Side Pannel
Peach Flip Sweet Bread
Peach Flip Sweet Bread
- Recipe Submitted by maryjosh on 03/04/2019
Ingredients List
- 4 1/2 tsp. active dry or instant yeast
- 1/2 cup warm water 110° to 115°
- 1/2 cup + 2/3 cup white sugar divided
- 3/4 cup butter softened, divided
- 1/2 cup warm milk 110° to 115°
- 2 tsp. salt
- 3 eggs
- 5 cups all-purpose flour plus more as needed
- 1 cup peach or apricot jam or marmalade
- Optional 2 tsp. orange zest
- 2 tsp. ground cinnamon
- Optional Sliced almonds, for top
Directions
In a large bowl or the bowl of a stand mixer with the paddle attachment, dissolve the yeast in the warm water. Add 1/2 cup sugar, 1/2 cup of the butter, milk, salt, eggs and 2-1/2 cups of the flour. Beat until smooth. If using a stand mixer, switch to the kneading hook. Stir in enough remaining flour to form a stiff dough.
Turn the dough onto a floured surface and knead until smooth and elastic, about 6-8 minutes or knead with the mixer until smooth. Place into a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
Deflate dough. Turn onto a floured surface and divide in half. Roll each piece into a 24-in. x 13-in. rectangle. Spread 2 tablespoons of butter and 1/3-1/2 cup peach preserves to within 1/2 in. of edges. If using orange zest, sprinkle over the preserves. Combine the cinnamon and remaining sugar. Sprinkle over preserves.
Roll up, jelly-roll style, starting with a long side. Pinch seam to seal. Place, seam side down. With a sharp knife, cut the roll in half lengthwise. Pinch one end together and twist the two strands together 3 or 4 times, keeping the cut edge facing upwards as much as possible. Pinch together the other end. Place onto a large greased baking sheet. Repeat with the second piece of dough.
Cover and allow to rise until puffy, about 30 minutes. If using almonds, scatter a few on top before baking.
Bake in a pre-heated 350° oven for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
Yield: 2 loaves (20 slices each).
Optional Vanilla Glaze: 1 cup icing (powdered) sugar, 1 tsp. vanilla and 2-3 tsp. milk (or enough to make a glaze that will fall off a spoon). Combine and stir until smooth.
Turn the dough onto a floured surface and knead until smooth and elastic, about 6-8 minutes or knead with the mixer until smooth. Place into a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
Deflate dough. Turn onto a floured surface and divide in half. Roll each piece into a 24-in. x 13-in. rectangle. Spread 2 tablespoons of butter and 1/3-1/2 cup peach preserves to within 1/2 in. of edges. If using orange zest, sprinkle over the preserves. Combine the cinnamon and remaining sugar. Sprinkle over preserves.
Roll up, jelly-roll style, starting with a long side. Pinch seam to seal. Place, seam side down. With a sharp knife, cut the roll in half lengthwise. Pinch one end together and twist the two strands together 3 or 4 times, keeping the cut edge facing upwards as much as possible. Pinch together the other end. Place onto a large greased baking sheet. Repeat with the second piece of dough.
Cover and allow to rise until puffy, about 30 minutes. If using almonds, scatter a few on top before baking.
Bake in a pre-heated 350° oven for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
Yield: 2 loaves (20 slices each).
Optional Vanilla Glaze: 1 cup icing (powdered) sugar, 1 tsp. vanilla and 2-3 tsp. milk (or enough to make a glaze that will fall off a spoon). Combine and stir until smooth.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
