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PBJ From Scratch

Name: PBJ From Scratch
Ingredients: SANDWICH BREAD:; 130 g or 1/2c warm water (86F/30C); 5 g or 2tsp instant yeast; 1 egg; 45 g or 3 1/4Tbsp melted butter (not hot); 45 g or 3 2/3Tbsp granulated sugar; 100 g roasted and riced russet potatoes (about 1/2-2/3 of 1 potato, peel, wrap in foil and roast at 400F/205C for 1 hour); 430 g or 3 1/2c AP flour; 10 g or 1 3/4tsp kosher salt; RASPBERRY JAM (makes about 2 pints:); 500 g or 4c fresh raspberries; 75 g or 1/3c lemon juice; 75 g or 1/3c white distilled vinegar; 700 g or 3.5c granulated sugar; 60 g or 1/3c + 2Tbsp regular fruit pectin; PEANUT BUTTER:; 500 g or 3.5c spanish or runner peanuts (I'm using spanish); WHIPPED SALTED BUTTER:; 450 g/1lb room temp butter; 3-4 g/Pinch kosher salt

Everything you could want in a peanut butter and jelly. Homemade creamy peanut butter, jam, and whipped salted butter, layered onto fresh baked, soft sandwich bread.

Ingredients

SANDWICH BREAD:
130 g or 1/2c warm water, 86F/30C
5 g or 2tsp instant yeast
1 egg
45 g or 3 1/4Tbsp melted butter, not hot
45 g or 3 2/3Tbsp granulated sugar
100 g roasted and riced russet potatoes, about 1/2-2/3 of 1 potato, peel, wrap in foil and roast at 400F/205C for 1 hour
430 g or 3 1/2c AP flour
10 g or 1 3/4tsp kosher salt
RASPBERRY JAM, makes about 2 pints:
500 g or 4c fresh raspberries
75 g or 1/3c lemon juice
75 g or 1/3c white distilled vinegar
700 g or 3.5c granulated sugar
60 g or 1/3c + 2Tbsp regular fruit pectin
PEANUT BUTTER:
500 g or 3.5c spanish or runner peanuts, I’m using spanish
WHIPPED SALTED BUTTER:
450 g/1lb room temp butter
3-4 g/Pinch kosher salt

Instructions

SANDWICH BREAD:
Using dough hook attachment, mix on medium for 4 mins. Increase speed to high and mix for a additional 7-8min. Dough should be clearing the bowl and pass the tug test when done.
Round dough into a taught ball (see video @__1:45__). Cover bowl & ferment at room temp for 2 hours.
Prepare a 1.5lb loaf pan with oil or pan spray.
Flip dough onto lightly floured surface and press to degas. Shape as shown in video @__6:52__ and place into pan, seam side down. Mist with water, cover with towel, & proof at room temp for 60-90min.
Mist loaf well with water then score top.
Load into preheated 400F/205C oven, spritz oven well with 12-15 spritzes of water, & bake for 30min.
RASPBERRY JAM:
Add all ingredients except pectin to a heavy bottomed pot over high heat. When mix reaches a simmer, stir to combine.
Cook until tender for about 10min. When mixture begins to foam, reduce heat to med/med-high , stirring occasionally.
Strain seeds out of ⅓-½ of the mixture, making sure to force all juice and pulp back into the mix. Discard strained seeds.
Return pot to high heat and bring to a boil then whisk in fruit pectin and continue boiling and reducing until temp reaches 220F/105C.
Ladle into jars with lids and cool to room temp then refrigerate for 12 hours to set.
PEANUT BUTTER:
Spread peanuts onto sheet tray and roast at 300F/150C for 40-50min. Add to food processor and process for 10-12mins or until smooth and creamy.
WHIPPED SALTED BUTTER:
Mix with whisk attachment on high for 3-5min until fluffy and lightened in color.
TO BUILD THE PBJ:
Cut thick slices of bread. Spread 2 large spoons of peanut butter on 1 slice. Top with a pinch of flaky salt. On the other slice of bread, spread 2 spoons of butter. Squeeze jam on top of peanut butter (rather than spreading) to maintain layers of each ingredient.