Bread:

1. Start by mixing water with whole milk heated to 95℉. Mix in instant yeast. Let sit.
2. In a large bowl, combine bread flour, sea salt, and sugar. Whisk together.
3. Using a stand mixer, begin mixing and gradually add in the instant yeast mixture.
4. Mix until combined then add in softened butter. Mix until incorporated.
5. Place in a greased bowl and cover.  Let rise until doubled.
6. Punch the gas out of the dough. Roll into a rectangle on a lightly floured surface.
7. Roll the rectangle from bottom up into a tube. Place into a greased loaf pan and cover with a damp towel and let proof until doubled in size. 
8. Place into a 350℉ preheated oven and bake for 35 - 40 minutes.
9. Let cool and rest on a wire rack on its side.

Peanut Butter:

1. Toss the raw peanuts onto a baking sheet and into an oven set to 350℉ for 12 minutes.
2. For skin-on peanuts, place into a towel and rub together until all the skins are removed.
3. Place the skinless peanuts to the side to cool completely.
4. Once cooled, add to a food processor and process on high speed until liquid smooth.
5. Add in fine sea salt and process until desired peanut consistency is reached.

Jam:

1. Start by cutting the tops off the strawberries and cut in half.
2. Place into a medium saucepan with granulated sugar and stir until thoroughly incorporated. Let macerate for 10 minutes.
3. Using a potato masher, mash the strawberries then place on the stove set to medium-high heat.
4. Bring to a boil and let boil for 8-10 minutes stirring occasionally.
5. Pour into a bowl and set over an ice bath until cooled.

Assembly:

1. Slice the desired bread.
2. Top one slice of bread with peanut butter and the other with strawberry jam.
3. Place together and slice before serving.