Purée Bread Peanut Butter & Jelly

10 Servings (3 in. Scoop)

Rubicon Purée Bread Mix: 2 cups (280g)

Rubicon Honey Wheat Flavoring Mix: 1/4 cup (44g)

Hot water (175-185°F): 3 cups (708g)

Peanut butter, smooth: 1 cup (256g)

Jelly/Jam: 1/2 cup, 2T (200g)

Purée Bread Peanut Butter & Jelly Sandwich Preparation 

1. Spray 1/2 baking sheet with food release. 

2. Combine purée bread mix, honey wheat flavoring and peanut butter in a bowl. 

3. Add the hot water and whisk until well blended. 

4. Immediately transfer the peanut butter bread to prepared 1/2 baking sheet and spread evenly with a spatula. 

5. For best plating results, cover the pan and partially freeze for 2 hours. (Optional) 

6. Remove from freezer and spread 1/2 cup, 2T of jelly over half the pan. 

7. Make a 3 x 4 pan cut for 20 slices. 

8. Using a metal spatula, lift the slices without the jelly on top of the jelly slices. Diagonally cut the sandwiches. 

9. Lift the sandwich slices onto the plate. Allow to thaw and serve. 

Notes

HACCP Suggestions: Up to 4 hours room temperature. Up to 72 hours under refrigeration. 

Can be frozen.