Difficulty: 2/5
As an experienced baker, start by dissolving the sugar and yeast in lukewarm water. Fit the plastic kneader into your mixer. Add the flour, 60 g peanuts, salt, and butter; blend for 10 seconds. Incorporate the yeast mixture and blend again. Gradually add ice water through the chute (about 25 seconds) until the dough forms a ball, then knead 60-90 seconds more. Fold in remaining peanuts and sultanas.
Wrap the dough in plastic and proof in a warm spot (27°C) until doubled, 2-3 hours.
Preheat oven to 190°C (thermostat 6). Deflate dough, halve it, and shape into greased loaf pans.
Cover with oiled plastic wrap; proof 50-80 minutes.
Bake 35 minutes until golden. Unmold and cool on a rack at least 6 hours before slicing.
Jayne's Pro Tip: For round loaves, bake on oiled sheets brushed with beaten salted egg. Slice thin and enjoy with robust cheese for peak flavor.
From Hubert's Peanut Recipes
