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!
Equipment
- 2 4x8 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 4x8 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 4x8 bread loaf pans, because I have a tiny oven! lol. Even the 4.5x8.5 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.