lass baking dish.
Cut bread into 1-inch cubes. (you
Preheat oven to 350 degrees.
Combine flour, baking powder, baking soda, cinnamon, ginger and cloves in small bowl. Set aside.
Combine pureed peaches and sugar.
Add oil, eggs and vanilla extract. Mix well.
Add flour mixture about 1/2 a cup at a time, combing well after each 1/2 cup added.
Fold in diced peach.
Pour batter into greased 9 X 5 loaf pan.
Bake at 350 for 50 minutes.
Cool, cut and enjoy!
nd mix well.
Add peach puree and dry ingredients; stir
BASIC BREAD:
Mix the flours, salt
Preheat oven to 350 degrees F.
In mixing bowl, beat together first 6 ingredients, eggs through salt.
In another bowl, combine milk & water, then beat it into the egg mixture.
In greased 1 1/2-quart casserole, layer bread, milk mixture & peaches until all ingredients are used.
Set casserole in pan of hot water & bake 30-40 minutes or until a knife inserted in center comes out clean.
Remove from oven, cool & serve.
Refrigerate leftovers.
aking dish; cut or tear bread into cubes (they don't
stir well.
Place bananas, peach, milk, eggs, and vanilla extract
n the hollowed out Sourdough bread bowls.
Spray 9-inch by 13-inch baking pan with Pam cooking spray. Break up bread into pan and tuck peach slices between bread pieces.
Beat eggs, sugar, and vanilla together; pour egg mixture evenly over bread.
Dot with butter pieces.
Bake at 325\u00b0 for about 55 minutes.
Can be assembled the night before and refrigerated.
Let sit at room temperature for 30 minutes before baking.
iced peaches with Schnapps or peach nectar until peaches are tender
ggs, blending well; add peaches, peach juice, hot water and heated
Preheat oven to 350\u00b0.
Combine eggs, milk and vanilla; add bread and drained peaches.
In small bowl, combine sugar, cinnamon and nutmeg.
Reserve 1 1/2 teaspoons of sugar mixture; set aside. Add remaining sugar mixture to peach mixture; mix well.
Clean and crush berries. Put in large saucepan.
Cut peach slices into pieces and grind in food processor or food mill. Add to berries.
Mix pectin and cinnamon into the fruit mixture and cook over high heat until mixture comes to a boil; stirring constantly.
Add sugar all at once. Bring to a full boil and boil hard for 1 minute, stirring constantly.
Remove from heat. Skim and stir to remove foam. Ladle into hot jars and seal.
Cream sugar and shortening together.
Add eggs; mix thoroughly.
Add peach puree and dry ingredients; mix thoroughly. Add vanilla and nuts; stir until blended.
Pour into 2 loaf pans (5 x 9-inch) that have been well-greased and floured.
Bake at 325\u00b0 for 1 hour.
Let bread cool a few minutes before removing from pan.
Stir 6 to 8 peaches in blender until pureed.
In mixer bowl, cream together sugar and shortening.
Add dry ingredients and peach puree; mix thoroughly.
Add vanilla and nuts; stir until well blended.
Have oven preheated to 325\u00b0 and 2 loaf pans well-greased and floured.
Divide batter equally between 2 pans. Bake at 325\u00b0 for about 50 minutes to 1 hour.
Let bread cool in pans for a bit before removing.
Makes 2 loaves.
ntil blended mashed peach, milk, oil, egg and peach extract.
Add
he baking pan of the bread maker in the order suggested
Roll out bread dough (any recipe).
Spread Italian sausage (seasoned with parsley, oregano and pepper) over dough.
Sprinkle on Mozzarella, then Longhorn cheese.
Roll and bake according to bread recipe.
To make peach puree, use 6 to 8 medium peaches with skins on, put through blender, or 3 (15 ounce) cans of peaches, drained. Preheat oven to 325\u00b0.
Cream sugar and shortening.
Add eggs and mix well.
Add peach puree, dry ingredients and almond flavoring. Add nuts and mix thoroughly.
Pour into 2 (9 x 5-inch) greased loaf pans.
Bake at 325\u00b0 for 50 to 60 minutes.
Cream the butter and sugar.
Mix with other ingredients.
Add peach preserves and sour cream.
Pour into 2 large loaf pans or 3 to 4 small loaf pans.
Bake at 325\u00b0 for 50 minutes to 1 hour.