2Tablespoonsbutter, melted and cooled or 2 Tbsp. vegetable oil
1largeegg
For the filling:
1cupbrown sugar, packed
6Tablespoonsbutter, cold
2teaspoonscinnamon
2peaches, peeled and thinly sliced
6Maraschino cherries, optional
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Instructions
For the dough: In a large bowl or the bowl of a stand mixer, add the lukewarm water and milk. Add the yeast, stir and let stand 5 minutes. Add 2 cups of the flour, the white sugar and salt. Add the melted butter, mix in, then add the egg and mix in. Begin adding the last bit of flour, in small increments and mixing between additions, until you have a smooth, moist dough. Knead a minute or so on a floured surface until smooth and elastic, then add to a greased bowl. Cover and let rise until doubled, about 1 hour.
Make the filling: Meanwhile, in a medium bowl, combine the brown sugar, cinnamon and butter. (I just cut the butter into the sugar with a pastry blender. You could also mix it together in a food processor). Place 1/3 cup of brown sugar mixture into the bottom of a loaf pan. Add 2 Tablespoons water and stir together to make a sauce (may be a bit lumpy, but not to worry. The lumps are butter and that will melt). Place the maraschino cherries on top of the sauce, if using.
Roll the dough into a 9 x 14-inch rectangle on a lightly floured surface. Spread the remaining brown sugar/cinnamon mixture evenly on the dough, then sprinkle the sliced peaches on top. From the long side, roll up jelly roll style, trying not to pull or stretch the dough too much as you roll. Pinch the seam together and place on a cutting board, seam side down. Cut into 6 - 8 even slices (*I like to cut 1/2-inch off each end and then measure the remaining, divide by 6 or 8 and then pre-mark the dough lightly with the edge of the knife). Place the slices cut side up in the pan. Cover with plastic wrap and let rise in a warm place for about 40 - 60 minutes or until the dough has doubled.
Preheat oven to 350° F. (regular bake setting/not fan assisted)
Bake for about 35 minutes. Check at the 30 minute mark and cover loosely with foil if it is getting too brown on top. Remove from oven. Allow to rest for 5 minutes in the pan. Run a knife around the edge of the pan, then invert onto a cooling rack covered with a piece of parchment on top, to cool. To avoid a gummy dough, allow to cool almost completely before pulling off that first piece (I know it's hard to resist, but remember you can always warm it back up a bit with a few seconds in the microwave later).