PBJ From Scratch

For accuracy, I highly recommend using measurements in grams as listed rather than volumetric (cups/tsp.)

SANDWICH BREAD:

If you are new to making dough from scratch, please watch the Youtube video linked above to familiarize yourself with the process.
• Combine ingredients in the mixing bowl of a stand mixer fitted with the dough hook. Mix on medium for 4 minutes, then increase the speed to high and mix for an additional 7-8 minutes. The dough should be clearing the bowl and pass the tug test when it's done, if not mix for another minute or 2.
• Transfer the dough from the mixing stand mixer into a separate bowl. Round the dough off into a nice tight ball and cover with a lid or plastic wrap. Ferment at room temperature for 2 hours.
• Prepare a 1½ lb loaf pan with oil or pan spray.
• Flip dough onto lightly floured surface and press to de-gas and slightly flatten the dough. The dough should look kind of like a square-ish oval. To shape, take the bottom quadrant and fold it up half way into the top quadrant. Next take the left and right quadrants and fold those into the center of the dough overlapping each other. Now take the edge of the top quadrant that is poking out now and fold that over the top of the seam that has been made by the folds. Begin tucking and rolling the dough into itself, press the dough firmly into itself with each tuck. The dough should look like a rolled up log at this point. Pinch the ends of the dough and place it seam side down in the oiled loaf pan. Mist the dough with water and cover it with towel. Proof at room temperature for 60-90 minutes.
• Preheat oven to 400℉/205℃.
• When the loaf is done proofing, uncover it and mist it well with water. Using a serrated knife or sharp razor, gently but confidently, score across the top of the loaf diagonally 5-6 times.
• Load the loaf into the preheated 400°F/205°C oven. Spritz the oven 12-15 times with water before closing the door. Bake for 30 minutes.
• Remove the bread from the oven and allow it to cool completely on a sheet tray lined with a wire rack. When the bread is cooled, slice into ¾-1" (2-2½cm.)
  

RASPBERRY JAM:

• Combine all ingredients except the pectin into a heavy bottomed pot over high heat. When the mix reaches a simmer, come in with a wooden spoon and stir to combine.
• Cook over high until for about 10 minutes. When the mixture begins to foam, reduce the heat to medium, stirring occasionally.
• After 10 minutes of cooking, remove about ½ of the rasberries from the liquid and place in a strainer. Using a wooden spoon, press and stir the raspberries through the strainer back into the pot of the remaining raspberries. Be sure to get all the juice and pulp back into the mix. Keep pressing and stirring until only seeds are left behind. Discard the seeds.
• Return the pot to high heat and bring it to a boil. When boiling, whisk in fruit pectin and continue boiling and reducing until the temperature reaches 220°F/105°C.
• Ladle the jam into jars with lids and cool to room temperature. Refrigerate for 12 hours to set.
  

PEANUT BUTTER:

• Spread the peanuts onto a sheet tray and roast at 300°F/150°C for 40-50 minutes.
• Allow the nuts to cool and then add them to food processor and process for 10-12 minutess or until smooth and creamy.

WHIPPED SALTED BUTTER:

• Combine ingredients in the mixing bowl of a stand mixer fitted with the whisk attachment. Mix on high for 3-5 minutes until fluffy and lightened in color.
  

TO BUILD THE PBJ:

• Spread 2 large spoons of peanut butter on 1 slice of bread. Top with a pinch of flaky salt.
• On the other slice of bread, spread 2 large spoons of butter. Squeeze jam on top of the peanut butter (rather than spreading) to maintain layers of each ingredient.
  
• Now you have the perfect PB & J