Peaches 'N Cream Bread
Spiced and peachy-creamy yeast bread. A wonderful bread for toast.
1 (8-ounce) can peaches in syrup
2 (0.25-ounce) packages active dry yeast, or 4 1/2 teaspoons
2 1/2 cups all-purpose or bread flour
1/2 cup whole wheat flour
1 tablespoon wheat germ
1/4 cup packed brown sugar
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon baking soda
1/3 cup chopped, dried peaches
1/3 cup sour cream
1 tablespoon butter or margarine, softened to room temperature
1 teaspoon vanilla extract
- Drain peaches in syrup, reserving 1/3 cup of the syrup; chop peaches and set aside. Dissolve yeast in the reserved peach syrup.
- In a large mixing bowl, combine flour, whole wheat flour, wheat germ, brown sugar, salt, cinnamon, nutmeg, baking soda; stir in chopped dried peaches, the drained peaches, sour cream, vanilla, and butter. Stir in the yeast mixture and knead to form a soft dough. Place in a greased bowl, turning once to coat, cover, and allow to rise until doubled; about 1 1/2 hours.
- Punch down; form in a greased loaf pan, and allow to rise again; about 1 hour.
- Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes, or until the top is browned and bread sounds hollow when removed from pan and tapped on the bottom with fingers.
Makes 1 loaf.