1 pkg. active dry yeast
1/4 c. warm water
3/4 c. milk, scalded
2 tbsp. sugar
3/4 tsp. salt
2 tbsp. shortening
1 egg, slightly beaten
1 1/2 c. whole wheat flour (graham)
1/2 c. salted peanuts, chopped
1 1/2 to 2 c. white flour

Soften yeast in water in a small bowl. Combine milk with sugar, salt, and shortening in a large bowl; cool to lukewarm. Stir in yeast mixture and egg, mixing well. Add wheat flour, peanuts, and half of the white flour; beat until smooth (about 100 strokes). Add enough of the white flour to make a moderately stiff dough. Turn onto a lightly floured surface; knead until smooth and satiny (8-10 minutes). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until doubled (about 1 hour).

Punch down bread. Shape into a loaf and place in a greased loaf pan. Cover and let rise about 45 minutes or until center of dough rounds slightly over top of pan. Preheat oven to 400 degrees. Bake bread 30-40 minutes. Cover with brown paper if necessary the last 20 minutes of baking to prevent crust from burning. Spread with peanut butter for a double peanut treat.