LEVEL 9: BABISH'S PB&J

For the Peanut Butter

*I used 2, 18 oz cans of unsalted super extra large Virginia peanuts.*

Preheat oven to 400° F (205° C).

Spread the unsalted peanuts on a rimmed baking sheet and transfer to a preheated oven for 5-10 minutes until warm, and the oil has just begun to expel.

While the peanuts are roasting, make the browned butter by cutting butter into pieces and adding to a medium saucepan.

*Optionally: I used ½ lb of butter, reserving the remaining browned butter for other recipes.*

Melt butter over medium heat and agitate constantly by swirling the pan or stirring with a rubber spatula to prevent burning.

When the butter begins to foam and sizzle around the edges, about 5 minutes, continue stirring until just golden brown. The foam will dissipate and milk solids will settle at the bottom of the pan. Transfer to a heat proof bowl immediately.

After the peanuts are done roasting, transfer to a food processor while still warm, and pulse for up to 10 minutes if you’re solely using a food processor.

*Optional: Using a conche grinder or nut butter grinder, transfer the processed peanuts to the grinder and continue following the next steps.*

Add 50 g of the browned butter (leaving the milk solids), powdered sugar, and sunflower lecithin to the ground peanut mixture, then process for another 45 minutes or until smooth.

After 45 minutes, the peanut mixture should be smooth and slightly runny. If it’s too runny, add ½ tsp of water and whisk until homogeneous and thick in consistency.

Set aside until ready to use.

For the Concord Grape Jam

Peel Concord grapes, separating skins from the flesh into separate bowls. Squeezing the grapes like a pimple should make this process easier.

Keeping the grape skins and the peeled grapes separate, add to 2 separate saucepans over medium heat with ½ cup water each.

Cover and cook for about 10 minutes, or until the skins are soft.

After the time has elapsed, use an immersion blender to break down the cooked Grape Skins until smooth. Reduce heat to medium- low.

Then, use a fine mesh sieve and rubber spatula to press the cooked Peeled Grapes into a heat proof bowl until all but the seeds are pressed into the bowl.

Add the Peeled Grapes mixture to the Grape Skins Mixture and mix until homogeneous. This should yield around 2 cups of fruit mixture.

Add granulated sugar and mix to combine.

Cook on medium-low heat for 45 minutes to an hour. As it finishes cooking, add lemon juice and vanilla paste, and stir.

Pour and spread the cooked jam out onto a nonstick, rimmed baking tray and let cool in the fridge until ready to use.

For the Bread

For the Tangzhong

In a heat-proof container, add bread flour with whole milk and mix to combine.

Then microwave for 1 minute and 20 seconds on high power, stirring every 20 seconds until it forms a thick paste.

Set aside and allow to cool.

For the Milk Bread Dough

In the bowl of a stand mixer, add bread flour and cooled Tangzhong.

Break up the Tangzhong into pieces until crumbly.

Then, add sugar, kosher salt, and instant yeast.

Toss to evenly combine.

Then, add room temperature whole milk, heavy cream, and honey.

Mix together using a dough hook on medium speed until a smooth dough forms. Then begin adding room temperature unsalted butter in small pieces waiting until each piece is fully incorporated before adding the next.

Knead for another 5-10 minutes until the dough has great gluten development and passes the windowpane test.

Turn out the dough onto a flat work surface, rolling it into a smooth, taut ball.

Transfer to a generously greased bowl, cover with plastic wrap, and let proof at room temperature for about an hour or until increased in size by 50%-70%.

Preheat oven to 375° F (190° C).

When it’s finished proofing, weigh the dough then gently deflate it, dividing its weight by 4.

Use that number to divide the dough into 4 equally sized pieces. Each of my dough pieces weighed 390 g.

Place the dough balls side by side in a heavily buttered Pullman Loaf pan. Cover and let the dough rise for about 45 minutes or until the dough rises to the top of the pan.

Once the dough finishes rising, transfer to the preheated oven and bake with the pan lid on for 45 minutes or until the loaf’s temperature registers 205° F (96° C) at its thickest point.

Meanwhile, prepare a wire rack in a rimmed baking sheet for cooling.

Once the dough is finished baking, turn out the loaf onto the prepared wire rack immediately and allow to cool completely before slicing.

For the Assembly

Slice 2 slices of Milk Bread and brush one side of each slice with any remaining brown butter and toast on the buttered side in a nonstick pan until crispy.

Spread Peanut Butter and Concord Grape Jam on the toasted side of the Milk Bread Slices.

Assemble as a normal PB&J sandwich, slice, and enjoy!