Toasted Peanut Bread

1 cup coconut milk (hs note: I used a full can)
3 tablespoons honey
1 package active dry yeast (2 1/4 teaspoons)
1 1/2 cup peanuts
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
2 1/2 cups all-purpose flour
2 1/2 cups whole-wheat flour
1 teaspoon salt
4 tablespoons unsalted butter, melted
Bring the coconut milk to a boil in a small saucepan. Add the honey and stir continuously until the honey dissolves. Remove from the heat and let cool until just warm, then whisk in the yeast. Let stand for 5 to 10 minutes.
Toast the peanuts in a large saute pan over medium heat for 1 to 2 minutes, until golden and fragrant. Add the chili powder and cumin and toast for 20 seconds. Let cool slightly, then transfer to a blender or food processor and puree until a smooth paste forms.
Mix together the flours and salt in a large bowl and make a well in the center. Add the butter, coconut milk, and peanut paste to the well and slowly combine with the flour, using your hands to work the flour into the well until all the liquid has been absorbed. Transfer the dough to a lightly floured work surface and knead until a ball forms, about 5 minutes.
Place the dough in a greased bowl and turn to coat. Cover with a damp cloth or oiled plastic wrap and let rise in a warm, draft-free place for 1 1/2 hours or until doubled in size.
Butter a 9x5-inch loaf pan (hs note: or a giant brioche pan!). Punch down the dough and place in the pan. Cover and let rise in a warm, draft-free spot for 40 minutes.
Preheat the oven to 350 degrees. Bake the bread for 35 minutes, until the top is browned. Invert the pan onto a cooling rack and let sit for 5 minutes, then remove the pan and let cool.
Makes 1 loaf.