August 26, 2012
When I have a peaches that got pushed to the back of the fruit drawer in the refrigerator and they are too soft to eat out of hand, I make a peach bread. This is a lovely textured loaf with a subtle peach flavor. It is especially good as toast with peach jam! .
Makes 1 1 pound loaf
1/2 cup rolled oats
2 tablespoons water
1 cup whole wheat flour
1 cup bread flour
3 tablespoons wheat germ, miller's bran, or 10 grain flour
1 teaspoon salt
1 tablespoon butter, softened
1 tablespoon honey
1 cup peeled, pitted, chopped peaches
1 teaspoon ground cinnamon
3/4 teaspoon nutmeg
1/4 pecans if you would like
2 teaspoons active dry yeast.
Place all ingredients in bread machine pan and set to dough mode if you are shaping your own loaf or set to the bake mode if you are cooking in the machine pan.
Place yeast and water in the bowl of stand mixer and let stand for 5 minutes.
Add egg, peaches, butter and honey and mix until combined.
Add the remaining dry ingredients, and nuts if you are using.
Change to your dough hook as soon as your begins to machine strain.
Knead dough for 10 minutes and move to a large oiled bowl covered with plastic wrap.
When dough has doubled in size about 1 hour punch down and let rise again.
After the second rise shape dough, give your dough a few kneads on a floured board then shape into an oblong shape to fit your bread pan size (9x5x3 or some variation).
Cover with a lint free towel and put in a warm place to double.
Preheat oven to 350 and bake for 30 minutes until bread is light brown and sounds hollow.