Peach Pull Apart Bread
It’s time for Bread Baker’s again this month! This month our theme is all about Breads using Summer Bounty. I had bought some really good Georgia peaches the other day and this pull apart bread recipe kept going thru my mind. This is so good fresh out of the oven. I’m going to make another loaf and let it raise overnight in the refrigerator to see how it does. If it works I’ll update this post to give additional instructions.
Be sure to grease your pan well before adding the dough slices. Don’t ask please why I’m making a point to tell you this, just remember to grease the pan.
Let is set in the pan at least 5 minutes so that more of the brown sugar glaze sets on the bread. The house will also smell amazing while it’s baking so don’t skimp on the cinnamon. Use the best quality cinnamon you can find. I buy several different kinds from Penzey’s and chose the one I want according to what I’m making. I also like their own blend of cinnamon that they started making a few years ago. It is perfectly balanced for a bread like this one. (nope, not getting paid to say this, just a fan of theirs for years and my spice drawers prove it!)
- For the dough:
- 1/4 cup warm water
- 1 package active dry yeast
- 1 teaspoon sugar
- 4 tablespoons butter, melted
- 1/3 cup milk
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 eggs
- For the Filling:
- 3/4 cup brown sugar, packed
- 2 teaspoons cinnamon
- a few dashes of salt
- 3 tablespoons butter, melted
- 3 - 4 ripe peaches, finely chopped (2 1/2 or 3 cups)
- Add the yeast to the warm water with 1 teaspoon sugar. Let set for 5 minutes or until bubbly.
- Add the flour, sugars, salt to the mixer bowl fitted with the dough hook. Mix together.
- Add the yeast mixture to the bowl with the eggs, milk and vanilla. Mix together on medium speed. When it all comes together mix with the dough hook to knead the dough for another 4 - 5 minutes. Dough should be supple and shiny. Remove dough hook. Remove dough to a greased big bowl and cover until dough has raised until doubled in size in a warm place.
- Towards the end of the raising time make the filling. Bring a pan 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 skin comes off easily. Run under cold water. Remove skins and chop the peaches into bite size pieces. Put them in a bowl.
- Add the brown sugar, cinnamon and salt to a bowl. Set aside.
- Melt the butter.
- Grease a 9 x 5 inch loaf pan and set aside. Preheat 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 the brown sugar mixture over it.
- Use a pizza cutter or a sharp knife and cut the dough into 6 strips lengthwise. Then sprinkle 1/6 of the peaches on one strip. Top with a 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 to stack the dough in the pan until you have filled it. Cover and let raise until doubled.
- Bake at 350 between 35 - 45 minutes. (mine took 40, but all ovens are different)
- Run a knife around the outside of the bread after the bread has cooled about 5 minutes. Turn over onto a cookie rack. Flip over so top is on top. Be careful that caramelized sugar will burn you good if you're not careful. Eat while warm!
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send an email with your blog URL to [email protected]
Find other Breads using Summer Bounty from our #BreadBakers
- Almond and Carrot Biscuits from Basic N Delicious
- Bellpepper, Tomato and Brinjal Stuffed Flower Bread from Sara’s Tasty Buds
- Cheddar Mielie Bread with Sun-Dried Tomatoes from Food Lust People Love
- Cherry Bread Pudding from Bakers and Best
- Eggless Rosemary Garlic Dinner Rolls from Spill the Spices
- Garden Herb Foccacia from My Catholic Kitchen
- Herb and Cheese Biscuits from Gayathri’s Cook Spot
- Herb and Cheese Grissini from A Shaggy Dough Story
- Herbed Butterflaps from Sneha’s Recipe
- Herbed Cornbread Muffins from From Gate to Plate
- Herbs, Spinach and Cheese Bourekas from Cooking Club
- Jalapeño Summer Squash Quick Bread from Magnolia Days
- Mango Kolache from Mayuri’s Jikoni
- Peach & Blueberry Meringue Pull Apart Bread from Passion Kneaded
- Peach Pull-Apart Bread from Recipes, Food and Cooking
- Peaches and Cream Bread from Cindy’s Recipes and Writings
- Pizza Cipolla from Karen’s Kitchen Stories
- Rosemary and Garlic Fougasse from Spice Roots
- Rosemary Breadsticks from A Baker’s House
- Soda Bread with Thyme and Olives from La Cocina de Aisha
- Spinach Semolina Bread from The Schizo Chef
- Studded Zucchini Yeast Bread from What Smells So Good?
- Sundried Tomato Focaccia with Sauteed Summer Veggies & Garden Salad from Sizzling Tastebuds
- Tomato, Onion, Parmesan Foccacia from Noshing With The Nolands
- Walnut Oat Crumble Courgette Bread from Baking in Pyjamas
- Wholewheat Onion, Spinach & Red Pepper Bread from Hostess At Heart
- Wholewheat Zucchini Bread from Cook’s Hideout
- Zucchini Oatmeal Bread from Cali’s Cuisine
- Zucchini/Jalapeño/Cheese Corn Muffins from A Day in the Life on the Farm