Recipe - Peaches And Cream

FOR 1POUND LOAF
One half cup Water
2 cup White bread flour
1 tablespoon Dry milk
2 teaspoon Brown sugar
Three fourths teaspoon Salt
One half cup Dried peaches; (coarsely
minced )
1/3 cup Peach yogurt
2 tablespoon Applesauce
1/8 teaspoon Nutmeg
1/8 teaspoon Cinnamon
1 One half teaspoon Yeast; (fast rise) OR
2 teaspoon Yeast; (active dry)

FOR 1 1/2POUND LOAF
Three fourths cup Water
3 cup White bread flour
1 One half tablespoon Dry milk
1 tablespoon Brown sugar
1 One fourth teaspoon Salt
Three fourths cup Dried peaches; (coarsely
minced )
One half cup Peach yogurt
One fourth cup Applesauce
One fourth teaspoon Nutmeg
One fourth teaspoon Cinnamon
2 teaspoon Yeast; (fast rise) OR
3 teaspoon Yeast; (active dry)

You may love your peaches and cream chilled, but the way to serve this
lovely light bread is warm from the oven. Like your favorite peach cobbler,
the subtle richness of the flavors lends itself perfectly to a light
topping of fresh butter. Try it for bread and butter sandwiches and you may
decide to make afternoon tea a ritual.

For a creamy texture, use low fat yogurt; if you're calorie counting,
nonfat will do.

For more of a cobbler effect, increase nutmeg and cinnamon to taste.

This bread tends to have a dark crust. Try the "light" crust setting.

This recipe can be used with the regular and quick bake cycles.

Posted to recipeludigest Volume 01 Number 423 by "rudolph"
rudolph@1st.net on Dec 30, 1997