Ingredients:
Bread:
174 ml (about 3/4 cup) water
125 ml (about 1/2 cup) whole milk
9 grams instant yeast
3 cups (440g) bread flour
1.5 tsp (8g) fine sea salt
1 Tbsp (21g) granulated sugar
3 Tbsp unsalted butter, softened
Peanut Butter:
2.5 cups (375 g) Raw Peanuts
.5 tsp (5 g) Fine Sea Salt
Strawberry Jam:
2lbs (900 g) Strawberries, halved or quartered
3 cups (550 g) Granulated Sugar
Instructions:
Heat up water and milk to 95F. Mix in the instant yeast and let sit while you mix together bread flour, fine sea salt, and granulated sugar in a separate bowl. Use a stand mixer and add the flour mixture, then while running, slowly mix in the liquid ingredients.
Mix until combined, then add in the softened unsalted butter. Mix until incorporated fully.
Place in a greased bowl and cover with plastic wrap. Let rise until doubled in size, about 60-90 minutes total.
Punch down the dough and roll out into a rectangle on a lightly floured surface. Roll the rectangle into a long tube, then place in a greased loaf pan and cover with a damp towel and let proof until doubled in size.
Heat oven to 350F while proofing and bake for 35-40 minutes and let cool on a wire rack on its side.
During the dough making process, make the peanut butter and jelly. Toss the raw peanuts onto a baking sheet and set in the oven at 350F for 12 minutes. Place the nuts in a towel and rub them around to remove their skins. Let cool completely. Process in a food processor until completely liquid smooth. Add in sea salt to taste.
Cut strawberry tops off and cut in half. Place in a saucepan with sugar and stir until mixed fully. Let sit for 10 minutes. Use a potato masher to mash the strawberries and place on the stove on medium high. Bring to a boil and cook for 10 minutes, stirring occasionally. Pour into a bowl and set over a ice bath until cooled fully.
Slice bread and one slice with peanut butter and one with jam. Close sandwich and slice before serving.
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