Current Mood: Happy

Mmm, peaches. I LOVE them. We only have them for a short time, so sometimes we go overboard with them. So what can we do with them? Cobbler, pie, jam, or, today, bread. This bread is delightful! It’s not too incredibly sweet, and it’s perfect for your imperfect fruit. It makes a mean peanut butter sandwich, no need for jelly! This is a bread machine recipe. It’s not appropriate for delay timer or leaving it unattended because of having to add stuff mid-cycle.
As I’ve stated before, I do the honey, even though I am vegan, and we’re not going to play the “you’re not vegan” game. K? K. In place of honey, you can use corn syrup, molasses, pure maple syrup, or agave nectar in the same amount. This recipe makes about a 2lb. loaf. You’re going to need 5-6 peaches, and I suggest the one that you dice for bits to be firm. I recommend peeling the peaches, as cooked peach peel may look odd. I use Bob’s Red Mill egg replacer. Why? Because I am too lazy to figure out substitutions, and in this case, it needs the eggy-type of consistency to hold the bread together. And, of course, if you eat eggs, it’s pretty obvious what to do. Original recipe from here.

1 1/2 c peaches, peeled and food-processed
2 tbsp vegetable oil
2 tbsp honey
2 eggs’ worth of egg replacer (2 tbsp replacer + 6 tbsp if using Bob’s Red Mill)
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp ground cloves (optional)
2 c whole wheat flour
2 c all purpose or bread flour (bread flour rises nicer)
2 1/2 tsp yeast

1 firm peach, peeled and diced
2/3 c figs, raisins, dates, and/or nuts (2/3 c total, not each, unless you like a lot of stuffs in your bread)

Toss in the first set of ingredients in whatever order, set your bread maker to a regular cycle, medium darkness. If it has a cycle announcement beep, this would be when you toss in the second section of chunky ingredients. If not, you’ll want to toss it in after the first bout of kneading. It keeps your fruit intact.