Peach Pull-Apart Bread with Caramel Sauce

Name: Peach Pull-Apart Bread with Caramel Sauce
Prep time: 30 min
Cook time: 40 min
Total time: 3 h 10 min
Yield: 8 Servings
Ingredients: 1/4 cup water; 2 & 3/4 teaspoons active dry yeast; 4 tablespoons butter; 1/3 cup milk; 1 teaspoon vanilla extract; 2 & 3/4 cups all-purpose flour; 1/4 cup sugar; 1/2 teaspoon salt; 2 eggs; 3/4 cup brown sugar; 2 teaspoons cinnamon; 3 dashes salt; 3 tablespoons butter; 3-4 ripe peaches; 2 tablespoons butter; 1/2 cup brown sugar; 2 tablespoons milk

User Reviews

5.0

6 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Rising Time
2 hrs
Total Time
3 hrs 10 mins
Servings
8 Servings
Calories
486 kcal
Course
Bread
Cuisine
American

Peach Pull-Apart Bread with Caramel Sauce

Whitney Jenkins

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Peach Pull-Apart Bread with Caramel Sauce is a great way to use up those summer peaches. It's like a peach cinnamon roll.

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Ingredients

Servings

For the dough:

1/4 cup water warm
2 & 3/4 teaspoons active dry yeast
4 tablespoons butter melted
1/3 cup milk
1 teaspoon vanilla extract
2 & 3/4 cups all-purpose flour plus 1/4 cup, if necessary
1/4 cup sugar
1/2 teaspoon salt
2 eggs

For the Filling:

3/4 cup brown sugar packed (I like dark)
2 teaspoons cinnamon
3 dashes salt
3 tablespoons butter melted
3-4 ripe peaches finely chopped (2 and 1/2 or 3 cups)

For the Caramel Sauce:

2 tablespoons butter
1/2 cup brown sugar
2 tablespoons milk

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Instructions

In the bowl of a stand mixer or large bowl, stir together the warm water and yeast. Let sit for a couple minutes until it foams a bit, just to make sure it's not dead.
Meanwhile, in a small bowl melt the 4 tablespoons butter in the microwave. Add the milk and vanilla. Set aside.
Add 2 cups of the flour, the sugar, and salt to the dough and stir together.
Add the eggs and continue to stir on low.
Add in the butter/milk mixture in a thin stream. Add more flour a little bit at a time until the dough comes together in a ball and cleans the sides of the bowl. Knead on medium for 3-5 minutes.
Transfer the dough to a large greased bowl. Cover it with a cloth and let rise in a warm place for and hour and a half. (I like to turn my oven to warm (170F) for about a minute, turn it off, then let the dough rise in the oven.)
While the dough rises, prepare the filling. In a small bowl stir together the brown sugar, cinnamon, and salt. Set aside.
Grease a 9x5 inch loaf pan and set aside.
Toward the end of the dough rising, prepare the peaches. Peel off the skins and chop them into small pieces. Melt 3 tablespoons of butter in a small dish.
Once the dough has risen, turn it out onto a large and well-floured work surface. Roll the dough into a large rectangle, roughly 12x24 inches, but don't fret if it's not exact.) The dough will be pretty thin.
Brush the rectangle with the butter you just melted. Slather it all on, don't be shy. Sprinkle the whole thing with the cinnamon-brown sugar.
Use a pizza cutter to slice the dough into 6 equal strips the LONG way (each strip should be about 24 inches).
Sprinkle the first strip with 1/6 of the chopped peaches (just eyeball it). Now you are going to lay the next strip on top of the one you just sprinkled with peaches. I found it easiest to slide my entire arm underneath the dough, pick it up and lay it gently on top of the peaches.
Sprinkle the stack with more peaches. Add the next layer of dough. Keep going until you run out of peaches and strips of dough.
Now you are going to use a very sharp knife to cut the stack into segments that will fit into your bread pan. I lined up the short end of the bread pan to the edge of the dough, and sliced there. Take the first segment and stack it vertically in the pan, like they are papers in a filing cabinet. Continue until all the dough is in the pan. Don't be afraid to shove it all in there.
Preheat your oven to 350 F.
Cover the dough with a towel and let rise in a warm place for about 30-45 minutes (not in the preheating oven this time.)
Bake for 40-45 minutes until brown and cooked through. Use a toothpick to reach the center of the bread, the layers make it pretty easy to do this. Check after about a half an hour to see if the bread is getting too brown on top. If so, cover with tin foil.
Cool on a wire rack for 10 minutes.
Meanwhile, make the Caramel Sauce. Add the butter, brown sugar, and milk to a small sauce pan and bring to a boil. Boil for 1 minute, then remove from heat.
Turn the bread out onto a cooling rack with parchment or wax paper below it. Drizzle with the warm Caramel Sauce. Save some for dipping if you want. Eat it while it's hot!

Notes

Source: Alaska from Scratch (such a great blog! Check it out!)

Nutrition Information

Show Details

Serving 1slice Calories 486kcal (24%) Carbohydrates 81g (27%) Protein 9g (18%) Fat 15g (23%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 76mg (25%) Potassium 278mg (8%) Fiber 3g (12%) Sugar 45g (90%) Vitamin A 660IU (13%) Vitamin C 4mg (4%) Calcium 71mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 486 kcal

% Daily Value*

Serving	1slice
Calories	486kcal	24%
Carbohydrates	81g	27%
Protein	9g	18%
Fat	15g	23%
Saturated Fat	9g	45%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	1g	50%
Cholesterol	76mg	25%
Potassium	278mg	6%
Fiber	3g	12%
Sugar	45g	90%
Vitamin A	660IU	13%
Vitamin C	4mg	4%
Calcium	71mg	7%
Iron	3mg	17%