Homemade Uncrustable Peanut Butter & Jelly Sandwiches

Ingredients

• 500 g Bread flour (high‑gluten) (Provides structure; can substitute all‑purpose flour)
• 50 g Whole‑wheat flour (Adds a hint of nuttiness; optional)
• 1.25 cup Milk (whole or 2%) (Divided: 0.5 cup for roux, 0.75 cup for dough)
• 1.25 cup Water (Divided: 0.5 cup for roux, 0.75 cup for dough)
• 2 Tbsp Sugar (Feeds the yeast and sweetens the crumb)
• 2 Tbsp Vegetable oil (avocado oil preferred) (Keeps the crumb tender; liquid at room temperature)
• 1 tsp Salt (Enhances flavor; can adjust to taste)
• 2 tsp Instant yeast (Rapid rise; no need to proof)
• 2 cup Roasted salted peanuts (Make sure the label lists only peanuts and salt; no extra seasonings)
• 1 tsp Honey (Adds a subtle sweetness to the peanut butter; optional)
• a pinch Ground cinnamon (Optional, for warmth)
• 2 medium Green apples (organic, unpeeled) (Skin provides natural pectin; keep cores for later use)
• 1 cup Concord grape juice (100 % juice) (Provides the classic grape flavor; can substitute any unsweetened grape juice)
• ½ cup Granulated sugar (for jelly) (Balances acidity; adjust for sweetness preference)
• 1 Tbsp Lemon juice (fresh) (Acid needed for pectin set)

Instructions

1. Make the water‑roux (tangzhong)

   Combine 50 g bread flour with ½ cup milk and ½ cup water in a medium saucepan. Whisk over medium heat until the mixture thickens to a paste that holds its shape (about 3–4 minutes). Remove from heat and let cool to lukewarm (no more than 110°F).

   Time: PT5M

   Temperature: medium heat

2. Mix the dough

   In the bowl of a stand mixer, add the cooled roux, the remaining ¾ cup milk, ¾ cup water, 2 Tbsp sugar, 2 Tbsp oil, 1 tsp salt, and 2 tsp instant yeast. Mix on low speed for 30 seconds, then add the 500 g bread flour (plus 50 g whole‑wheat if using). Mix on low until a shaggy dough forms, then increase to medium‑low and knead for 8‑10 minutes until smooth and slightly tacky. If the dough sticks to the bowl, add a tablespoon more flour; if too dry, add a teaspoon water.

   Time: PT10M

3. First rise

   Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature (70‑75°F) until doubled, about 60 minutes.

   Time: PT1H

   Temperature: 70‑75°F

4. Shape the loaf

   Punch down the dough gently, turn it onto a lightly floured surface, and roll it into a tight rectangle no wider than the loaf pan. Roll the rectangle up like a cinnamon roll, pinching the seam to seal. Place seam‑side down in a greased 9×5 in loaf pan. Cover loosely with plastic wrap.

   Time: PT10M

5. Second rise (proof)

   Let the shaped loaf proof until it domes about 1 inch above the pan edge, roughly 90 minutes. Pre‑heat the oven to 350°F toward the end of this period.

   Time: PT1H30M

   Temperature: 70‑75°F

6. Bake the bread

   Bake at 350°F until the internal temperature reaches 190°F, about 35‑40 minutes. Rotate the pan halfway through for even browning.

   Time: PT35M

   Temperature: 350°F

7. Cool the loaf

   Remove the bread from the pan and place on a cooling rack. Let cool completely (about 30 minutes) before slicing.

   Time: PT30M

8. Toast peanuts (optional for extra flavor)

   Spread the roasted salted peanuts on a baking sheet and toast in a 350°F oven for 8‑10 minutes, stirring halfway, until fragrant. Let cool completely.

   Time: PT10M

   Temperature: 350°F

9. Make homemade peanut butter

   Place the cooled peanuts in a food processor. Process 2‑3 minutes, scraping down sides, until a smooth paste forms. Add ½ tsp salt, 1 tsp honey, and a pinch of cinnamon; process another 30 seconds. Taste and adjust salt or honey as desired.

   Time: PT10M

10. Prepare apple‑pectin base for jelly

    Core and roughly chop the two green apples (keep skins). Place in a saucepan with 1 cup grape juice, ensuring the fruit is fully submerged. Add a small piece of parchment (cartouche) and a weight. Simmer gently for 30 minutes, stirring occasionally.

    Time: PT30M

    Temperature: low simmer

11. Strain the pectin liquid

    Line a fine‑mesh strainer with cheesecloth and pour the apple‑juice mixture through into a bowl, pressing the solids to extract as much liquid as possible. Discard the solids or compost them.

    Time: PT5M

12. Cook the jelly

    Return the strained liquid to the saucepan. Add ½ cup sugar and 1 Tbsp lemon juice. Bring to a rolling boil and cook at 220°F (boiling) for 15‑20 minutes, stirring frequently, until the mixture thickens and passes the wrinkle test on a chilled plate.

    Time: PT20M

    Temperature: 220°F (boiling)

13. Cool and store jelly

    Transfer the hot jelly into clean glass jars, let cool to room temperature, then refrigerate for at least 30 minutes to set fully.

    Time: PT30M

14. Slice the bread circles

    Using a 9 cm round cutter, cut circles from the cooled loaf. Using a slightly larger cutter, cut a second concentric circle, then remove the outer crust with a small knife or kitchen scissors, leaving a soft, crust‑less disc about 0.8 cm thick.

    Time: PT10M

15. Assemble the Uncrustables

    Lay a bread disc flat. Spread a thin layer of homemade peanut butter (≈2 mm) on one half, then a thin layer of grape‑apple jelly (≈3 mm) on the opposite half. Fold the disc gently, pressing the edges together. For a tighter seal, lightly mist the edges with water and press with needle‑nose pliers to crimp.

    Time: PT10M

16. Freeze (optional)

    Place assembled sandwiches on a parchment‑lined tray and freeze for 1‑2 hours. Transfer to a zip‑top bag for storage up to 1 month.

    Time: PT2H

    Temperature: 0°F (freezer)

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g