Peanut Butter and Jelly
Updated: Jul 3, 2020
Prep: 3 hrs | Cooking: 1 hr | Total: 4 hrs
Pour warm water in a large bowl and sprinkle in a packet of dry yeast. Let sit for 5-10 minutes.
Add some honey and butter
Mix in 2 cups of bread flour and a teaspoon of salt. Beat or mix with hands for 2 minutes.
Stir in an additional 1 1/2 cups flour until the dough stops sticking to your fingers.
Knead on a floured surface, adding small quantities of flour at a time until dough is smooth and elastic.
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.)
Form the dough into a loaf shape.
Place in a greased loaf pan, cover loosely with plastic wrap, and let rise again for another hour or so.
Preheat the oven to 350°F.
Remove wrap and bake 40 to 45 minutes or until it looks done.
Set aside to cool.
Clean 3-4 lb of grapes and remove stems.
Mash the grapes with a potato masher or use food processor on low speed.
Place of grapes in a pot with 1 cup of water
Bring to a boil, then lower to a simmer and continue cooking for 10 minutes.
Pour contents into a strainer over a new pot. If you are not left with roughly 4 cups of juice, add some water.
Stir in 1 box of dry pectin and bring to a rolling boil over medium heat
Add sugar and salt and let boil for another minute, stirring constantly.
Remove from heat, skim off foam, and let cool completely.
Put 2 cups shelled peanuts in a food processor.
Run food processor for 3-4 minutes. Stop to scrape any bits clinging to the sides.
Add 1/2 tsp salt, 1 tbsp peanut oil, and 2 tbsp honey.
Process for an additional 2 minutes.
Cut 2 slices of bread.
Spread on peanut butter and jelly to either side, then push the two slices together with the peanut butter and jelly on the inside.
Make a cut along the diagonal of the sandwich. Serve with a glass of regret.