The theme for July’s Twelve Loaves challenge was stone fruit. To be completely transparent, I actually had to look up what a stone fruit was. I felt a bit silly since stone fruit is very common, especially in my house, but I had simply never heard of peaches, apricots or nectarines, etc. referred to as stone fruit.
I thought of a nice, moist quick bread with a sweet streusel topping and I got really excited! I don’t have much luck with my streusel toppings so when I actually stood in my kitchen, ready to bake I decided to stay away from that nemesis. My toppings are usually too dry, too wet, not “crummy” enough or not the right texture for what I envision. I wanted to create but not a fussy topping.
I started testing this recipe mid-June. When I get in a creative mood I feel like an artist that cannot be stopped. I don’t even know if there are other yeast bread recipes with stone fruit mixed into the dough. I didn’t look. I just started cutting up fruit and followed my heart. I knew I wanted to try adding coconut oil into the recipe since it is so very good for us.
I don’t really mind fat and calories in moderation as long as it is the beneficial fats, but I try to moderate our coconut oil intake. I can’t have enough of that delicious ingredient, but to be safe I will follow my rule of thumb for moderation.
Cardamom is a spice that I don’t use often enough and I would imagine this bread to make a great breakfast or brunch bread with the combination of fruit, honey and cardamom.
The dough seemed pretty wet when it came together, but once it was thoroughly kneaded it became a tacky dough. The longer I kneaded this bread, the more it seemed to change from a cohesive dough into a very sticky dough that was too wet to form a ball. The recipe is based on my most successful tests. 🙂 The dough rose very nicely and baked up perfectly each time! We really loved how this bread turned out.
I had dreamed of treating Tay and my other half to a slice of this warm bread with cool Greek yogurt and an apricot compote. In my imagination that little setup would be a healthy breakfast.
This bread turned out moist with a beautiful crumb, the cardamom and orange zest joining hands and singing in harmony. Honey added a subtle sweetness that didn’t quite make this a dessert bread but a pleasant addition with the peach and apricot.
I never would have thought to try using peaches and apricots in a yeast bread if it were not for the Twelve Loaves group. Thank you to Lora and my fellow Twelve Loaves members for helping me stretch my creative muscles and try new things! This bread received high marks from my other half and Taylor. Ethan enjoyed some warmed with butter and cinnamon with sugar. I really love this new breakfast bread.
Take a look at what my fellow Twelve Loaves bakers have made for us to enjoy:
Peach Challah from Vintage Kitchen Notes
Nectarine Raspberry Bread from A Handful of Everything
#TwelveLoaves July:Stone Fruit hosted by Paula from Vintage Kitchen Notes and Renee from Magnolia Days. Summer is when we get to enjoy an abundance of fresh stone fruits at our markets. Let’s create some breads with their juicy deliciousness! Share your favorite stone fruit bread recipe(yeast or quick bread). Let’s get baking!
Want to join the #TwelveLoaves group? It’s easy!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this July, 2013, and posted on your blog by July 31, 2013.
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.
- 1 cup of chopped stone fruit, ½ cup peaches and ½ cup apricots is what I used
- ¼ cup water
- ½ cup milk
- 2½ tsp active dry yeast
- 3 tbsp. melted coconut oil
- ¼ cup honey
- ½ tsp Alaea Hawaiian sea salt
- ½ tsp. cardamom, up to 1 tsp. for more profound cardamom flavor
- 2 tsp. orange zest
- 4 cups unbleached bread flour
- 1 egg white, beaten
- Combine 1 cup of chopped fruit with ¼ cup water and puree in blender. I used my Nutribullet. 🙂
- Mix ½ cup milk and active dry yeast and let sit for ten minutes. Milk should be room temp, no warmer than 90 degrees.
- In a large mixing bowl combine pureed stone fruit and melted coconut oil. Add honey, salt, cardamom and orange zest. After yeast and milk have spent ten minutes together, add to large mixing bowl. Stir just to mix and add flour.
- Knead until dough comes together. Dough will be wet. Continue to knead for five to eight minutes. Dough will be cohesive and slightly tacky. Lightly oil the bottom of a large bowl and place dough in oiled bowl, covering with a tea towel. Let dough rise in a warm place for four hours.
- Butter or spray two loaf pans. After rising, divide dough into two equal parts. Then divide one of the parts into three equal smaller parts, rolling into long pieces to braid. Braid dough and place your braided dough into one of the greased loaf pans. Repeat with second set of dough.
- Let braided dough rise in pans for 30-60 minutes in a warm place until nearly doubled in size. Preheat oven to 350 degrees, placing a pan with water on the bottom rack. This will create steam for your bread. Brush dough with beaten egg white. After oven is preheated and water is creating steam, bake bread for 25-30 minutes or until loaves are a light golden brown on top. Cool in pans for ten minutes, then transfer to a cooling rack. Cool before slicing.