Instructions: Make a sponge as follow: Crumble yeast into milk, add 1 tablespoon of the sugar, and stir in 1 cup of flour. Cover bowl and set aside in a warm place (about 85F.) until the sponge is light and full of bubbles.

Mix together peanut butter, egg, the rest of the sugar, and salt. Add to the sponge. Stir in the rest of the flour and mix until the dough follows the spoon around the bowl. Turn dough onto a lightly floured board, knead until smooth and elastic, and place in a clean greased bowl.

Grease surface of dough by turning it over in the bowl several times. Cover bowl. Let dough rise in a warm place until double in size. Punch down and let rise a second time. Punch down a second time; mold into a loaf and place in a greased baking pan (8 1/2 x 4 1/2 x 2 1/2 inches). Let loaf rise in a warm place until double in size. Bake at 375F. (moderate oven) about 30 minutes or until the bread is well browned. Cool before serving.

SWEET BUNS:
Mix the dough and let rise twice as above; turn onto a floured board and roll very thin. Spread with softened butter or margarine, sprinkle with brown sugar, cinnamon, raisins, and chopped peanuts. Roll as for jelly roll and cut in inch slices. Blend 1/3 cup brown sugar and 1/3 cup butter or margarine and spread on bottom and sides of baking pan. Place slices of roll flat in pan and let rise at 85 F. until double in size. Bake at 425F. (hot oven) 25 minutes. Remove from pan at once.

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