In a large bowl sprinkle yeast over water and let stand until foamy, about 5 minutes. Add milk, honey and peanut butter and stir until peanut butter is incorporated. Add salt, whole-wheat flour, and peanuts and stir until combined well. Gradually stir in 4 cups all-purpose flour, stirring until mixture forms a dough. 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. Transfer dough to an oiled deep bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours. Punch down dough and turn out onto a floured surface. Knead dough 4 times. Divide dough in half and form into loaves. Put each loaf in a lightly oiled loaf pan, about 9 by 5 by 2 inches. Let loaves rise, covered loosely with plastic wrap, in a warm place until doubled in bulk, about 1 hour. Preheat oven to 350F. Bake loaves in middle of oven 45 to 55 minutes, or until browned and sound hollow when tapped. Cool loaves in pans on racks 30 minutes. Invert loaves onto racks and cool completely. Makes 2 Loaves. Gourmet April 1995 Per serving: 3170 Calories (kcal); 20g Total Fat; (5% calories from fat); 89g Protein; 669g Carbohydrate; 50mg Cholesterol; 6604mg Sodium Food Exchanges: 33 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 9 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (395g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 582 (36%)|
|Amt Per Serving||% DV|
|Total Fat 64.6g||86 %|
|Saturated Fat 11.6g||58 %|
|Monounsaturated Fat 41.6g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 0mg||0 %|
|Sodium 419mg||14 %|
|Potassium 1873.3mg||49 %|
|Total Carbohydrate 231.2g||68 %|
|Dietary Fiber 33.7g||135 %|
|Sugars, other 197.4g|
|Protein 54.3g||78 %|
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Calories per serving: 1595
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