Peach Slab Bread Recipe
Sweet yeast bread with fresh peaches and streusel topping.
Servings: 20 people
Ingredients
- 1 Sweet Bread Dough recipe is posted on the blog, have a look in the recipe note for the direct link
Peach Topping
- 10 ripe peaches
- 1/2 cup raw sugar, granulated sugar, brown sugar (divided 1/4 cup and 1/4 cup) 100 grams
- 1/2 tsp cinnamon
- 1 lemon, juice of one lemon
- 2 tbsp corn starch
Streusel Topping
- 1/3 cup flour
- 1/3 cup granulated sugar or brown sugar
- 1 ½ tbsp butter
Instructions
Sweet Bread Dough
- Prepare Sweet Bread dough using my recipe. Cover the dough and let it rest for 10 minutes before rolling it out onto a baking sheet. Resting relaxes the dough and it's easier to roll out.
Peach Topping
- Wash peaches (10 peaches ), remove the pit, and slice them to about 1/4 inch thick.
- Add sliced peaches into a bowl, stir in lemon juice (juice of one lemon), raw sugar (1/4 cup, 50 grams), corn starch (2 tablespoons), and cinnamon (1/4 teaspoon)
Streusel topping
- In a bowl, stir flour (1/3 cup, 45 grams) and sugar (1/3 cup, 65 grams). Add butter ( 1½ tablespoons) and use your fingers to work the butter into the dry ingredients. Press the butter between fingers, working it into the dry ingredients. Until the mixture resembles cake crumbs. Set aside.
Peach Slab Bread Assembly
- Spray rimmed baking sheet with nonstick spray an line it with a parchment. Place sweet bread dough onto the baking sheet. Roll it out with a small rolling pin. Use yours hand to stretch it out all the way to the edges.
- Layer peaches onto the dough. Sprinkle with additional raw sugar (1/4 cup, 50 grams). Generously dust with prepared streusel.
- Cover loosely and let rise in a draft-free, and warm place, for 45-60 minutes.
- Bake in the preheated oven at 350°F (180℃) for 20-22 minutes, until golden brown. Let cool for 10 minutes. Slide the bread out onto the cutting board and let it cool completely. Slice into bars and serve.
- Bread can also be frozen for up to 3 months.