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| 1/2 Tasse | water |
| 2 Tasse | white bread flour |
| 1 Esslöffel | milk dried |
| 2 Teelöffel | brown sugar |
| 3/4 Teelöffel | salt |
| 1/2 Tasse | Dried peaches; (coarsely diced) |
| 1/3 Tasse | Peach yogurt |
| 2 Esslöffel | Apple sauce |
| 1/8 Teelöffel | nutmeg |
| 1/8 Teelöffel | cinnamon |
| 1 1/2 Teelöffel | Yeast; (fast rise) -Or |
| 2 Teelöffel | Yeast; (active dry) |
| 3/4 Tasse | water |
| 3 Tasse | white bread flour |
| 1 1/2 Esslöffel | milk dried |
| 1 Esslöffel | brown sugar |
| 1 1/4 Teelöffel | salt |
| 3/4 Tasse | Dried peaches; (coarsely diced) |
| 1/2 Tasse | Peach yogurt |
| 1/4 Tasse | Apple sauce |
| 1/4 Teelöffel | nutmeg |
| 1/4 Teelöffel | cinnamon |
| 2 Teelöffel | Yeast; (fast rise) -Or |
| 3 Teelöffel | Yeast; (active dry) |
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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.
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