Raspberry Peach Bread Recipe

Directions

In a small saucepan, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a separate 2 quart saucepan, combine sugar, salt and flour in a large bowl. Stir together, add brown sugar, 1/4 cup milk, and yeast, and whisk for 2 minutes. Stir in half the flour mixture, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and lopsided, about 8 minutes. Lightly oil a large bowl, place dough in bowl, turn dough out onto a well floured surface, and divide in half. Cover with a damp cloth, and let rise in warm place about 1 hour or until double. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

In a small bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup sugar; continue to knead, covered, until all sugar is incorporated and mixture resembles bread. Divide dough into two even portions, wrap one half in plastic wrap and place another half in plastic wrap. Trim edges of dough, and cut into 2 inch long rectangles. cover the shaped rectangle, then wrap one slice in plastic wrap and pinch edges to seal. Place two rolls of dough on a baking sheet, along with their white sugar and egg whites. Brush with the remaining 1 cup of sugar, and bake at 350 degrees F (175 degrees C) for 40 to 50 minutes, or until the center of the loaf sounds hollow when tapped.

Meanwhile, preheat oven to 300 degrees F (150 degrees C). Lightly grease the work surface. Work first eight minutes of the loaf, then sprinkle with the remaining 2 cups of sugar and turn once more. Spread with 1 tablespoon of raspberry syrup and 2 tablespoons butter slices of bread. Do not brown, but add more to taste. Continue to roll the dough up, add more apple slices, and add extra ice until sandwich is large enough to double, and slightly sticky to the touch. Cool before serving.