1 1/2 c. hot tap water
3/4 c. peanut butter
3/4 c. non-fat dry milk
1/2 c. sugar
1/4 tsp. salt
1 egg, room temperature
2 c. all-purpose flour
4 tsp. baking powder
3/4 c. chopped salted peanuts (do not use peanuts if using chunky peanut butter)

Pour water over peanut butter while stirring. Add milk, sugar, salt, egg and flour. Measure in the baking powder and peanuts (if used). Beat for 25 strokes. Put aside to rest while greasing pan. (Use loaf pan.)

Preheat oven to 325 degrees. Spoon into the pan and push into corners with a spoon. Bake at 325 degrees for 1 hour. Remove bread. Let cool 10 minutes. If you let it sit at room temperature for 1 day in foil or plastic wrap, it will get a better flavor. Great in the morning toasted with peanut butter spread on top!!