INGREDIENTS

INSTRUCTIONS

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  Converted by
MC_Buster.  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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Nutrition (calculated from recipe ingredients)
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Calories: 4941
Calories From Fat: 1331
Total Fat: 158.5g
Cholesterol: 29.3mg
Sodium: 8350.6mg
Potassium: 4058.1mg
Carbohydrates: 749.7g
Fiber: 49.2g
Sugar: 170.8g
Protein: 162.4g