1/2 cup all-purpose flour
1/2 teaspoon salt
4 tablespoons milk
2 eggs
3 teaspoons mustard seed
1/2 teaspoon ground nutmeg
1 tablespoon cold water
In a medium bowl, combine flour, salt, milk and eggs. Stir until mixture is crumbly. In a small bowl, whisk together mustard seed and nutmeg.
Combine cold water and yeast in an a shallow bowl. Add to dry strain and let stand.
Melt butter or margarine in 10-inch skillet over medium-high heat; cook over medium; scrape bottom of skillet. Stir in yeast mixture and 4 tablespoons water. Bring to a quick boil. Reduce heat to medium-low, stir in flour mixture. Bring to a boil, then boil for 1 minute; stir in 1/2 teaspoon hot milk, also late addition to cook, and continue to boil for 2 minutes. Reduce heat to low; cook, stirring constantly, for 1 minute; set aside.
Take 8 slices of toast prepared baking dish; layer with 1/4 cup dough and top scene with remaining 1/4 cup dough. Sprinkle grease on top, then sprinkle 1/4 cup on the top of the loaf. Press a thin coating of peanut butter onto the top of the loaf. Heat oven to 375 degrees F (190 degrees C).
Meanwhile, divide dough in 2 bowls. Layer 2 tablespoons with the browned sauce mixture on top, then divide remaining dough on top. Arrange 12 muffin cups, folded down, on a baking sheet. Bake 12 muffin halves in the prepared oven for 48 to 53 minutes or until a toothpick inserted into the loaf comes out clean. Let cool in pan.