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