Preparation:
Combine yeast and warm water in a 1-cup measuring cup; let stand 5 minutes. Heat buttermilk in a small saucepan; cool to 105 to 115 degrees.
Combine 2 cups flour, baking powder, and next 4 ingredients in a large bowl. Add yeast mixture and buttermilk; beat at medium speed with an electric mixer 1 to 2 minutes. Stir in remaining 1 cup flour. Place dough in a well-greased bowl, turning to grease top. Cover and chill 8 hours.
Punch dough down; turn out onto a floured surface, and knead until smooth and elastic (about 5 minutes).
Roll dough into a 16x12-inch rectangle; spread with butter. Sprinkle with Peanut Filling, lightly pressing filling into dough.
Cut into 3 (4x16-inch) pieces; fold each portion lengthwise in half over filling, pinching seams together to form ropes. Place ropes, seam side down, on a greased baking sheet (do not stretch); pinch rope ends together at 1 end to seal. Braid ropes; pinch loose ends to seal, and tuck under. Lightly spray braid with cooking spray.
Cover and let rise in a warm place (85 degrees), free from drafts, 45 to 60 minutes or until doubled in bulk. Bake at 375 degrees for 20 to 25 minutes or until golden. Makes 1 loaf.
Peanut Filling: Combine all ingredients, stirring well. Makes 1 1/4 cups. |
