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Print this Recipe    Coffee 50

Peaches and Cream Chop Bread

1 loaf frozen sweet bread dough
4 large peaches (about 1-1/4 lbs)
1/4 cup packed brown sugar
8 oz light cream cheese, chilled
1/4 cup whole almonds or pecan pieces

Thaw dough at room temperature on a cutting board lightly sprayed
with vegetable oil spray for 2 hours, or until thawed. Pat into
a 10-inch circle on cutting board. Cover with a cloth and let rise
in a warm place for about 1 hour, or in an air-conditioned house
for 2 hours, or until doubled in bulk.

Or dough may be thawed and risen overnight in the refrigerator, in
a bowl lightly coated with vegetable oil spray. Pat dough into a
10-inch circle on a cutting board and continue with recipe.

Meanwhile, plunge peaches into boiling water for 10 seconds or so
to loosen skin, then cool slightly and peel. Slice into a bowl
and toss with sugar. When dough has risen, cut cream cheese into
1/2 inch cubes and toss with peach mixture and nuts. Remove mixture
from bowl with a slotted spoon, leaving behind any accumulated
juices. Pile on dough.

Draw dough up around mixture. With a large, sharp knife, slice
bundle about five or six times across, then five or six times in
the other direction. With knife, gently mix by lifting dough and
filling from bottom and piling on top. The dough pieces should be
about 2 inches square.

With a spatula, gently mound mixture on a lightly greased baking
sheet, reshaping into a circle and making sure most of the filling
touches the dough.

Bake at 350 degrees for about 30 minutes, or until puffy and brown.
Remove from oven and let stand 10 minutes before removing from
baking sheet. Serve warm or cold. To reheat, bake at 350 degrees
for 5 to 10 minutes, or until heated through.

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