Recipe Success Tips!

• Freshness is Key: As this bread is enriched with eggs and butter, it is truly at its best when enjoyed on the first day after baking. The flavors are most vibrant and the texture is perfectly soft.
• Second-Day Enjoyment: If you have leftovers, ensure the bread is well-wrapped in plastic wrap or foil to maintain its moisture. It will still be wonderfully delicious on the second day.
• Freezing for Later: For longer storage, this bread freezes beautifully. Once completely cooled, wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 2-3 months. Thaw at room temperature and warm gently in the oven for a “freshly baked” experience.
• Pan Size Flexibility: I typically bake this bread in a 4×10-inch tea loaf pan for a classic shape. However, a standard 9×5-inch loaf pan works just as well. If using the larger 9×5-inch pan, you’ll need to adjust how you cut the dough strips slightly to fit the pan dimensions. Specific instructions for this are provided in the recipe notes below.
• Don’t Rush the Rise: Dough rising is a delicate process. Ensure your dough rises in a warm, draft-free place. The time given in the recipe is an estimate; the actual rising time can vary based on the temperature of your kitchen. Look for the visual cues of the dough doubling in size or becoming puffy.

Get the Recipe: Peach Pull Apart Bread

Delicious yeasted pull-apart bread, filled with fresh peaches and a vanilla sugar filling and glaze.

Prep Time: 25 mins

Cook Time: 35 mins

Rising Time: 1 hr 15 mins

Total Time: 2 hrs 15 mins

Yield: 12 servings

Ingredients

For the bread dough:

• 2 3/4 cups all-purpose flour
• 1/4 cup white granulated sugar
• 2 1/4 teaspoons instant yeast (*See notes below for active dry yeast)
• 1/2 teaspoon fine salt
• 1/3 cup milk
• 4 Tablespoons butter
• 1/4 cup water
• 1 1/2 teaspoons vanilla bean paste (or pure vanilla extract)
• 2 large eggs

For the vanilla sugar filling:

• 1/2 cup white granulated sugar
• 1 teaspoon vanilla bean paste (or pure vanilla extract)

For assembling:

• 4 Tablespoons unsalted butter, melted
• 2 large fresh peaches, peeled, thinly sliced, and roasted (*see instructions)

For the vanilla glaze:

• 1 cup confectioners’/icing sugar
• 1 Tablespoon milk
• 1 teaspoon vanilla bean paste (or pure vanilla extract)

Instructions

1. Make the bread dough: In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, stir together 2 cups of the flour, 1/4 cup sugar, the yeast, and salt.
2. In a small saucepan, gently heat the milk and butter over low heat until the butter is just melted. Alternatively, warm in the microwave for about 45 seconds. Remove from heat and stir in the 1/4 cup water. Let this mixture cool until it’s just warm to the touch (120-130°F / 49-54°C for instant yeast, or about 110°F / 43°C for active dry yeast). Stir in the vanilla bean paste or extract.
3. Add the cooled milk mixture to the flour mixture. Using a rubber spatula or the paddle attachment, mix until the dry ingredients are evenly moistened. With the mixer on low speed, add the eggs one at a time, mixing just until each is incorporated before adding the next. Stop the mixer and add the remaining 1/2 cup flour.
4. If using a stand mixer, remove the paddle attachment and attach the kneading hook. Resume mixing on low speed, gradually adding additional flour as needed, just until a smooth, moist, and slightly sticky dough forms. If kneading by hand, continue kneading on a lightly floured surface, adding minimal extra flour, until the dough is smooth and elastic.
5. Place the dough in a large, lightly greased bowl, ensuring it’s coated on all sides. Cover the bowl tightly with plastic wrap and let it rise in a warm, draft-free place until it has doubled in size, which typically takes about 45 to 60 minutes.
6. Roast the peaches: While the dough is rising, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Arrange the thinly sliced peaches evenly on the prepared baking sheet. Roast in the preheated oven for 15 minutes. Remove from the oven and allow the peaches to cool completely on the baking sheet.
7. Make the vanilla sugar filling: While the dough is rising, in a small bowl, combine the 1/2 cup sugar and 1 teaspoon vanilla. Mix well. The mixture will likely have a wet sand-like consistency; this is normal. Set aside.
8. Assemble the pull apart bread: Preheat your oven to 350°F (175°C) with the oven rack positioned in the center. Lightly spray a 4×10-inch tea loaf pan with cooking spray. (If using a 9×5-inch loaf pan, please refer to the “Notes” section below for cutting instructions.) Place the prepared loaf pan onto a baking sheet and set aside.
9. Gently transfer the risen dough to a lightly floured surface and carefully deflate it. Roll the dough into a large rectangle, approximately 12 inches by 21 inches. Position the dough with the long side closest to you. Using a sharp knife or a pizza cutter, cut the dough into 6 even strips, each about 3.5 inches wide and 12 inches long.
10. Using a pastry brush, generously spread the 4 tablespoons of melted butter over the entire surface of each dough strip. Then, evenly scatter all of the vanilla sugar mixture over the buttered strips.
11. Carefully layer all the buttered and sugared strips on top of each other, creating one tall pile. Using a sharp knife, cut this pile into 6 even smaller pieces, each approximately 2 inches wide. You will now have 6 smaller stacks of dough, each about 3.5 inches wide and 2 inches tall.
12. Arrange these 6 dough stacks in a row within your prepared tea loaf pan. If any vanilla sugar filling was left on your work surface, sprinkle it over the top of the dough in the pan.
13. Gently slide the cooled, roasted peach slices in between the dough stacks throughout the loaf. Aim to place them about every two to three dough slices, alternating from one side to the other to ensure even distribution of peaches.
14. Cover the loaf pan loosely with plastic wrap and let the dough rise in a warm place until it looks puffy and has almost doubled in size, which should take another 30 to 60 minutes.
15. Baking Tip: Remember, this bread may look done before it is truly cooked through. It typically needs 35-40 minutes of baking. Around the 30-minute mark, check if the top is sufficiently browned. If it is, loosely lay a piece of aluminum foil over the top to prevent further browning while allowing the bread to continue cooking.
16. Bake the loaf (still on the baking sheet) in the preheated oven until it’s golden brown, sounds hollow when tapped, and an instant-read thermometer inserted into the center registers between 190-195°F (88-91°C). This usually takes about 35-40 minutes. If the top appears to be browning too quickly, cover it loosely with foil.
17. Once baked, remove the pan from the oven and let the bread cool in the pan for 15 minutes. Then, run a knife carefully around the edges to loosen the loaf and transfer it to a wire cooling rack set over a baking sheet. Allow the bread to cool completely before glazing.
18. Make the vanilla glaze: In a medium bowl, combine the confectioners’ sugar with the milk and vanilla bean paste (or extract). Whisk until the mixture is completely smooth and can be easily drizzled off a spoon. You may need to add a tiny touch more milk, a few drops at a time, to reach your desired consistency. Drizzle the vanilla glaze generously over the cooled loaf.

Notes

• *For active dry yeast: Before adding to the flour mixture, proof the active dry yeast in 1/4 cup of the water and a pinch of sugar. Let it sit for 5-10 minutes until foamy, then add.
• **For a 9×5-inch loaf pan: Roll the dough into a 12×20-inch rectangle and cut it into five 4-inch wide strips instead of six. Continue with the rest of the recipe instructions. When arranging the stacks in the loaf pan, place the widest part of the rectangle stacks facing down to fit snugly.
• Best Enjoyment: Enriched breads like this are best on the day they are baked. Store well-wrapped at room temperature for up to 2 days. For longer storage, freeze.
• Read through these tips and the recipe card fully before beginning for the best results!