Scratch PB&J with brown butter peanut butter, Concord grape jam and milk bread

Roast the peanuts five to 10 minutes to warm them and express a little of their oil; they will not pick up much colour.

Grind the warm peanuts in a food processor only as far as the slop stage.

Move the peanut puree into a concha and add the brown butter, powdered sugar and sunflower lecithin.

Run it for about 45 minutes to an extremely smooth peanut butter.

If the peanut butter is too runny, add water; the proteins soak it up and thicken it.

Squeeze each Concord grape so the flesh pops out, keeping the skins and the flesh separate.

Cook the skins and the flesh separately for about 10 minutes, to soften the skins for pureeing and the flesh so the pits can be sieved out.

Blend the softened skins smooth and press the flesh through a fine mesh sieve to get all the fruit solids through, then combine the two.

Cook the fruit with an equal volume of sugar, about two cups each, for 45 minutes to an hour.

Add the juice of half a lemon for acid and about half a teaspoon of vanilla paste as it finishes.

Spread the jam on a non-stick baking tray to cool.

For the tangzhong combine the bread flour and whole milk to a lumpy batter and microwave one minute twenty seconds on high, stirring every 20 seconds, until it forms a thick paste.

Break the cooled tangzhong into the bread flour with your fingers, like butter in a pie dough.

Add the sugar, salt and instant yeast and toss until evenly combined.

Add the room temperature milk, heavy cream and honey and mix until a relatively smooth mass forms.

Add the butter one tiny piece at a time, waiting for each to be incorporated, then knead five to 10 minutes until it passes the windowpane test.

Roll into a smooth taut ball, put it in an oiled bowl and cover with plastic wrap.

Proof at room temperature about an hour until it has grown by 50 to 75 percent, not quite doubled.

Divide the dough by weight into four equal pieces; his 1,560 gram loaf gave four 390 gram balls.

Put the four balls into a heavily buttered Pullman loaf pan, cover, and proof until they have almost filled the pan.

Bake at 375F for about 45 minutes until the thickest point registers 205F.

Invert and remove the loaf immediately or it will collapse, and cool completely before slicing.

Griddle the bread on one side in clarified butter until crispy, and build the sandwich with the toasted side facing in.