Peaches N’ Cream Bread Made With Fresh Milled Flour – Tantalizing

Peaches and cream bread made with fresh milled flour, yes please! Since Peaches are in full swing this summer season, I thought it was only right to make something tantalizing and delicious, but different… You see, I didn’t want to do just a peach pie, or peach cobbler, because I feel like those are more fitting for the bit colder months. I wanted something light with just the essence of peach, and let me tell you this bread delivered just that!

*Updated the baking time and temperature 7/2/2024. The original baking temp was 400*F, and 25-35 minutes.

Do I Have To Use Fresh Peaches In Peach Bread -Fresh Milled Flour

Never fear if you are stumbling upon this recipe in the fall or winter, and fresh juicy peaches are nowhere to be found. You can make this delicious bread all year round using canned peaches or frozen peaches as well as fresh peaches. To use canned peaches, just drain off the liquid, and sub the same amount. For frozen peaches, all you need to do is thaw completely, chop, then they are ready to go into the bread dough!

Will I There Be Chunks Of Peaches In The Bread?

Actually, the peaches are so juicy they pretty much become one with the dough, so if you feel like this recipe doesn’t have enough liquid, that is because once the peaches go in, and get kneaded into the dough, they become part of the liquids. So, this produces an even distribution of peach-y flavor!

Is This Peach Bread A Quick Bread Or A Yeast Bread?

I feel like the internet is chock full of peach quick bread recipes, so I wanted to provide a yeasted peach bread. This is a yeast risen dough, and slices just like sandwich bread. In fact, this would make amazing sandwich bread in place of any sandwich that calls for a brioche type bread. With it’s subtly peach essence it only packs a mildly sweet flavor. I can imagine the most delicious french toast with this peaches n’ cream bread as well.

If you are looking for quick bread recipes, I have some lovely quick bread recipes as well check those out HERE.

OR watch me make Blueberry Quick Bread HERE.

Ingredients To Make Peaches N’ Cream Bread With Fresh Milled Flour

• 3&1/2 cup Hard White Flour 420g (I milled about 2&1/4 cup wheat berries to get this)
• 1/2 cup spelt flour 60g (I milled 1/4 cup spelt berries to get this)
• 1/2 cup whole milk 120g (for a richer flavor, you can use heavy cream)
• 2 TBSP Butter 28g (I melt this in with the milk while I heat it up)
• 2/3 cup warm water 158g
• 1 egg
• 3 TBSP Sugar 38g
• 1&1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup Chopped Peaches (fresh, frozen, or canned will work see instructions for special instructions for each kind.)
• 2 tsp instant yeast

Instructions To Make Fresh Milled Flour Peaches N’ Cream Bread

1. Firstly, Mill the flour.
2. Then, put milk, butter, and water in a microwave safe container, and cook for about 1-2 minutes until warm, but not scalding hot (about 90*F.)
3. Pour milk mixture in stand mixing bowl, add egg, sugar, salt, cinnamon, and nutmeg, then mix to incorporate.
4. Then, add the flour into the wet ingredients. Mix to combine, so no more dry flour is showing. Cover and let sit at room temperature for 15 minutes – or up to 2 hours. Dough may look slightly dry, but shouldn’t be so dry that it won’t incorporate. The Peaches will add a lot of liquid later.)
5. While the dough is resting, prepare the peaches.

Prepare The Peaches

1. Cut peaches into small 1/2 inch cubes. (If using frozen peaches, allow to thaw completely. If using canned peaches, make sure to drain them.)
2. After the dough has rested, add chopped peaches to the dough, and then start to mix into dough.

Finish The Peaches N Cream Bread – Fresh Milled Flour

1. Then, add the yeast, start kneading. Knead of level 2 until is is soft and smooth dough. It will seem wet at first. I had to knead for 25 minutes. It should be very soft and stretchy to form a window pane. *See video
2. After the dough has been kneaded fully, cover again and let rise for about 1-1.5 hours, or until the dough seems to have doubled.
3. Line two 4×8 bread pans with parchment paper, or oil.
4. Then, on a lightly oiled surface, divide dough in half, and shape bread into 2 loaves, making sure to have surface tension of the top. *see video
5. Place each loaf in each bread tin, and cover.
6. Let rise for 30-45 minutes, or until the look soft and puffy.
7. Preheat oven to 350*F during the end of the last rise.
8. Spray each loaf with a little mist of water, and bake for 35-45 minutes, or until the internal temperature of each loaf reaches 190*F.
9. Pull out of the oven, and then gently remove from pan. Let the bread cool completely on a wire rack. (Be careful not to burn yourself.)

How To Store Fresh Milled Flour Peaches N’ Cream Bread

To store for short term use, just wrap in cling film or beeswax wrap and leave on counter for 3-4 days. For longer storage, place in a freezer safe container or bag in the freezer for 4-6 months.

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Nutrimill Grain Mill

Every Day Grain Bins

Digital Kitchen Scale

Bamboo Cutting Boards

Bread Knife

Hard White Wheat

Spelt Berries

Check Out Some Of My Other Fresh Milled Flour Recipes

Beer Bread (Quick Bread)

Blueberry Quick Bread

Apricot Kolaches

Every Day Sandwich Bread

Cinnamon Swirl Bread

Sweet Yeast Dinner Rolls

Pumpernickel Bread

Snickerdoodles

Blondies

Fresh Milled Flour Recipe Index

Sourdough Recipe Index

Peaches N’ Cream Bread – Fresh Milled Flour Printable Recipe

Peaches N’ Cream Bread – Fresh Milled Flour

Peaches and cream bread made with fresh milled flour, yes please! Since Peaches are in full swing this summer season, I thought it was only right to make something tantalizing and delicious, but different… You see, I didn't want to do just a peach pie, or peach cobbler, because I feel like those are more fitting for the bit colder months. I wanted something light with just the essence of peach, and let me tell you this bread delivered just that!

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 28 minutes mins

rising time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 48 minutes mins

Course bread

Cuisine American

Servings 2 4×8 loaves

Equipment

• 2 4×8 bread loaf tins see notes for other size pans

Ingredients

  

• 3&1/2 cup Hard White Flour 420g I milled about 2&1/4 cup wheat berries to get this
• 1/2 cup spelt flour 60g I milled 1/4 cup spelt berries to get this
• 1/2 cup whole milk 120g for a richer flavor, you can use heavy cream
• 2 TBSP Butter 28g I melt this in with the milk while I heat it up
• 2/3 cup warm water 158g
• 1 egg
• 3 TBSP Sugar 38g
• 1&1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup Chopped Peaches (fresh, frozen, or canned will work see instructions for special instructions for each kind.)
• 2 tsp instant yeast

Instructions

 

• Firstly, Mill the flour.
• Then, put milk, butter, and water in a microwave safe container, and cook for about 1-2 minutes until warm, but not scalding hot (about 90*F.)
• Pour milk mixture in stand mixing bowl, add egg, sugar, salt, cinnamon, and nutmeg, then mix to incorporate.
• Then, add the flour into the wet ingredients. Mix to combine, so no more dry flour is showing. Cover and let sit at room temperature for 15 minutes – or up to 2 hours. Dough may look slightly dry, but shouldn’t be so dry that it won’t incorporate. The Peaches will add a lot of liquid later.)
• While the dough is resting, prepare the peaches.
• Cut peaches into small 1/2 inch cubes. (If using frozen peaches, allow to thaw completely. If using canned peaches, make sure to drain them.)
  
• After the dough has rested, add chopped peaches to the dough, and start to mix into dough.
• Then, add the yeast, start kneading. Knead of level 2 until is is soft and smooth dough. It will seem wet at first. I had to knead for 25 minutes. It should be very soft and stretchy to form a window pane. *See video
• After the dough has been kneaded fully, cover again and let rise for about 1-1.5 hours, or until the dough seems to have doubled.
• Line two 4×8 bread pans with parchment paper, or oil.
• Then, on a lightly oiled surface, divide dough in half, and shape bread into 2 loaves, making sure to have surface tension of the top. *see video
  
• Place each loaf in each bread tin, and cover.
• Let rise for 30-45 minutes, or until the look soft and puffy.
• Preheat oven to 350*F during the end of the last rise.
• Spray each loaf with a little mist of water, and bake for 35-45 minutes, or until the internal temperature of each loaf reaches 190*F.
• Pull out of the oven, and gently remove from pan and let cool completely on a wire rack. (Be careful not to burn yourself.)

Video

Notes

*Bread Pan Size Tips: My recipes call for the smaller 4×8 bread loaf pans, because I have a tiny oven! lol. Even the 4.5×8.5 pans are a bit larger, crazy how just that half inch each way can make such a difference! So, if you only have the larger pans, I recommend to x1.5 my recipes if you are looking for a large high rise loaf of bread. The large pans will definitely still work, the loafs will just be a bit smaller.

*To store for short term use, just wrap in cling film or beeswax wrap and leave on counter for 3-4 days. For longer storage, place in a freezer safe container or bag in the freezer for 4-6 months.

Keyword bread, fresh ground flour, fresh milled flour, freshly milled flour, peach bread, peaches and cream, peaches bread, peaches n’ cream, recipe

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