Sweet yeast bread with fresh peaches and streusel topping
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.
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), corn starch (2tbsp) and cinnamon (1/4tsp).
In a bowl stir flour (1/3 cup) and sugar (1/3 cup). Add small piece of butter and using your hand work the butter into the dry ingredients. I usually press butter between my fingers working it into dry ingredients. Until mixture resemble cake crumbs. Set aside.
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). Generously dust with prepared streusel.
Let rise in a draft free, warm place, for 45-60 minutes.
Bake in the preheated oven at 350 F for 20-22 minutes, until golden brown. Let cool for 10 minutes. Slide the bread out onto the cutting board and let cool completely. Slice into bars and serve.
Bread can be also frozen, for up to 3 months.
Of course, use fresh seasonal fruit of your choice.
Yes, sure you can. To cover a whole slab bread use about 3 cups of ricotta cheese, season it with sugar and use 2 whole eggs and 1/2 tsp vanilla extract. Spread the cheese on the top and then layer fruit on the top. Or omit fruit and generously sprinkle cheese with cocoa powder mixed with powdered sugar, or cinnamon. It's amazing.
Recipe by Hanielas.com