Spiced peach bread

Yield: 4 Servings

Measure Ingredient
2 cups Starter
1½ cup Cold water
1½ cup White flour
1½ cup Syrup from commercial or home-canned spiced peaches
6 ounces Box peach flavored gelatin
½ cup Warm water
1 teaspoon Sugar
½ teaspoon Ginger
1 pack Dry yeast
1 cup Dried skim milk powder
3 cups White flour
½ teaspoon Yellow food coloring (if desired)
½ cup Soft butter
1½ teaspoon Salt
3½ cup White flour

Empty starter from glass jar into large mixing bowl. Add 1-½ cups cold water and 1-½ cups flour. Beat thoroughly. Cover tightly and set in a warm place overnight.

In the morning stir the starter thoroughly. Pour off 2 cups and set aside. Pour remaining 2 cups into glass jar, cover and return to refrigerator. Heat 1-½ cups spiced peach syrup. Dissolve 1 large box peach gelatin in it and cool to just warm. Mix ½ cup warm water, 1 tsp. sugar, ½ tsp. ginger and 1 pkg. dry yeast. Set in warm place until foaming nicely. Pour the 2 cups of reserved starter into mixing bowl. Add the peach syrup and gelatin, 1 cup dried skim milk, 3 cups white flour and ½ tsp. yellow coloring (the bread will have a rather dull cream color without it). Beat thoroughly. Add the dry yeast mixture as soon as ready and beat again. Add ½ cup soft butter, 1-½ tsp. salt and 2-½ cups white flour. Stir until the dough clears the bowl. Spread the remaining 1 cup flour on pastry board. Turn out dough (it will be very soft) and knead thoroughly using a little more flour if necessary to make a smooth, non sticky dough. Return to the bowl, brush top of dough with butter, cover and set in warm place to rise (this dough is rather slow so give it plenty of time). When light, turn out, knead well, divide and shape as desired. Place in buttered pans, brush tops with butter, cover and set in warm place until light. Bake in oven preheated to 350 degrees for about 45 minutes for loaves, 25 minutes for rolls. This recipe makes 4 high, well-rounded small loaves.

From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat Stockett

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