Salted Peanut Bread

This bread machine loaf hides a surprise in every slice: chunks of salted dry-roasted peanuts scattered throughout a soft, slightly sweet crumb. The salt from the peanuts hits first, then the toasty nut flavor, then the tender bread. It’s addictive.

The flour blend of bread flour and whole wheat gives the loaf enough gluten strength to support the heavy peanut pieces while adding a nutty, whole grain flavor that complements them perfectly. Powdered skim milk enriches the dough without adding extra liquid, keeping the crumb soft and the crust golden.

Butter and egg make this richer than a basic white loaf. The egg adds structure and a slight yellow tint to the crumb, while butter keeps everything tender and adds that familiar bakery richness.

The whole thing goes into the bread machine in order and comes out as a finished loaf. Five minutes of measuring, zero kneading, zero watching.

Pro Tips

• Use dry roasted salted peanuts, not raw or honey roasted. Dry roasted hold their crunch during baking; honey roasted burn and get sticky.
• Reduce the added salt if your peanuts are heavily salted. The peanuts contribute salt to the dough on their own.
• Add the peanuts at the mix-in beep if your machine has one. Adding them from the start can crush them into paste during kneading.
• Let the loaf cool completely before slicing. Hot peanut bread crumbles and the peanuts pull out of the crumb.

Variations

• Add a tablespoon of honey instead of sugar for a more pronounced sweet-salty contrast.
• Toss in chocolate chips along with the peanuts for a peanut butter cup-inspired bread.
• Spread slices with peanut butter and jam for the ultimate PB&J.