No Knead Peanut Butter Bread

Amethyst · December 28, 2025, 4:01pm

No Knead Peanut Butter Bread

Prep Time: 15 minutes
Cook Time: 30 minutes
Rising Time: 3 hours
Total Time: 3 hours 45 minutes
Yield: 1 loaf

Ingredients:

2 cups all purpose or bread flour (250 grams)
1 teaspoon active dry yeast
½ teaspoon salt
½ cup +2 tablespoons peanut butter (crunchy) (150 grams)
½ cup + 3 ½ tablespoons water (lukewarm) (175 grams)

Directions:

In a large bowl add the flour, yeast, salt (place the salt away from the yeast) and peanut butter. Slowly add the lukewarm water and mix with a fork or danish whisk, until combined.

Cover the bowl with plastic wrap or a towel, let rest in a warm draft free area for 2 hours.

Move the dough to a lightly floured flat surface and stretch and fold the dough about 6 times (rotating the dough).

Form into a smooth dough ball or your preferred shape, place on parchment paper and let rise for 1 hour in a warm draft free area.

Pre-heat oven to 435F (225C). Place a pizza stone, upside down cookie sheet or dutch oven in the oven while pre-heating.

Score the bread and place it on the sheet, stone (without the parchment paper) or in the dutch oven (with the parchment paper), Be very careful because it is very hot. Bake, for the pizza stone, cookie sheet or loaf pan bake for approximately 25-30 minutes, for the dutch oven bake for 25 minutes then remove the lid and continue to bake for approximately 10-15 minutes.. Once the bread is baked immediately move it to a wire rack to cool completely. Enjoy

Notes:

If you prefer you can shape the dough into a loaf shape and place in a very lightly greased loaf pan and bake.

How to tell when bread is done:

You can tell bread is done when you tap on the bottom of the loaf and there is a hollow sound, but if you want to be 100 percent sure, then using a thermometer is your best best, the bread is baked when the centre of the loaf registers 200 to 210 degrees.

How to tell if your Yeast is Active:

How to test yeast to make sure it is fresh, in a small bowl add 1/4 cup of warm water then add 1 teaspoon of sugar and 2-1/4 teaspoons of yeast. Wait 10 minutes. If the mixture bubbles, then the yeast is still good. If you prefer you can substitute instant yeast for active dry, you will need 25% less of instant, for example 1 teaspoon of active dry yeast is equal to 3/4 teaspoon of instant yeast. And rising time will probably be shortened.

Can the dough be refrigerated to Bake later?

Yes you can refrigerate the dough to rise, but it’s best to use it within 48 hours. Another option would be to freeze the dough but be sure to use it within 2 weeks. Just thaw it overnight in the fridge.
How to Store Baked Bread:

If the Baked bread is a crusty loaf then it should be stored unwrapped at room temperature. But once the bread has been sliced be sure to place the bread in closed paper bags. If the bread has a soft crust then it should be stored in an airtight plastic bag or container and stored at room temperature.

How to Freeze Homemade Baked Bread:

Be sure to let the loaves cool completely before freezing.

Wrap the loaves individually in plastic wrap (be sure to wrap tightly).

Then wrap either in foil or place in air tight freezer bags.

Bread will keep in the freezer for up to 3 months.

How to Thaw Frozen Bread:

Remove the bread from the bag and wrapping and let it thaw overnight in the fridge. The loaf can be warmed up in the oven at 350F (180C) for about 3-5 minutes.

Nutritional Facts:

Recipe courtesy of An Italian in my Kitchen.com