PULL-APART PEACH BREAD
Adapted from a recipe by my grandmother Rowena L. Lark, this yeast-based bread is the perfect accompaniment for various fruit fillings ranging from stewed prunes and cherry pie filling right down to marmalades and jams. Originating from China, Franciscan Monks introduced peaches to St. Simons and Cumberland islands along Georgia’s coast in 1571 [New Georgia Encyclopedia]. Taking advantage of the Georgia peach season that runs mid-May through August, even if not indigenous to the area, I would be remiss by ignoring the state’s “peach” icon. Because no preservatives are in this fresh peach bread refrigerate after two hours and use within three days.
Equipment
- 1 Mixer with stand, paddle beater and bread hook
- 1 12-cup prepared Bundt pan
Ingredients
DOUGH
- 3 cups all purpose flour, divided
- ⅓ cup granulated sugar
- ½ tsp salt
- 1 pkg rapid-rise instant yeast
- 1 ½ tsp cinnamon
- 1 ¼ cups 2% milk
- 2 tbsp unsalted butter
FILLING
- 2 tbsp unsalted butter
- ½ cup light brown sugar
- 1½ tsp cinnamon
- 2 tbsp milk
- 1 ½ cups diced fresh peaches
TOPPING
- ½ cup glazed pecan halves, optional
- 1 tbsp butter
- 1/2 cup confectioner's sugar
- 1 tbsp milk add milk as required for thickness
Instructions
- Preheat oven to 350℉.
- Start by adding 2½ cups of the flour, sugar, salt, and yeast to mixer bowl, and using paddle beater, blend on low speed.
- Add the butter to the milk and microwave for 1½ minutes. (See Note Below) Add the milk mixture to the flour mixture and beat for 2 minutes until smooth, increasing speed slightly. Continue to beat for about 4 minutes, stopping the mixer and scraping the dough as needed to ensure all the dough is mixed.
- Remove the paddle and scrape the dough off the beater, continuing to add flour as needed, one tablespoon at a time. Replace paddle beater with dough-hook beater, and increasing the speed, beat 7 minutes, continuing to scrape dough off sides of bowl.
- Place the dough in a butter-greased bowl, and lightly spray baking spray over top of dough, cover with a clean dish towel, and allow to sit in the microwave for one hour to rise.
- After one hour, remove from microwave and test the dough to see is it has risen enough, by making an indentation in dough using two fingers. If the indentation remains, the dough is ready.
- Turn dough out onto a lightly floured surface and knead a couple of times to remove air. Using a plastic dough cutter, cut dough into fourths, making about fourballs from each section. Layer the balls into the prepared Bundt ban. These balls will make the pull a parts.
- Pour the peach mixture over the top of dough and return to the microwave to sit to rise another 30 minutes. When the dough is risen, remove and place in the preheated oven and bake for 35 minutes.
- Test bread for doneness by inserting a toothpick. If the toothpick comes out clean, the bread is done.
- Cool. Remove bread from pan and add to a plate. Drizzle with topping, adding pecan halves on top if desired.
- Note: Use an instant thermometer to test that the milk/butter mixture is at the correct temperature. A temperature of 120 ℉ is desired. Less than that may not activate the yeast, and the dough will not rise properly. Heat above 130 degrees may kill the yeast, and the dough will not rise.
Tried this recipe?Let us know how it was!