Homemade Uncrustables (crustless sealed peanut butter and jelly sandwiches)

For the tangzhong, whisk about 50 g of the bread flour with the milk and water and cook on the stove until thick and pasty and holding its shape; cool until warm, not hot.

Add the remaining water and milk, sugar, oil, salt, instant yeast and the rest of the bread flour; mix on low until smooth, adding a little more flour if it is sticky rather than tacky, then mix another couple of minutes.

Gather into a ball on a lightly floured surface, put in a bowl under plastic wrap and rise until doubled, about an hour.

For the peanut butter, process salted roasted peanuts in a food processor for a long time until they liquefy; season with salt and the tiniest squeeze of honey, then more salt and honey.

Transfer to a high-powered blender and blend until smooth.

Toast more peanuts in a 350F oven, cool, and blend them in for a deeper toasted flavour.

Oil the loaf pan lightly and line with parchment. Punch the dough down, form a rectangle no wider than the pan, and roll it up tightly, pulling to keep it taut; rest on the seam to seal, then place in the pan.

Proof until domed about an inch over the rim, about an hour to an hour and a half.

Bake on the center rack of a 350F oven to an internal temperature of about 190F, estimated 30 to 40 minutes, plus another 7 or 8 minutes when it was not there yet; cool in the pan.

For the jelly, cut green apples into big chunks without peeling, cover with Concord grape juice under a parchment cartouche and a weight, and simmer about 30 minutes to extract the pectin.

Strain through cheesecloth into a bowl.

Return the liquid to the rinsed saucepan with the lemon juice and sugar; boil vigorously, skimming the foam for a translucent jelly, until reduced by about half and it passes the wrinkle test on a frozen plate, at least 15 minutes (cooked 'at 220').

Pour into glass containers in a thin layer and into jars; refrigerate, unsterilised and not canned, until set.

Slice the cooled loaf about 0.7 to 0.8 cm thick on a meat slicer.

Cut rounds larger than needed with cutters, spread peanut butter and jelly in thin layers on the centre, ring the edge with water, top with a second round and crimp the edge with needle nose pliers.