Peanut butter, whipped butter and raspberry jam sandwich on potato bread

In a stand mixer bowl combine the warm water, instant yeast, egg, melted butter, sugar and riced potato, then add the flour and salt.

Mix on medium with the dough hook about four minutes until it goes from mashed potato and flour to a slightly sticky dough.

Turn to high and mix another seven to eight minutes; the enriching butter, potato and sugar impede gluten so it needs longer than pizza dough.

Round the dough into a taut ball in a medium bowl, cover and rise on the counter for two hours.

Combine the raspberries, lemon juice, white vinegar and sugar in a heavy bottomed pot.

Bring to a bare simmer over high heat, stirring until the sugar is fully dissolved, then cook about 10 minutes until the fruit is fully tender.

Drop to medium high once it foams so it does not boil over, stirring the bubbles down.

Off the heat, scoop about a third to a half of the raspberries into a strainer and press the pulp and juice through with a wooden spoon, leaving the seeds; scrape the underside so nothing of value is lost.

Back on high heat, bring to a rolling boil and whisk in the pectin right away to prevent clumping.

Cook out water until the syrup reaches 220F, eight degrees above boiling.

Ladle the hot jam into two pint mason jars, lid them, cool three to four hours at room temperature then 12 hours in the fridge to set.

Grease a one and a half pound loaf pan heavily.

Turn the dough onto a lightly floured surface and press to degas aggressively.

Fold the bottom up two inches, fold the right side over and press to seal, then the left over the right; fold the top in two to three inches and the corners after it.

Roll the dough back towards yourself five to six times, pulling back and pressing to seal in tension, then widen it with fingertips and thumbs and pinch the end shut.

Set the loaf seam side down in the pan, spray with water and cover with a towel to proof 60 to 90 minutes.

Roast both trays of peanuts at 300F for 40 to 50 minutes; low and slow, because over-roasted nuts taste burnt once milled.

Spin each batch of peanuts in a food processor about 10 to 12 minutes, through dry and chunky, a spinning pasty ball and gritty, until well pureed and just starting to get loose.

After about 75 minutes the proofed loaf should just hold a poke and push it back out.

Spray the loaf heavily with water and score five to six diagonal cuts on top.

Bake at 400F for 30 minutes, spraying a dozen squirts of water into the oven for steam.

Whip a pound of room temperature butter with a strong pinch of salt on high speed three to four minutes, until almost white like cake frosting.

Cool the loaf completely, then cut thick slices about three quarters of an inch.

Spread two large dollops of peanut butter with the back of a spoon rather than a knife, which tears the bread.

Spread a few teaspoons of whipped butter edge to edge on the second slice.

Hit the peanut butter with a liberal dose of crunchy flaky salt.

Squeeze raspberry jam over the salted peanut butter from a squeeze bottle rather than spreading it, keeping the layers separate; close the sandwich and press gently.