The other evening I was watching Martha Bakes on PBS and my ears perked up when I heard mentioned a yummy delicacy that originated in Baltimore…a city just a stone’s throw…but seems hours away with traffic…from Annapolis. A quick Google search turned up the following article…
…but I’m up for a baking challenge!
The usual cast of characters
2 tablespoons sugar
1/2 cup whole milk
One 1/4-ounce envelope active dry yeast (2 1/4 teaspoons)
1 large egg
2 cups all-purpose flour
1/2 teaspoon salt
4 tablespoons unsalted butter, cut into pieces, room temperature, plus more for bowl and pan
3 large peaches, pitted and sliced 1/4 inch thick
1/4 cup sanding sugar
2 tablespoons red currant, apricot, or peach jelly
The Steps to Glory
Combine 1 teaspoon sugar and milk in a glass measuring cup. Sprinkle yeast over milk and let stand until foamy, about 5 minutes. Add egg and whisk to combine.
Whisk together flour, salt, and remaining 1 tablespoon plus 2 teaspoons sugar in the bowl of an electric mixer. Place bowl on mixer fitted with the dough hook. Add milk mixture to flour mixture and beat to combine. Knead dough for 5 minutes. Add butter, piece by piece, and continue to knead until dough is smooth, about 5 minutes. Transfer dough to a buttered bowl, cover with plastic wrap, and set aside in a warm place until doubled in bulk, about 1 hour.
Punch down dough and remove from bowl. Pat dough into a buttered 13-by-9 1/2-inch rimmed baking sheet. Cover with plastic wrap and let rise for 1 hour.
Preheat oven to 350 degrees. Arrange peaches on dough in a slightly overlapping pattern and sprinkle with sanding sugar. Bake until golden brown and set in the center, 40 to 45 minutes. Brush peaches with jelly. Let cool in pan on a wire rack for 15 minutes, then remove from pan and cool completely on wire rack.
Enjoy during these last fading days of Summer
Best by a large body of water…and it tasted perfect to us.
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