No-Knead Peanut Butter Bread Loaf

This recipe yields a soft, flavorful peanut butter bread loaf using yeast without kneading. The dough is easy to work with and a great bread recipe for bakers of any level.

I absolutely love the aroma of peanut butter in bread and cakes. When you bake them, the entire house smells heavenly. This no-knead peanut butter bread loaf is so easy to put together. If this is your first bread baking project, you will totally nail this.
Most of the no-knead bread has high hydration, is extremely sticky and wet though, and is usually round in shape. This no-knead peanut butter bread loaf is actually baked in a loaf pan. it is perfect as a toast in the morning or to make sandwiches for lunch.

Ingredients

1. Bread flour
I highly suggest using bread flour and not substituting it with all-purpose flour. We need high gluten for the support and to prevent the crumbs from being too crumbly
2. Peanut butter
Use creamy peanut butter for the best result. I have tried homemade peanut butter and almond butter with this recipe, which also works well. Almond butter produces a slightly darker color loaf compared to peanut butter
3. Sugar
This is not meant to be a sweet bread and you won’t taste much of it other than some sugar to enhance the overall taste
4. Salt
I use fine sea salt for this recipe
5. Yeast
You can use instant yeast or active dry yeast. If you use active dry yeast, be sure to dissolve it with some water first
6. Milk
I use 1% cow’s milk. You can use non-dairy milk too
7. Egg
I use a large egg that usually weighs about 58-60 grams with a shell

No-Knead Peanut Butter Bread Loaf

Prep 15 minutes mins

Cook 45 minutes mins

Proof the dough twice: 2 hours hrs

Total 3 hours hrs

Servings 14 slices (8 1/2 x 4 1/2 loaf)

5 from 4 reviews

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Ingredients

0.5x1x1.5x2x

US CustomaryMetric

• ▢ 150 g creamy peanut butter
• ▢ 200 g milk lukewarm, start with this amount and add as needed
• ▢ 50 g egg from 1 large egg
• ▢ 30 g sugar
• ▢ ½ tsp salt
• ▢ 1 ¾ tsp instant yeast
• ▢ 350 g bread flour (12.7% protein content)

Topping:

• ▢ 40 g Dry roasted peanuts finely chopped or leave whole

Instructions

 

Prepare the dough:

• If using active dry yeast, bloom the yeast using about 2 tablespoons of the milk calls for in the recipe and let it sit for 10 minutes. It should be foamy and bubbly. Add this to the rest of the ingredients later
  
• Combine peanut butter, milk, egg, sugar, salt, instant yeast in a large mixing bowl. Whisk to combine. Make sure the peanut butter is mixed evenly with the rest of the ingredients.
  
• Add bread flour and use a wooden spatula to stir and combine into a slightly sticky dough. If it's too dry, add more milk, 1 tablespoon at at a time. The dough should be slightly sticky to the touch and is ragged looking
  
• Scrape the side of the bowl to gather all the dough into a dough ball. Apply some oil or non-stick spray on the side to prevent sticking

Proof the dough:

• Cover with a cling wrap and let the dough proof until it doubles in size, about 1-2 hours or longer, depending on the temperature. When you poke the dough with your finger, the indentation stays, which means the 1st proofing is done
  
• 

Shaping:

• You can use 8 1/2 x 4 1/2 loaf pan (taller loaf) or 9 x 5 loaf pan (shorter and wider loaf)
• Prepare the bread loaf pan by applying some oil all over or use a non-stick cooking spray. You can also line with parchment paper at the bottom if you want
• Punch down the dough to release air and then use a spatula to fold the dough over several times to deflate more air and to smooth the dough. You will notice that the dough is smooth now as the gluten has developed
  
• Transfer the dough to a working surface. I have sprayed with some non-sticky spray.
  
• Flatten the dough and roll it out with a rolling pin, into a rectangle shape, roughly about 10 x 15 inches, deflating as much as as possible so your bread won't have "holes" in the crumbs later
  
• Fold the left and right sides of the dough to meet at the center.
  
• Then roll the dough down from the top, pinch to seal the dough each time you roll down.
  
• This is to create tension so that the bread crumbs hold together and won't be crumbly and the bread can rise taller. Pinch the seams together to seal it
  
• Transfer into the loaf pan. Then gently press the dough to flatten and to fit into the pan nicely. Spray with some water and add some peanuts by pressing them onto the surface of the dough so they stick and won’t come off after baking
  

2nd proofing:

• Cover with a cling wrap or damp towel and put at a warm place to let it proof again. Let the dough proof until it has risen about 1 inch below the rim or level with the rim. When you gently press on the dough, it bounces back very slowly and leaves an indentation. The dough is done proofing
  
• 15 minutes before end of proofing, preheat the oven to 350 F (180 C) for conventional oven. Lower the temperature by 20 F (15 C) for convection oven

Bake the bread:

• Place the loaf pan in the middle rack and bake for 30-35 minutes or until the top is nicely golden brown. If you have a digital thermometer, the internal temperature should be 190 F (88 C)
  

Cool down:

• Let the bread cool in the pan for 2 minutes. Brush the top of the loaf with some melted coconut oil or butter if you want a soft crust. You can opt out as well
  
• Transfer the bread to a cooling rack to let it cool down completely before slicing and storing the bread
  

RECOMMEDED TOOLS

Mixing Bowl

9 x 5 loaf pan

digital kitchen scale

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts

No-Knead Peanut Butter Bread Loaf

Serving Size

 

1 serving

Amount per Serving

Calories

184

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

3

g

Cholesterol

 

6

mg

2

%

Sodium

 

141

mg

6

%

Potassium

 

131

mg

4

%

Carbohydrates

 

25

g

8

%

Fiber

 

2

g

8

%

Sugar

 

5

g

6

%

Protein

 

7

g

14

%

Vitamin A

 

39

IU

1

%

Vitamin C

 

1

mg

1

%

Calcium

 

35

mg

4

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

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