Vanilla Peach Pull-Apart Bread
Deliciously light and flaky peach bread, with fresh peaches, a filling and a vanilla sugar icing.
For the dough:
- 2 eggs
- 1/4 cup sugar
- 1/2 teaspoon of salt
- 1/3 cup of milk
- 1 teaspoon of sugar
- 3 cups all-purpose flour
- 1 packet of active dry yeast
- 1 teaspoon of vanilla
- 1/4 cup lukewarm water
- 4 tablespoons of melted butter
For the filling:
- a few dashes of salt
- 3/4 cup packed brown sugar
- 3 tablespoons of melted butter
- 2 teaspoons of cinnamon
- 3-4 ripe peaches, finely chopped (2 1/2 or 3 cups)
First, add the yeast to lukewarm water with 1 teaspoon of sugar. Let stand 5 minutes or until mixture is bubbly.
Then, add the flour, sugars and salt to the bowl of the mixer fitted with the dough hook. Mix together.
Add the yeast mixture to the bowl along with the eggs, milk and vanilla. Mix at medium speed. When everything is together, mix with the dough hook to knead the dough for an additional 4 to 5 minutes.
The dough should be soft and shiny. Remove the dough hook. Place dough in a large, greased bowl and cover until dough has risen until doubled in size in a warm spot.
Towards the end of the rise time, complete the filling. Bring a pot of water to a boil to remove the skins from the peaches. Put the peaches in the water (they should be covered) for about 2 minutes.
Check with a paring knife to make sure the skin comes off easily. Run under cold water. Remove the skin and chop the peaches into small pieces. Put them in a bowl.
Add the brown sugar, cinnamon and salt to a bowl. Put aside.
To melt the butter.
Grease a 9 x 5 inch loaf pan and set aside. Preheat the oven to 350 degrees.
Roll the dough into a 12 x 24 inch piece. It will be thin. Brush the dough with the butter. Sprinkle with the brown sugar mixture.
Use a pizza cutter or a sharp knife and cut the dough into 6 strips lengthwise. Then sprinkle 1/6 of the peaches on a strip. Garnish with another strip of dough. Sprinkle again with the peaches. Repeat until you have done all 6 strips.
Now cut the dough into segments that will fit into your bread pan. Continue stacking the dough in the pan until you have filled it. Cover and let rise until doubled.
Bake at 350 between 35 and 45 minutes. (mine took 40, but all ovens are different)
Pass a knife around the outside of the bread after the bread has cooled for about 5 minutes. Return to a cookie rack. Flip so top is on top. Be careful, the caramelized sugar will burn you well if you are not careful. Eat warm! Happy Cooking Time.