Homemade PB&J Sandwich

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

SUPPLIES USED:

Food Processor

Pyrex Measuring Cup


INGREDIENTS:

Bread:

  • 3/4 cup (174g) water

  • 1/2 cup 125g) whole milk

  • 1 packet? (9 grams?) yeast

  • 3 cups (440g) bread flour

  • 1.5 tsp (8g) fine sea salt

  • 1 Tbsp (21g) granulated sugar

  • 3 Tbsp unsalted butter softened


Peanut Butter:

  • 2.5 cups (375 g) Raw Peanuts

  • .5 tsp (5 g) Fine Sea Salt


Strawberry Jam:

  • 2lbs (900 g) Strawberries, halved or quartered

  • 3 cups (550 g) Granulated Sugar


INSTRUCTIONS:

Bread Method:

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

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

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

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

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

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

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

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

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


Peanut Butter Method:

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

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

  3. Place the skinless peanuts to the side to cool completely.

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

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


Jam Method:

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

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

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

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

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


Assembly:

  1. Slice the desired bread.

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

  3. Place together and slice before serving.