Homemade PB&J Sandwich

Start by mixing water with whole milk heated to 95F. Mix in instant yeast. Let sit.

In a large bowl, combine bread flour, fine sea salt, and granulated sugar. Whisk together.

Using a stand mixer, begin mixing and gradually add in the instant yeast mixture.

Mix until combined then add in softened unsalted butter. Mix until incorporated.

Place in a greased bowl and cover. Let rise until doubled.

Punch the gas out of the dough. Roll into a rectangle on a lightly floured surface.

Roll the rectangle from bottom up into a tube. Place into a greased loaf pan and cover with a damp towel.

Place into a 350F preheated oven and bake for 35-40 minutes.

Let cool and rest on a wire rack on its side.

Toss the raw peanuts onto a baking sheet and into an oven set to 350F for 12 minutes.

For skin-on peanuts, place into a towel and rub together until all the skins are removed.

Place the skinless peanuts to the side to cool completely.

Once cooled, add to a food processor and process on high speed until liquid smooth.

Add in fine sea salt and process until desired peanut consistency is reached.

Start by cutting the tops off the strawberries and cut in half.

Place into a medium saucepan with granulated sugar and stir until thoroughly incorporated. Let macerate for 10 minutes.

Using a potato masher, mash the strawberries then place on the stove set to medium-high heat.

Bring to a boil and let boil for 8-10 minutes stirring occasionally.

Pour into a bowl and set over an ice bath until cooled.

Slice the desired bread.

Top one slice of bread with peanut butter and the other with strawberry jam.

Place together and slice before serving.