Peanut Butter and Jelly

Prep: 3 hrs | Cooking: 1 hr | Total: 4 hrs

INGREDIENTS

• Peanut butter

• Jelly

• Bread

DIRECTIONS

1. Pour warm water in a large bowl and sprinkle in a packet of dry yeast. Let sit for 5-10 minutes.

2. Add some honey and butter

3. Mix in 2 cups of bread flour and a teaspoon of salt. Beat or mix with hands for 2 minutes.

4. Stir in an additional 1 1/2 cups flour until the dough stops sticking to your fingers.

5. Knead on a floured surface, adding small quantities of flour at a time until dough is smooth and elastic.

6. Place dough in a large greased bowl and cover with plastic wrap. Let rise in warm place until it has doubled in size. (About 1 hour.)

7. Form the dough into a loaf shape.

8. Place in a greased loaf pan, cover loosely with plastic wrap, and let rise again for another hour or so.

9. Preheat the oven to 350°F.

10. Remove wrap and bake 40 to 45 minutes or until it looks done.

11. Set aside to cool.

12. Clean 3-4 lb of grapes and remove stems.

13. Mash the grapes with a potato masher or use food processor on low speed.

14. Place of grapes in a pot with 1 cup of water

15. Bring to a boil, then lower to a simmer and continue cooking for 10 minutes.

16. Pour contents into a strainer over a new pot. If you are not left with roughly 4 cups of juice, add some water.

17. Stir in 1 box of dry pectin and bring to a rolling boil over medium heat

18. Add sugar and salt and let boil for another minute, stirring constantly.

19. Remove from heat, skim off foam, and let cool completely.

20. Put 2 cups shelled peanuts in a food processor.

21. Run food processor for 3-4 minutes. Stop to scrape any bits clinging to the sides.

22. Add 1/2 tsp salt, 1 tbsp peanut oil, and 2 tbsp honey.

23. Process for an additional 2 minutes.

24. Cut 2 slices of bread.

25. Spread on peanut butter and jelly to either side, then push the two slices together with the peanut butter and jelly on the inside.

26. Make a cut along the diagonal of the sandwich. Serve with a glass of regret.