Spiced peach bread
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Spiced peach bread
  Peach    Bread  
Last updated 6/12/2012 1:24:11 AM. Recipe ID 57599. Report a problem with this recipe.
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      Title: Spiced peach bread
 Categories: Breads
      Yield: 4 Servings
 
      2 c  Starter
  1 1/2 c  Cold water
  1 1/2 c  White flour
  1 1/2 c  Syrup from commercial or
           -home-canned spiced peaches
      6 oz Box peach flavored gelatin
    1/2 c  Warm water
      1 ts Sugar
    1/2 ts Ginger
      1 pk Dry yeast
      1 c  Dried skim milk powder
      3 c  White flour
    1/2 ts Yellow food coloring (if
           -desired)
    1/2 c  Soft butter
  1 1/2 ts Salt
  3 1/2 c  White flour
 
  Empty starter from glass jar into large mixing bowl. Add 1-1/2 cups
  cold water and 1-1/2 cups flour.  Beat thoroughly. Cover tightly and
  set in a warm place overnight.
  
  In the morning stir the starter thoroughly.  Pour off 2 cups and set
  aside. Pour remaining 2 cups into glass jar, cover and return to
  refrigerator. Heat 1-1/2 cups spiced peach syrup. Dissolve 1 large
  box peach gelatin in it and cool to just warm.  Mix 1/2 cup warm
  water, 1 tsp. sugar, 1/2 tsp. ginger and 1 pkg. dry yeast. Set in
  warm place until foaming nicely. Pour the 2 cups of reserved starter
  into mixing bowl. Add the peach syrup and gelatin, 1 cup dried skim
  milk, 3 cups white flour and 1/2 tsp. yellow coloring (the bread will
  have a rather dull cream color without it). Beat thoroughly.  Add the
  dry yeast mixture as soon as ready and beat again. Add 1/2 cup soft
  butter, 1-1/2 tsp. salt and 2-1/2 cups white flour. Stir until the
  dough clears the bowl. Spread the remaining 1 cup flour on pastry
  board.  Turn out dough (it will be very soft) and knead thoroughly
  using a little more flour if necessary to make a smooth, non sticky
  dough. Return to the bowl, brush top of dough with butter, cover and
  set in warm place to rise (this dough is rather slow so give it
  plenty of time). When light, turn out, knead well, divide and shape
  as desired. Place in buttered pans, brush tops with butter, cover and
  set in warm place until light. Bake in oven preheated to 350 degrees
  for about 45 minutes for loaves, 25 minutes for rolls. This recipe
  makes 4 high, well-rounded small loaves.
  
  From: Breads and Coffee Cakes with Homemade Starters Shared 




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Recipe ID 57599 (Apr 03, 2005)

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