Peanut Butter and Jelly (From Scratch)
Consider this an R-rated PB&J. Homemade creamy peanut butter, jam, and butter, layered onto fresh baked, soft sandwich bread. Click: to get 35% OFF your first Beam order plus 20% off and FREE shipping for life when you subscribe. Must use code: BRIANL. You’ll also get a Beam mug and frother. Offer is available for new AND existing customers.
Beam makes functional wellness products to help you reach your potential. With meticulous product research, unique ingredient stacks, and top-quality sourcing, Beam is pushing the boundaries of what’s possible in the wellness space.
☕Like this content and want to show support? Buy me a “coffee” here: m
📸INSTAGRAM: m
🔪MY GEAR:
LOAF PAN:
BENCH SCRAPER:
BOOS BLOCK CUTTING BOARD: D
BREAD KNIFE: V
ESCALI DIGITAL SCALE:
KITCHEN AID MIXER: 4
6.75qt LE CREUSET DUTCH OVEN: 7
INSTANT READ THERMOMETER: />QUARTER SHEET PAN + RACK: x
MY FAV STAINLESS BOWL: 6
–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.
Prep 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 2
▪60g or 1/3c + 2Tbsp regular fruit pectin
Add all ingredients except pectin to a heavy bottomed pot over high heat. When simmering, stir to combine. Cook until tender for about 10min. Reduce heat to med/med-high when mixture begins to foam, 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:
Cut thick slices of bread. Spread 2 large spoons of peanut butter on 1 slice. Top with sprinkle 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.
—
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at:
#pbj #peanutbutterandjelly #sandwich
CHAPTERS:
0:00 Intro
0:24 Sandwich bread
1:58 Making the jam
4:18 Snoozing easy with Beam (ad)
5:26 Finishing the jam
6:32 Shaping and proofing the bread
7:36 Peanut butter
10:08 Scoring and baking the bread
11:02 Whipped butter
11:38 Building the perfect PBJ
13:21 Let’s eat this thing
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I’ll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
Recipe Video:
