As far as I can tell, it is still as of this writing decent peach season in DC supermarkets.

Good thing, as I found this peach bread recipe that I bookmarked a few years ago, and wanted to check it out. This may look, at first glance, too similar to the apple bread we made when I was in Kansas City the other week, but it’s its own kind of good. The flavor of the peaches stands out a lot more than the apples did.

Ingredients:

• 1/4 cup butter, softened
• 1/4 cup + 1/3 cup sugar, divided
• 1/2 teaspoon salt
• 1 cup milk (I used skim, we survived)
• 1 egg, beaten
• 1/4 cup warm water
• 1 packet rapid rise yeast
• 4-4 1/2 cups all-purpose flour
• 4 peaches

Combine the water and yeast in a small bowl and set aside.

Beat the 1/4 cup sugar, butter, and salt in a large bowl until you can no longer see the sugar. Blend in the milk – it will stay a bit lumpy, that’s ok.

Add the egg and the yeast mixture and beat to combine. Beat in 3 cups of flour, one cup at a time.

I think this was after the second cup of flour.

Scoop the fourth cup of flour and pour roughly half into the bowl, and half out onto a clean counter or workspace. Stir the flour in the bowl into the dough mixture, then turn out onto the floured workspace. Knead for five minutes until smooth. I found the dough super sticky and added probably another 1/4 to 1/3 of a cup of flour to get a workable dough. Form the dough into a ball and place it in a greased bowl, flipping once so that the top gets greased too. Cover, and let rise for an hour.

The shine is from grease in the bowl, not a super moist dough at this point.

Towards the end of that hour, slice the peaches. There should be a sort of pointy line pushed out of the side of the peach, if you cut along that and go all the way around, they should pull apart pretty smoothly. Cut each of the resulting halves into 8 slices.

Toss the peach slices in a large bowl with 1/3 cup sugar.

Was wishing for a larger bowl as I did this.

By the end of your hour, your dough ball should be pretty big.

Knock it down, and then roll/pat/push/prod the dough to get it to fill the largest baking sheet with edges (ie jelly roll) you’ve got.

Layer the peaches over the dough and pour any juice from the bowl over the peaches.

Cover the bread loosely and let rise another hour.

Towards the end of that hour, preheat the oven to 375 degrees. Uncover, and bake for 30 minutes. Check on it around 20 minutes, and if the surface looks like it’s getting singed, cover it with foil, then bake the remaining time.

Eat immediately or cool on a wire rack.

Yum! I’ll be submitting this to yeastspotting.

Peach Bread

Adapted from Cooking for @ssholes. (site has NSFW language)

• 1/4 cup butter, softened
• 1/4 cup + 1/3 cup sugar, divided
• 1/2 teaspoon salt
• 1 cup milk (I used skim, we survived)
• 1 egg, beaten
• 1/4 cup warm water
• 1 packet rapid rise yeast
• 4-4 1/2 cups all-purpose flour
• 4 peaches

Combine the water and yeast in a small bowl and set aside. Grease a large bowl.

Beat the 1/4 cup sugar, butter, and salt in a large bowl until you can no longer see the sugar. Blend in the milk. Add the egg and the yeast mixture and beat to combine. Beat in 3 cups of flour, one cup at a time. Scoop the fourth cup of flour and pour roughly half into the bowl, and half out onto a clean counter or workspace. Stir the flour in the bowl into the dough mixture, then turn out onto the floured workspace. Knead for five minutes until smooth. Add up to another 1/3 cup flour to get a workable, non-sticky dough.

Form the dough into a ball and place it in the greased bowl, flipping once so that the top gets greased too. Cover, and let rise for an hour.

During the hour, slice the peaches. Cut each peach in half and remove the pit. Cut each of the resulting halves into 8 slices. Toss the peach slices in a large bowl with 1/3 cup sugar.

Grease a large jelly roll pan.

Roll or press the dough to fill the pan. Cover the dough with the peaches, pouring any juice left in the bowl over the fruit. Cover loosely and let rise another hour.

Preheat the oven to 375 degrees. Bake 30 minutes, checking at 20 for signs of burning and covering with foil if necessary.

Cool on a wire rack.