Peanut Butter & Jelly Sandwich From Scratch

I’m just going to say it…I don’t like peanut butter and jelly sandwiches. *MIC DROP* While I know that is a controversial take, I do love bread, love jelly, love peanut butter, but for some reason when you put the three together it’s just not my vibe. So I figured I’d make an attempt to like a PB&J sandwich by making one entirely from scratch! Were talking homemade bread, homemade jelly (well technically jam), and homemade peanut butter! Watch my YouTube video below to see what I thought!

Peanut Butter & Jelly Sandwich From Scratch

Calories 2281.13 kcal


For the Milk Bread

  • 5 ½ cups all-purpose flour divided
  • 1 cup heavy cream
  • 1/2 cup honey
  • 2 tablespoons active dry yeast
  • 1 tablespoon kosher salt
  • 3 large eggs divided
  • 4 tablespoons 1/2 stick unsalted butter, cut into pieces, at room temperature
  • Non-Stick Oil Spray
  • Flaky sea salt

For the Strawberry Jam:

  • 2 lb fresh strawberries
  • 1 ½ cups sugar
  • 1 lemon juice

For the Peanut Butter:

  • 3 cups peanuts
  • 1 teaspoon kosher salt
  • ¼ cup honey


For the Milk Bread:

  • Cook 1/2 cup flour and 1 cup water in a small saucepan over medium heat, whisking constantly, until a thick paste forms, about 5 minutes. Next, add in the cream and honey, then continue mixing until fully combined.
  • Transfer the mixture to the bowl of a stand mixer fitted with a dough hook and add in the salt, 2 eggs, 5 remaining cups of flour, and yeast. Knead on medium speed until the dough comes together into a ball. Remove from the bowl and knead until smooth, about 5 minutes. Add in the butter, one piece at a time, until it is all fully incorporated into the dough.
  • Coat a large bowl with nonstick spray and transfer the dough into the bowl. Cover with plastic wrap or a towel and let rise in a warm place until doubled in size, about 1 hour.
  • Turn out dough onto a floured surface and divide it into 12 even balls. (First in half, then in thirds, then in half again.) Place the pieces of dough side-by-side into two loaf pans, six in each. Cover and place in a warm place to rise for one hour.
  • Preheat oven to 375° F. Beat the remaining egg in a small bowl. Brush top of the dough with egg wash and sprinkle with sea salt, if desired. Bake for 40 minutes, rotating the pan halfway through until bread is deep golden brown. Immediately remove the bread from the pans and allow to cool slightly on a wire rack before eating.

For the Strawberry Jam:

  • Remove the tops from the strawberries then cut into fourths. Pour into a medium pot salting with the sugar and lemon juice. Bring to a boil then simmer for 5-7 minutes until the strawberries are soft. Mash the strawberries slightly with a potato masher. Simmer for an additional 10-15 minutes until thickened. Pour into 2 large jars, seal tightly, and refrigerate for a few hours until it reduces and cools down. Store in the fridge for up to a month.

For the Peanut Butter:

  • Preheat the oven to 350 degrees Fahrenheit. Pour the peanuts onto a large baking sheet. Bake for 7 minutes until the oils are released from the peanuts. Blend in a food processor for 10-15 minutes until smooth. Add in the salt and honey, then keep mixing until smooth. Taste and adjust the salt to your liking. Store in an airtight container in the fridge for up to three months.
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