[2 - 2] thanks to beam for sponsoring this video
[2 - 3] hey what's up peanut butter and jelly
[4 - 7] has it all basically it's soft it's sweet
[7 - 9] it all basically it's soft it's sweet it's creamy and somehow allowed to be
[9 - 12] both lunch and dessert at the same time
[12 - 13] today i'm going to show you how to make
[13 - 15] a rated r version of this sandwich that
[16 - 18] has tons of interesting textures and
[21 - 23] i mean just kidding but
[23 - 24] think about that to get started i'll
[24 - 26] need to make a grown ups version of
[26 - 28] sliced white bread for that i'll grab my
[28 - 29] stand mixer and in the bowl of that
[30 - 32] measure 130 grams of warm water 5 grams
[32 - 35] of instant yeast 1 large egg 45 grams of
[35 - 38] melted but not hot butter 45 grams of
[38 - 40] sugar and 100 grams of roasted and riced
[40 - 42] rusted potatoes in general adding
[42 - 44] pre-cooked or fully gelatinized potato
[44 - 46] starch to bread attracts and holds a lot
[46 - 48] more water than the wheat starches could
[48 - 50] hold on their own plus the potato starch
[50 - 52] molecules here make it harder for the
[52 - 55] wheat starches to retrogradeate or stale
[55 - 57] so adding potato gets us both more shelf
[57 - 59] life as well as the unnatural squishy
[59 - 61] tenderness of commodity sliced white
[61 - 63] bread plus it tastes really good lastly
[63 - 65] i'll add in 430 grams of all-purpose
[65 - 67] flour and then 10 grams of salt the
[67 - 68] dough hook goes on and i'll mix this on
[68 - 70] medium speed for about four minutes or
[70 - 71] until the dough goes from mashed
[71 - 73] potatoes and flour into a slightly
[73 - 75] sticky dough like this from there i'll
[75 - 77] turn this mixer up to high speed and
[77 - 78] then mix for another seven to eight
[78 - 80] minutes i'll mention that all the stuff
[80 - 82] that makes this bread super squishy and
[82 - 84] tender like the butter potato and sugar
[84 - 86] for example is also gonna impede the
[86 - 88] gluten formation so to mitigate that i'm
[88 - 90] gonna mix this dough longer than i would
[90 - 93] for say pizza or bread dough after 12
[93 - 94] minutes of mixing this dough should be
[94 - 96] clearing the bowl and more than strong
[96 - 98] enough to resist tearing when i give it
[98 - 100] a good firm tug like this that means the
[100 - 102] gluten in there is all linked up and
[102 - 103] it's ready to rip next i'll flip this
[103 - 105] dough into a medium bowl and then i'll
[105 - 107] round it off into a nice taut ball so
[107 - 109] that i can have something more uniform
[109 - 111] to shape in a little while after the
[111 - 112] first rise that looks good now i'll
[112 - 113] cover it with the lid and ferment it
[114 - 116] here on the counter for two hours while
[116 - 118] that rises let's make the j part of this
[118 - 121] pb and j specifically i'm talking about
[121 - 123] jam not jelly to make it i'll grab my
[123 - 125] heaviest bottom pot and into it combined
[126 - 128] 500 grams or three little clam shells of
[128 - 129] fresh raspberries i know the most
[129 - 132] classic pb j combo would probably be
[132 - 134] concord grape jelly but fresh concord
[134 - 136] grapes are only available where i live
[136 - 138] like two weeks out of the year and
[138 - 141] raspberry is just as lively and bright
[141 - 143] and fun but in a different way next i'll
[143 - 145] add in 75 grams of lemon juice 75 grams
[145 - 148] of white distilled vinegar and then 700
[148 - 151] grams of sugar yep that's a lot of sugar
[151 - 152] but that's how much it takes to set a
[152 - 155] jam properly the ratio of acid sugar
[155 - 157] pectin and water here is a fixed target
[157 - 159] and there's really no way around it i
[159 - 161] mean you could use frozen fruit juice
[161 - 163] concentrate and extra strength pectin to
[163 - 165] make a jam but that's not really low
[165 - 167] sugar and those styles of jam tend to be
[168 - 171] firm and bouncy as opposed to jammy now
[171 - 172] i'm going to scoot this over the stove
[172 - 174] and drop it over high heat once it's up
[174 - 175] to a bare simmer i'll come back with a
[175 - 177] wooden spoon and stir it until the acids
[177 - 179] and raspberries are combined and the
[179 - 181] sugar is fully dissolved next i'll cook
[181 - 183] this fruit until it's fully tender and
[183 - 185] has released all of its razzy goodness
[185 - 187] that's maybe 10 minutes of cooking over
[187 - 189] high heat once it starts to foam up like
[189 - 191] this though i'll turn the heat down to
[191 - 193] medium high so it doesn't boil over and
[193 - 195] burn then i'll jump in and stir those
[195 - 196] bubbles down a little bit after 10
[196 - 198] minutes or so this fruit is just about
[198 - 200] fully softened and the mixture has had a
[200 - 202] good chance to reduce so now i'm gonna
[202 - 204] do an unnecessary but beneficial step
[204 - 206] that's take the pot off heat grab a
[206 - 208] strainer and then scoop about a third to
[208 - 210] a half of the raspberries into that
[210 - 211] strainer from there i'll take a wooden
[212 - 213] spoon and press to get as much of the
[213 - 216] raspberry pulp and juice push through it
[216 - 218] as possible while leaving behind all of
[218 - 219] the seeds but to make sure that the
[219 - 221] sugar and pectin ratio stay within the
[221 - 223] sweet spot i'm going to stress that you
[223 - 224] really need to work this to get as much
[224 - 226] of the pulp and juice pressed through as
[226 - 228] possible and then make an effort to come
[228 - 230] back and scrape that pulp on the bottom
[230 - 231] of the strainer and make sure that
[231 - 233] everything of value gets back into the
[233 - 235] pool now the pot goes back on the stove
[235 - 237] over high heat and i'll keep on cooking
[237 - 239] once this is back up to a rolling boil
[239 - 242] adding 60 grams of regular not low sugar
[242 - 244] fruit pectin i'll whisk that in right
[244 - 246] away to prevent any clumping but in my
[246 - 248] experience pectin dissolves in any hot
[248 - 250] liquid pretty easily so there's no need
[250 - 252] to mix this up like a cornstarch slurry
[252 - 254] or anything like that once that's
[254 - 255] stirred in i'm going to cook out the
[255 - 257] water to raise the overall temperature
[257 - 258] of the sugar and i'm also going to take
[258 - 260] a second to thank beam for sponsoring
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[324 - 326] off your first order thank you beam it's
[326 - 328] been about three to four minutes since i
[328 - 329] added in my pectin and the jam is
[329 - 331] looking syrupy and slightly thickened so
[331 - 333] now i'm going to grab my thermometer to
[333 - 335] see where it's at the game here is to
[335 - 337] reduce as much water out of this mixture
[337 - 339] as it takes to raise the temperature of
[339 - 341] the syrup to 220f that's eight degrees
[341 - 343] hotter than boiling so it takes quite a
[343 - 345] bit of reduction from here i'm gonna
[345 - 347] carefully ladle this jam into two
[347 - 350] pint-sized mason jars disclaimer this is
[350 - 352] hot syrup and will burn you really bad
[352 - 354] if it gets on your skin so pay attention
[354 - 356] when moving this stuff around and stay
[356 - 358] frosty once i've got two mason jars
[358 - 360] lined up like this i'm gonna pop on some
[360 - 361] lids and let them cool for three to four
[361 - 363] hours at room temperature and then
[363 - 365] another 12 in the fridge so they can
[365 - 367] fully set up but we don't have to wait
[367 - 369] because i've got yesterday's jam here
[369 - 372] ready to go take a look texturally it's
[372 - 374] perfectly set or at least in my opinion
[374 - 376] that is an ideal texture for sandwich
[376 - 379] jam it's soft and spreadable but also
[379 - 381] firm and holds its shape when you need
[381 - 383] it to flavor-wise it's full of natural
[383 - 385] fruity brightness from the berries but
[385 - 387] also it's got a fresh lemon hit in there
[387 - 389] and plenty of sweetness to balance out
[389 - 391] all that acidity now let's check back on
[391 - 393] the bread it's been rising for over two
[393 - 396] hours now and as you can see it's over
[396 - 398] doubled in size and all gassed up next
[398 - 400] i'm gonna prep a bread proofing vessel
[400 - 402] in this case a one and a half pound loaf
[402 - 404] pan and i'll give it a heavy hit of pan
[404 - 406] spray or neutral oil because this loaf
[406 - 408] can stick if you don't grease the pan
[408 - 409] appropriately now i'm going to flip my
[409 - 411] dough out onto a lightly floured surface
[411 - 414] then press to degas aggressively once
[414 - 415] i'm flattened like this i'll grab the
[415 - 417] bottom of the dough and fold it up two
[417 - 419] inches from the top then i'll grab both
[419 - 421] sides pull them out the right goes over
[421 - 422] i'll press that down to seal it then the
[422 - 424] left goes all the way over the right
[424 - 426] i'll press that to seal then i'll grab
[426 - 427] the top of the dough and fold it in at
[427 - 429] two to three inches i'll fold the top
[429 - 431] corners like this now i'll roll the
[431 - 433] dough back towards myself pulling back
[433 - 435] and pressing down to seal in as much
[435 - 437] tension as i can each time i'll repeat
[437 - 439] that five to six times and once i have
[439 - 440] the dough sitting on the bottom seam
[440 - 442] like this i'm gonna use my fingertips
[442 - 444] and thumbs to make the dough slightly
[444 - 446] wider now pinch the ends shut and then
[446 - 449] plop this loaf into my sprayed pan seam
[449 - 450] side down now i'm going to spray this
[450 - 451] with a little bit of water to keep it
[451 - 453] from drying out and then i'll cover it
[453 - 454] with a towel to proof on the counter for
[454 - 457] 60 to 90 minutes while that proves let's
[457 - 460] make the pb part of this pb and j for
[460 - 461] that i'm going to show you two types of
[461 - 463] peanut butter made from two different
[463 - 464] peanuts on the left here i've got 500
[464 - 466] grams of spanish peanuts these are
[466 - 469] defined by their red papery skins and
[469 - 470] higher oil content they're supposed to
[470 - 472] have the most delicious flavor too out
[472 - 474] of all the four major peanut varieties
[474 - 476] but we'll see about that on the right i
[476 - 478] have 500 grams of runner style peanuts
[478 - 479] this style of peanut is supposed to be a
[479 - 481] little bit more mellow in terms of
[481 - 483] flavor but it'll probably be easier for
[483 - 485] you to get since most commercially
[485 - 486] available peanut butters are made from
[486 - 488] runner peanuts to get these peanuts into
[488 - 490] a butterable condition i'm going to load
[490 - 492] both of these trays into a 300 f oven to
[492 - 494] slowly roast them for about 40 to 50
[494 - 497] minutes yes higher heat will get you
[497 - 498] where you're going faster but the
[498 - 500] likelihood that you'll over roast these
[500 - 503] is very high so i go low after 45 to 50
[503 - 505] minutes in a mellow oven i'm gonna pull
[505 - 507] these out as you can see they're not
[507 - 509] really that toasty looking but for nut
[509 - 511] butter you don't really want a deeply
[511 - 512] roasted nut because it will actually
[512 - 514] taste kind of burnt once it's milled
[514 - 515] down i think that has to do with the
[515 - 517] friction of the pureeing part that tends
[517 - 519] to heat up the oil and if it gets too
[519 - 521] hot well it'll taste kind of like it's
[521 - 524] burnt and or oxidized now to butter
[524 - 525] these nuts i'm going to scoot them one
[525 - 527] at a time into my food processor i'll
[527 - 528] spin them for about 10 to 12 minutes
[528 - 530] each but that timing is going to vary
[530 - 532] pretty widely based on how powerful your
[532 - 534] machine is but ballpark is like 10
[534 - 537] minutes of spinning the stages are dry
[537 - 539] and chunky pasty ball that spins around
[539 - 542] the center gritty but getting close and
[542 - 543] then finally after about 10 to 12
[543 - 545] minutes it'll be well pureed and just
[545 - 546] starting to get loose like this this
[546 - 548] first batch was made with the spanish
[548 - 550] variety as you can see it's a touch
[550 - 552] darker than traditional peanut butter
[552 - 553] it's a little bit looser mainly because
[554 - 556] it's warm and the higher oil content
[556 - 557] overall this stuff has a pretty smooth
[557 - 559] texture but i'll clarify that it will
[559 - 562] never be as smooth as jif this stuff has
[562 - 564] mega machines doing all the work and
[564 - 565] there's a bunch of palm oil and sugar in
[565 - 567] there to smooth it out next i'll do the
[567 - 570] runner peanuts same process as before 10
[570 - 571] minutes of spinning and once it's smooth
[571 - 573] and just starting to get loose i'll pop
[573 - 575] off the lid as you can see the runner
[575 - 577] peanut butter is lighter in color and a
[577 - 579] touch creamier looking overall it's also
[579 - 581] a touch thicker and looks a lot more
[581 - 583] like jiff than the spanish butter did
[583 - 585] not saying that's a good thing but it's
[585 - 587] noteworthy for sure here they are side
[587 - 589] by side now i'll give them a taste the
[589 - 591] spanish peanuts have a really nice deep
[591 - 594] intense peanut flavor texturally it's
[594 - 596] creamy and nice but i wouldn't call it
[596 - 598] overly luxurious the rudder nut butter
[598 - 601] is noticeably creamier and even smoother
[601 - 604] texturally amazing but flavor-wise kind
[604 - 607] of lame to be honest so my choice is the
[607 - 609] spanish style back to the bread it's
[609 - 611] been rising on the counter for about 75
[611 - 612] minutes now and when i poke it you can
[612 - 614] see that just barely holds onto that
[614 - 616] indent but gently pushes it back out
[616 - 618] next i'll spray the outside with a heavy
[618 - 620] dose of water then grab my bread scoring
[620 - 622] lame and rip five to six scores on the
[622 - 625] top of the loaf on a diag like this oh i
[626 - 628] what a loser now i'm gonna let this into
[628 - 631] 400 f oven and lastly i'll spray the box
[631 - 633] with a dozen or so squirts of water to
[633 - 634] create that much more steam then i'll
[634 - 636] close up the door and bake for 30
[636 - 640] minutes time lapse looks sick
[640 - 642] and after 30 minutes i'll pull out the
[642 - 645] loaf and yes that looks great almost
[645 - 647] like a cartoon version of a loaf of
[647 - 649] bread actually this isn't the snagged
[649 - 651] loaf by the way i made two of these just
[651 - 653] in case i biffed one here's the snag
[653 - 655] donkey still looks good but it's less
[655 - 657] tall now i'm gonna let this bread cool
[657 - 660] completely and make the secondary b of
[660 - 663] this pb and j that's whipped salted
[663 - 665] butter for that in the bowl of my stand
[665 - 667] mixer i'll combine one pound of fully
[667 - 668] room temperature butter and then a
[668 - 670] strong pinch of salt about three to four
[670 - 672] grams the whisk attachment goes on and
[672 - 673] i'll spin this on high speed for three
[673 - 675] to four minutes i actually got the whole
[675 - 677] butter with peanut butter idea from my
[677 - 679] boy ted wilson at union loafers and
[679 - 681] trust me when i say that you will never
[681 - 683] be able to make a pb and j without it
[683 - 685] again after five minutes on high speed
[685 - 687] this butter is almost white and looks
[687 - 689] like cake frosting that's how you know
[689 - 691] it's good in whip so now i'm gonna scoot
[691 - 693] this into a container and then make my
[693 - 695] freaking grown-up peanut butter and
[695 - 698] butter and jam sandwich the first step
[698 - 699] towards that would be to slice up my
[699 - 701] potato bread i let this loaf cool
[701 - 704] completely because it's so soft that if
[704 - 706] you didn't you would mush it into a pile
[706 - 708] of starch basically now i'm gonna cut
[708 - 710] thick chunky slices that are about three
[710 - 711] quarters of an inch that might seem
[712 - 713] overly thick but remember this bread is
[713 - 716] so light and just so tasty that we're
[716 - 717] gonna want a lot of it in this sandwich
[717 - 719] once i've got two thickens like this
[719 - 721] it's time to assemble first thing down
[721 - 724] is two large dollops of spanish peanut
[724 - 725] butter i use the back of a spoon to
[725 - 727] spread that instead of a knife because
[727 - 729] this stuff is super sticky and a knife
[729 - 730] tends to tear up the bread whereas a
[730 - 732] spoon is just easier on the whole thing
[732 - 734] once that's evenly spread i'll go to the
[734 - 736] second slice and drop a few teaspoons of
[736 - 738] the whipped butter spread that from edge
[738 - 740] to edge and next i'll hit the peanut
[740 - 742] butter with a liberal dose of crunchy
[742 - 744] flaky salt if you remember i didn't put
[744 - 746] any salt in the nut butter when i made
[746 - 748] it because chunky salt on top is way
[748 - 750] more dynamic and just way more delicious
[750 - 752] finally i'll squeeze some raspberry jam
[752 - 755] on top of the salted nut butter i put
[755 - 756] this stuff in a used mayonnaise bottle
[756 - 758] so that i could drop it on top as
[758 - 760] opposed to spreading it with a spoon or
[760 - 762] a knife this sandwich thrives on
[762 - 764] contrast and keeping all the flavors and
[764 - 766] layers separate is crucial to its
[766 - 768] success you really want all the mixing
[768 - 770] to happen inside of your mouth because
[770 - 772] that's like a thousand times more
[772 - 774] interesting and delicious now the lid
[774 - 776] goes on and a gentle press to seal it
[777 - 781] wow that is a pretty pb b and j like i
[781 - 783] said the name of the game here is
[783 - 785] contrast all in one bite you get to
[785 - 787] experience rich roasty nut butter oh and
[788 - 789] then some crunchy salt comes along and
[789 - 792] amplifies that then some unctuous creamy
[792 - 795] butter fat then cold sweet tart
[795 - 798] raspberries and now your brain is melted
[798 - 800] this is a powerful sandwich you guys so
[800 - 802] beware we're dealing with the forces of
[802 - 804] nostalgia here and this one is going to
[804 - 806] hit you pretty freaking deep
[806 - 808] i hope you try it soon
[808 - 824] let's eat this thing [Music]
[824 - 825] [Music] don't forget if you're someone who
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