Bread Recipe
Peaches & Cream Bread
Peaches & Cream Bread:
12 Rhodes rolls
,thawed and risen
1 8-oz pkg cream cheese 2 tbsp sugar
2 tsp flour
1 egg yolk
1/2 tsp vanilla
1 16-oz can slice peaches, drained and thinly sliced
Topping:
1 c sour cream
3 1/2 tbsp sugar
1 tsp vanilla
Fresh peach slices, if desired
Press 6 rolls together and roll into a 10-inch circle. Place n a 9-inch
springform pan sprayed with non-stick cooking spray. Beat together cream
cheese, 2 tbsp sugar, flour ,egg yolk and 1/2 tsp vanilla. Spread evenly
over dough. Arrange peaches evenly over cream cheese mixture. Press
remaining 6 rolls together and roll to a 10-inch circle. Place over
peaches. Cover with sprayed plastic wrap. Let rise until double. Remove
wrap and bake at 350 degrees 15 minutes. With a sharp knife, make several
slits in top layer. Bake an additional 15-20 minutes. Combine topping
ingredients. Spread over baked bread and continue baking for 10 minutes.
Cool completely and garnish with fresh peaches if desired. |