Instructions

• Pour 1/2 cup luke warm water into a large mixing bowl or the bowl of a stand mixer and sprinkle 1 teaspoon active-dry yeast over the surface. Let stand 5 minutes, until the mixture is frothy.
• Add 1/2 cup all-purpose flour, 1 tablespoon melted unsalted butter, 1/2 cup milk, 1 tablespoon granulated sugar, and 1 1/2 teaspoons salt to the yeast mixture. Stir until a loose dough forms (a few lumps are okay).
• Gradually add 2 to 2 1/2 cups more all-purpose flour, stirring until the dough comes together into a shaggy ball. Reserve any remaining flour.
• Attach the dough hook to the stand mixer and knead on medium-low speed for 8–10 minutes, or knead by hand on a lightly floured surface for the same time. If the dough sticks excessively to the bowl or counter, add reserved flour 1 tablespoon at a time until it no longer sticks. The final dough should feel slightly tacky and spring back when poked.
• Lightly coat a clean bowl with oil. Gather the dough into a ball, place it in the oiled bowl, and turn the dough to coat the surface with oil. Cover the bowl and let the dough rise in a warm spot until doubled in size, about 1 hour.
• Turn the risen dough out onto a lightly floured surface and shape it into a loose ball. Let it rest, uncovered, for 10 minutes.
• Grease one standard-size loaf pan with oil. Gently shape the rested dough into an oblong oval with a taut surface and transfer it to the prepared pan (place seam side down). Stretch the surface taut as you shape to help the loaf expand and avoid a dense crumb.
• Cover the pan and let the dough rise a second time until it begins to dome over the edge of the pan, about 30 minutes.
• While the dough finishes the second rise, preheat the oven to 425°F (set the oven before baking so it is fully hot when you put the loaf in).
• Using a serrated knife, make one or two shallow slashes across the top of the loaf. Place the loaf in the oven, immediately reduce the oven temperature to 375°F, and bake 30–35 minutes, until the top is dark golden-brown and the loaf sounds hollow when tapped on the bottom.
• Remove the loaf from the pan and let it cool completely on a wire rack before slicing.
• Meanwhile, make the peanut butter: place 2 cups (10 ounces) roasted, unsalted peanuts and 1/4 teaspoon fine sea salt in the bowl of a food processor or high-powered blender. Secure the lid and process, starting at low speed and increasing to high, until the peanuts break down and the mixture becomes smooth and begins to flow. Stop occasionally to scrape down the sides for even mixing. Continue until you reach your desired peanut butter consistency.
• To assemble sandwiches: slice the cooled bread into 1/2-inch-thick pieces. If desired, lightly toast the slices. Spread one slice with a thick layer of the fresh peanut butter and spread the other slice with homemade strawberry jam from the jar. Press the slices together and cut each sandwich in half to serve.
• Store baked bread at room temperature for several days, or wrap tightly and freeze for up to three months.