Peaches and Cream Bread Recipe

Peaches and Cream Bread Recipe

Ingredients:

12 Rhode rolls; risen after thawed
3 & 1/2 Tbsps plus 2 Tbsps of sugar (granulated)
1 eggyolk
A can of peaches; drain and slice thinly
2 tsps of flour
Sliced peaches
8 oz of creamcheese
4 & 1/2 tsps of vanilla
1 c of sourcream

Instructions:

Press six rolls all together then roll carefully into ten-inch circle. Transfer to 9-inch greased spring-form pan. Mix sugar, creamcheese, flour, 2 Tbsps of sugar, eggyolk and 1 & 1/2 tsps of vanilla; spread over the dough in even proportions. Arrange slices of peaches all over creamcheese mix. Press the remaining six rolls then roll evenly into ten-inch circle, then top w/ peaches again. Cover w/ plastic cling wrap. Allow to rise ’til doubled in bulk.

Have the wrap removed then bake it at three hundred fifty degrees Fahrenheit for fifteen minutes. Using a sharp-edged knife, cut numerous slits into topmost layer, then bake for 15-20 more minutes. For topping: Combine 3 & 1/2 Tbsps of sugar, sour cream, peach slices, and 3 tsps of vanilla. Spread evenly on top of bread & bake for ten minutes more.

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