We used the basic white bread recipe with the following extras.
210g unsalted roasted peanuts, roughly crushed
2 tablespoons smooth peanut butter
Make the dough and allow it to rise for two hours, as normal. While the dough is rising, crush the peanuts. Here's Dan using the traditional method of bashing the living daylights out of them with a rolling pin - they're in a plastic bag inside the towel. This produces a good, rough crush, with some nuts reduced to a powder and others still whole.
|The shaped dough|
|Spreading the peanut butter|
Spread the crushed nuts on a clean, flat surface. Punch the air out of the risen dough then put it on top of the crushed nuts and knead until all the nuts have been incorporated. Flatten the dough out a little and spread half of the peanut butter over the surface. Fold the dough over carefully to work the peanut butter into it. Flatten the dough again then repeat the operation with the rest of the peanut butter. Shape the worked dough into a round and continue with rising, slashing and baking as for the malted cob loaf.
|Ready for the oven|
|Just out of the oven|
|Dan's Thumbometer - Double yum|
So we need a rethink that will keep the depth of flavour but produce a more reliable crumb. Next time, we'll try replacing the butter in the basic white bread recipe with smooth peanut butter. We won't get the intense bursts of flavour from the peanut butter seams - but will hopefully be able to get the toast out of the toaster without turning the thing upside-down and scraping away with a knife. We'll post an update when we make it.
Update 1 - hmmm
So I tried replacing the butter with peanut butter. The bread didn't fall apart any more, but it was a bit heavy. Needs another rethink. Perhaps I'll just go back to the original and work the peanut butter in fully rather than leaving seams of it. A further update will appear.