A delicious and vintage peach flip sweet bread, with a sweet dough and using peach jam.
For years now, my Mom has been encouraging me to bake this Peach Flip. She dug out the original recipe, from a vintage cookbook, scanned and emailed it to me over five years ago (Yikes!). And every once in a while, she’d ask me if I’d made it yet. And I hadn’t (Insert a bit of daughter guilt here). But I swore I would eventually get around to it and look Ma … I finally did!
First, I have to share a bit of the scanned recipe. Somehow, it’s more fun baking from a yellowed, vintage recipe page, even if it was scanned and emailed. According to the caption, this recipe was an “Award Winner” from Mrs. Christine Foster of Pennsylvania.
This bread is a great place to use some of your peach (or apricot) jam. I did take some liberties with the shaping the loaves, which originally called for forming into a crescent and then cutting a slice down the centre. I love to twist dough though, because I always think it looks so pretty when baked. So that’s what I did with these loaves.
I finished each loaf differently, as well. The first, above, was baked with almonds on top and then dusted with icing sugar once cooled. The second got a drizzle of vanilla icing.
Cook’s Notes for Peach Flip Sweet Bread
This recipe makes two large loaves. I froze one, but if you don’t need a lot or don’t want to freeze, I’d suggest halving this recipe and just making one loaf. (It would be great for keeping one and sharing the other, though). My Mom always made this with Peach Marmalade, which contains some orange and maraschino cherries. If you happen to have some, it’s a good choice. If not, try adding a bit of orange zest to your peach jam and even a few diced maraschinos, if you have some on hand.
Alternate Finishing: Glaze with a Vanilla icing.
Peach Flip Sweet Bread
- 4 1/2 tsp. active dry or instant yeast
- 1/2 cup warm water 110° to 115°
- 1/2 cup + 2/3 cup white sugar divided
- 3/4 cup butter softened, divided
- 1/2 cup milk warmed to 110° to 115°
- 2 tsp. salt
- 3 large eggs
- 5 cups all-purpose flour plus more as needed
- 1 cup peach or apricot jam or marmalade
- Optional 2 tsp. orange zest
- 2 tsp. ground cinnamon
- Optional Sliced almonds, for top
- In a large bowl or the bowl of a stand mixer with the paddle attachment, dissolve the yeast in the warm water. Add 1/2 cup sugar, 1/2 cup of the butter, milk, salt, eggs and 2-1/2 cups of the flour. Beat until smooth. If using a stand mixer, switch to the kneading hook. Stir in enough remaining flour to form a stiff dough.
- Turn the dough onto a floured surface and knead until smooth and elastic, about 6-8 minutes or knead with the mixer until smooth. Place into a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
- Deflate dough. Turn onto a floured surface and divide in half. Roll each piece into a 24-in. x 13-in. rectangle. Spread 2 tablespoons of butter and 1/3-1/2 cup peach preserves to within 1/2 in. of edges. If using orange zest, sprinkle over the preserves. Combine the cinnamon and remaining sugar. Sprinkle over preserves.
- Roll up, jelly-roll style, starting with a long side. Pinch seam to seal. Place, seam side down. With a sharp knife, cut the roll in half lengthwise. Pinch one end together and twist the two strands together 3 or 4 times, keeping the cut edge facing upwards as much as possible. Pinch together the other end. Place onto a large greased baking sheet. Repeat with the second piece of dough.
- Cover and allow to rise until puffy, about 30 minutes. If using almonds, scatter a few on top before baking.
- Bake in a pre-heated 350° oven for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
- Yield: 2 loaves (20 slices each).
- Optional Vanilla Glaze: 1 cup icing (powdered) sugar, 1 tsp. vanilla and 2-3 tsp. milk (or enough to make a glaze that will fall off a spoon). Combine and stir until smooth.