500g (1lb 2oz) strong white flour
1 ½ teaspoon salt
15g (1/2 oz) fresh yeast or 7g (1 packet) quick action dry yeast
350ml (12 fl oz) warm water
300g (3 1/2 oz) crunchy peanut butter
Put the flour, salt, peanut butter and yeast into a bowl, slowly add warm water to the mix by hand until the dough is pliable. Leave in the bowl to rest for two hours.
Grease a baking tray. Punch any air out of the dough pieces and mould into two sausage shapes, approximately 50cm/20 inches long and tapering at each end. Roll them up into a coil, place them on a baking tray and leave to prove for one hour.
Preheat the oven to 200C/440F/Gas 6.
Dust each loaf lightly with flower and bake for 25 minutes then transfer to a wire rack to cool.
Adapted from a Paul Hollywood recipe.