Friday, August 7, 2015

Summer Peach Kuchen!

Can you believe it's August already? My blueberry and raspberry bushes are "done" (though I'm hoping the raspberries will bear again in September....); soccer practice has started up for the grandkids; my "teacher/daughter" had in-service for school last week; the evenings are actually getting cooler already; the sun is setting earlier.......Something in me would like summer to last forever, but I realize each season carries its own special blessings so I won't bemoan the fact of the summer scurrying by... I'll just embrace each day!
One of the tastiest things to "embrace" about August are those amazing fresh peaches that appear at the local farm stands. Love 'em.....I just love 'em. I always buy the seconds, as they're ready to eat or freeze  IMMEDIATELY. This recipe is a wonderful way to use those tasty fruits. Not only is it delicious, but it makes a beautiful presentation......just like summer itself.....bright and sunny! Enjoy the recipe! Enjoy your summer!

Summer Peach Kuchen
¼ Cup warm water
1 Tbsp/ 1 packet Red Star Platinum Instant Yeast
2 ½ Cup unbleached bread flour
½ Cup milk, warmed
1/3 Cup sugar
1 egg
2 Tbsp. softened butter
1 tsp. salt
4 Ripe Peaches
2 Tbsp. Cinnamon sugar
¾  Cup flour
½ Cup sugar
½ Cup cold butter
Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute. Add one cup of flour, then additional dough ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and let rise until doubled.
While waiting for the dough to rise, peel and slice the peaches and place in a bowl. You may want to sprinkle with some “Fruit Fresh” to keep the color of the peaches. Also, go ahead and mix up the streusel – mix the sugar and flour, then cut the butter in.
Remove the dough from the bucket and press into a greased 10” springform pan. Lay the sliced peaches on top, layering them decoratively. Sprinkle the cinnamon sugar atop the peaches ( I actually didn’t measure – I probably used less than that, but the 2 Tbsp. would probably be the most you’d want to use) . Top with a desired amount of the streusel (I used about 2/3 of that recipe, though I could have easily used it all). Let rise in a warm place for about 20-30 minutes. Bake at 375 for 30-35 minutes. Cool in pan 10 minutes, then remove.

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