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Peanut yeast bread

Name: Peanut yeast bread
Yield: 2 coiled loaves, about 16 slices total
Cuisine: International
Ingredients: 500 g Strong white bread flour; 325 g Water At room temperature.; 10 g Fine salt; 5 g Instant dried yeast; 150 g Unsalted crunchy peanut butter Choose peanuts-only peanut butter; stir until uniform before weighing. No added alcohol.; 100 g Prepared peanut brittle Peanut-and-sugar brittle without added alcohol or animal fat; weigh 100 g after chopping into 3–5 mm pieces and removing long sharp shards.; 20 g Flour for shaping Use sparingly.

Makes: 2 coiled loaves, about 16 slices total
Heat: 180°C conventional
Baking time: 40–45 min
Cuisine / style: International

180°C conventional; swap racks and turn trays after 20 minutes.

International · Enriched fruit bread

Peanut yeast bread

Two soft yeast-raised coils with crunchy peanut butter and small pieces of peanut brittle. The nut butter is kneaded into developed dough before the brittle is folded through.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	325 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	5 g
Dough	Unsalted crunchy peanut butter	150 g	Choose peanuts-only peanut butter; stir until uniform before weighing. No added alcohol.
Inclusions	Prepared peanut brittle	100 g	Peanut-and-sugar brittle without added alcohol or animal fat; weigh 100 g after chopping into 3–5 mm pieces and removing long sharp shards.
Handling	Flour for shaping	20 g	Use sparingly.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Chopping board and knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
Two 30×40 cm baking trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.

Timing & recipe details

Time & temperature

Baking temperature: 180°C conventional
Baking time: 40–45 min

180°C conventional; swap racks and turn trays after 20 minutes.

Makes: 2 coiled loaves, about 16 slices total
Heat: 180°C conventional
Plan for: 410 min total; 80 min active

Method

01 · Stir peanut butter and prepare the separate brittle
8–10 min
Use: Unsalted crunchy peanut butter; Prepared peanut brittle
Stir the peanut butter until any separated oil is evenly mixed, then weigh 150 g. Chop the brittle into 3–5 mm pieces, remove long sharp shards, then weigh 100 g of usable pieces.
Ready when: The peanut butter is uniform and the brittle is in small usable pieces.
01 Peanut yeast breadStir the peanut butter and prepare small pieces of brittle.
02 · Develop the dough, adding peanut butter in portions
15–20 min
Use: Strong white bread flour; Water; Fine salt; Instant dried yeast; Unsalted crunchy peanut butter
Mix the flour, water, salt and instant yeast. Knead until the dough starts to stretch, then add the peanut butter in three portions, kneading each in before the next. Continue by hand or with a dough hook at the machine’s recommended speed until cohesive, about 12–15 minutes after mixing.
Ready when: The dough becomes elastic and evenly coloured; there is no loose oil or unmixed nut-butter pocket.
02 Peanut yeast breadDevelop an elastic dough with the peanut butter fully incorporated.
03 · Let the dough rise
90–120 min
Use:
Cover and leave at 22–24°C for 90–120 minutes.
Ready when: The dough is aerated and roughly doubled.
03 Peanut yeast breadLet the dough rise until aerated and roughly doubled.
04 · Fold in the held chopped brittle
5–10 min
Use: Prepared peanut brittle
Spread the dough into a thick rectangle. Add all the chopped brittle and fold gently until dispersed. Use a scraper rather than more unmeasured chips or flour.
Ready when: Small brittle pieces are distributed without long tears.
04 Peanut yeast breadFold the chopped brittle through the dough.
05 · Divide and shape two loose coils
20–25 min
Use: Flour for shaping
Line two 30×40 cm trays with baking paper. Use the shaping flour sparingly. Divide into two 545 g pieces, cover and rest 10 minutes. Roll each into a rope about 35 cm long, curl into a loose coil about 14–16 cm across, and tuck the outer tip underneath. Place one coil on each tray.
Ready when: Both coils are evenly shaped without a tight high centre or loose end.
05 Peanut yeast breadCoil each rested rope loosely, tuck the end underneath and leave space for the dough to rise.
06 · Proof and heat the oven
60–90 min
Use:
Cover loosely and leave at 22–24°C for 60–90 minutes. During the final 20 minutes, heat the oven to 180°C conventional with two racks around the middle.
Ready when: The coils are puffy and a light fingertip dent returns slowly.
06 Peanut yeast breadThe coils should look puffy, and a light fingertip dent should return slowly.
07 · Score and bake both trays
40–45 min
Use:
Make one shallow curved score about 5 mm deep along the top of each coil. Bake both trays together for 20 minutes, then swap rack positions and turn the trays front to back. Bake for 20–25 minutes more. Shield dark brittle pieces with foil as needed. Probe the thickest bread away from a nut or caramel pocket.
Ready when: The bases are firm and browned and the bread centres reach about 93°C.
07 Peanut yeast breadCheck the thickest bread away from a nut or caramel pocket; the centre should reach about 93°C.
08 · Cool fully before slicing
90 min
Use:
Transfer carefully to racks and cool for at least 90 minutes. Let caramel pieces cool fully before slicing.
Ready when: The crumb is set and caramel is no longer molten.
08 Peanut yeast breadCool both loaves fully on a rack before slicing so the crumb sets and the caramel pieces are no longer hot.

What to look for

Stage	Look / feel for	Needs attention
Stir peanut butter and prepare the separate brittle	The peanut butter is uniform and the brittle is in small usable pieces.
Develop the dough, adding peanut butter in portions	The dough becomes elastic and evenly coloured; there is no loose oil or unmixed nut-butter pocket.
Let the dough rise	The dough is aerated and roughly doubled.
Fold in the held chopped brittle	Small brittle pieces are distributed without long tears.
Divide and shape two loose coils	Both coils are evenly shaped without a tight high centre or loose end.
Proof and heat the oven	The coils are puffy and a light fingertip dent returns slowly.
Score and bake both trays	The bases are firm and browned and the bread centres reach about 93°C.
Cool fully before slicing	The crumb is set and caramel is no longer molten.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The dough is sticky during shaping.	Peanut butter is greasy before it is fully worked into the dough.	Use a scraper and the measured handling allowance; cover and rest briefly if the dough tears.	Keep the stated ingredient weights and develop the dough rather than adding unmeasured cereal or flour.
The outside colours before the centre is cooked.	The sweetened crust or exposed additions brown faster than thick bread.	Shield loosely with foil and continue until the bread centre and base meet the stated cues.	Use the specified portions, shape and temperature; probe away from inclusions.

Storage: Cool promptly, then refrigerate wrapped leftovers within 2 hours of baking and use within 2 days. Freeze slices for up to 1 month. Toast or warm before serving.; Contains: wheat, peanut.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

One whole peanut bread coil beside a second loaf cut into two slices, revealing the tan crumb. — Peanut yeast bread with a soft tan crumb and small peanut-brittle pieces.

Recipe

Peanut yeast bread

Two soft yeast-raised coils with crunchy peanut butter and small pieces of peanut brittle. The nut butter is kneaded into developed dough before the brittle is folded through.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	325 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	5 g
Dough	Unsalted crunchy peanut butter	150 g	Choose peanuts-only peanut butter; stir until uniform before weighing. No added alcohol.
Inclusions	Prepared peanut brittle	100 g	Peanut-and-sugar brittle without added alcohol or animal fat; weigh 100 g after chopping into 3–5 mm pieces and removing long sharp shards.
Handling	Flour for shaping	20 g	Use sparingly.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Chopping board and knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
Two 30×40 cm baking trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.

Timing & recipe details

Makes: 2 coiled loaves, about 16 slices total
Heat: 180°C conventional
Allow: 410 min total; 80 min active

How do I make it?

Stir peanut butter and prepare the separate brittle
8–10 min
Stir the peanut butter until any separated oil is evenly mixed, then weigh 150 g. Chop the brittle into 3–5 mm pieces, remove long sharp shards, then weigh 100 g of usable pieces.
Stir the peanut butter and prepare small pieces of brittle.
Ready when: The peanut butter is uniform and the brittle is in small usable pieces.
Develop the dough, adding peanut butter in portions
15–20 min
Mix the flour, water, salt and instant yeast. Knead until the dough starts to stretch, then add the peanut butter in three portions, kneading each in before the next. Continue by hand or with a dough hook at the machine’s recommended speed until cohesive, about 12–15 minutes after mixing.
Develop an elastic dough with the peanut butter fully incorporated.
Ready when: The dough becomes elastic and evenly coloured; there is no loose oil or unmixed nut-butter pocket.
Let the dough rise
90–120 min
Cover and leave at 22–24°C for 90–120 minutes.
Let the dough rise until aerated and roughly doubled.
Ready when: The dough is aerated and roughly doubled.
Fold in the held chopped brittle
5–10 min
Spread the dough into a thick rectangle. Add all the chopped brittle and fold gently until dispersed. Use a scraper rather than more unmeasured chips or flour.
Fold the chopped brittle through the dough.
Ready when: Small brittle pieces are distributed without long tears.
Divide and shape two loose coils
20–25 min
Line two 30×40 cm trays with baking paper. Use the shaping flour sparingly. Divide into two 545 g pieces, cover and rest 10 minutes. Roll each into a rope about 35 cm long, curl into a loose coil about 14–16 cm across, and tuck the outer tip underneath. Place one coil on each tray.
Coil each rested rope loosely, tuck the end underneath and leave space for the dough to rise.
Ready when: Both coils are evenly shaped without a tight high centre or loose end.
Proof and heat the oven
60–90 min
Cover loosely and leave at 22–24°C for 60–90 minutes. During the final 20 minutes, heat the oven to 180°C conventional with two racks around the middle.
The coils should look puffy, and a light fingertip dent should return slowly.
Ready when: The coils are puffy and a light fingertip dent returns slowly.
Score and bake both trays
40–45 min
Make one shallow curved score about 5 mm deep along the top of each coil. Bake both trays together for 20 minutes, then swap rack positions and turn the trays front to back. Bake for 20–25 minutes more. Shield dark brittle pieces with foil as needed. Probe the thickest bread away from a nut or caramel pocket.
Check the thickest bread away from a nut or caramel pocket; the centre should reach about 93°C.
Ready when: The bases are firm and browned and the bread centres reach about 93°C.
Cool fully before slicing
90 min
Transfer carefully to racks and cool for at least 90 minutes. Let caramel pieces cool fully before slicing.
Cool both loaves fully on a rack before slicing so the crumb sets and the caramel pieces are no longer hot.
Ready when: The crumb is set and caramel is no longer molten.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The dough is sticky during shaping.	Peanut butter is greasy before it is fully worked into the dough.	Use a scraper and the measured handling allowance; cover and rest briefly if the dough tears. Keep the stated ingredient weights and develop the dough rather than adding unmeasured cereal or flour.
The outside colours before the centre is cooked.	The sweetened crust or exposed additions brown faster than thick bread.	Shield loosely with foil and continue until the bread centre and base meet the stated cues. Use the specified portions, shape and temperature; probe away from inclusions.

Useful recipe notes

Storage: Cool promptly, then refrigerate wrapped leftovers within 2 hours of baking and use within 2 days. Freeze slices for up to 1 month. Toast or warm before serving.

Contains: wheat, peanut.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Peanut yeast bread at a glance

Makes: 2 coiled loaves, about 16 slices total
Heat: 180°C conventional
Baking time: 40–45 min
Cuisine / style: International
Leavening: Yeast
Bulk fermentation (including folding): 90–120 min · The dough is aerated and roughly doubled.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	500 g	100%
Water	325 g	65%
Fine salt	10 g	2%
Instant dried yeast	5 g	1%
Unsalted crunchy peanut butter	150 g	30%
Prepared peanut brittle	100 g	20%

Method

01 · Stir peanut butter and prepare the separate brittle

02 · Develop the dough, adding peanut butter in portions

03 · Let the dough rise

04 · Fold in the held chopped brittle

05 · Divide and shape two loose coils

06 · Proof and heat the oven

07 · Score and bake both trays

08 · Cool fully before slicing

What to look for

Troubleshooting

How do I make it?

Stir peanut butter and prepare the separate brittle

Develop the dough, adding peanut butter in portions

Let the dough rise

Fold in the held chopped brittle

Divide and shape two loose coils

Proof and heat the oven

Score and bake both trays

Cool fully before slicing

What can go wrong, and how can I fix it?

Peanut yeast bread at a glance