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.