We're making homemade jam, homemade peanut butter, and homemade bread to complete our totally from scratch peanut butter and jelly sandwich.

SUPPLIES USED:

INGREDIENTS:

Bread:

Peanut Butter:

Strawberry Jam:

INSTRUCTIONS:

Bread Method:

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.

Peanut Butter Method:

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.

Jam Method:

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.