(s) in the oven until the bread is lightly browned and loose in its pan(s), about 45 minutes. Cover lightly with foil if the bread starts to brown too fast. When tapping the bottom crust yields a hard, hollow sound, it is baked.
If not, return to the oven, without the pan if you wish a deep brown, for an additional 5 to 10 minutes.

Remove the bread from the oven. Cool on a wire rack.
Freezes well.
Judy/Buffalo

http://www.nancyskitchen.com