Poppy-seed peach bread
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 Lb Loaf: | ||
| 3 | tablespoons | Buttermilk; *Note |
| 1½ | cup | Bread Flour |
| ⅔ | cup | Whole Wheat Flour |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Butter Or Margarine |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Butter Or Margarine |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Brown Sugar |
| 1 | cup | Fresh Peaches; **Note |
| 2 | teaspoons | Poppy Seeds |
| 1½ | teaspoon | Active Dry Yeast |
Directions
It's one of the few fruit breads that actually tastes like the fruit. (At least for a couple of days. Like most bread recipes it's best the first day or two.)
*NOTE: For Welbilt machine add 1 more T buttermilk **NOTE: or frozen or canned, well drained, pitted/peeled, chopped The peaches are juicy enough to provide all the liquid. Consequently, the moisture content of the loaf is a tad unpredictable so it's best to baby sit it thru the mixing cycle.
>From: myra@...
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : "Bread Machine Magic," by Linda Rehberg & Lois Conway