It’s time for #BreadBakers again. I missed last month but since I’m the host this month I had to make the bread right. When I first selected the theme of stone fruits some months back, I had mango in my mind. Now is the season for it where you can buy gorgeous ripe mangoes by the box at Indian and Caribbean markets.
Then I remembered the preserved nutmeg I brought back from my trip to Malaysia in February. Nutmeg is actually the pit of a fruit. Nutmeg is one of the primary natural resources of Malaysia. Did you know that the Coca-Cola company discovered nutmeg for the first time when they visited Malaysia and nutmeg became the primary ingredient that gave the soda it’s distinctive taste. You find nutmeg in many forms in Malaysia – in syrups to make drinks, ice cream, as a spice and in the fruit in which the spice is found. The fruit tastes somewhat like a pear with a distinctly strong nutmeg taste. Although I liked the fruit, it can only be eaten one at a time. By the end of eating the fruit, the nutmeg is quite strong and overpowering and you then feel…ok I’ve had enough nutmeg for a while.
This is a picture of the nutmeg fruit with the nutmeg nut and mace still attached. You can also buy the preserved fruit slices to bring back from a trip there to use in delicious delicacies like this bread.
Peach & Nutmeg Sweet Focaccia
Prep Time: 2 hours
Cook Time: 30 minutes
- 2 cups warm water
- 1 tablespoon sugar
- 2 1/4 teaspoons dry active yeast
- 1 teaspoon salt
- 1 tablespoon oil
- 4 1/2 – 4 3/4 cups all purpose flour
- 1 tablespoons butter
- 1 tablespoons firmly packed brown sugar
- 3 sliced peaches
- 5 slices finely chopped preserved nutmeg
- 1 cups ricotta cheese
Pistacchio Sugar Ingredients:
- 3 tablespoons shelled pistacchios
- 1 tablespoon sugar
- 2 tablespoons melted butter
Add sugar to water and whisk to dissolve sugar. Sprinkle yeast on top. Leave for 5 minutes until yeast gets foamy.
In the bowl of an electric mixer, combine salt, oil and 4 cups of the flour. Using dough hook attachment, give it a quick mix. Add proofed yeast and knead until the dough is very soft and stretchy, about 3 minutes. Add remaining flour as needed to form a soft, pliable and elastic dough.
Place in a lightly greased bowl. Cover with plastic wrap and a kitchen towel. Leave to rise until doubled in size, about 1 hour.
Spray a baking dish with non stick spray. With floured fingertips press dough into baking dish, making sure dough goes up the sides of the dish.. You can use a 9 x 11 baking dish or use different decorative shaped baking dishes as I did.
Cover with a kitchen towel and leave to rise for 45 minutes.
Preheat oven to 425 F.
Spread ricotta filling on top. Using a pastry brush, brush filling to the edges.
Bake for 25 – 30 minutes until there is a golden browned crust.
Brush the edges with melted butter and sprinkle liberally with pistacchio topping.
This is a perfect tea time bread.
Now let’s check out what the other #BreadBakers cooked up this month
#BreadBakers – Stone Fruit
- Apricot and Cherry Focaccia by Herbivore Cucina
- Apricot & Pistachio Buns by Baking Sense
- Apricot & Stilton Soda Bread by Baking in Pyjamas
- Apricot Bread by A Day in the Life on the Farm
- Apricot Cranberry Walnut Quick Bread by Spill the Spices
- Apricot Kolaches by Food Lust People Love
- Apricot Oat Casserole Bread with Sweet Vanilla Glaze by A Salad For All Seasons
- Big Batch Bran Muffins by What Smells So Good?
- Brown Sugar and Plum Pull-Apart Bread by The Wimpy Vegetarian
- Cherry Bread with Streusel Topping by Hezzi-D’s Books and Cooks
- Cherry Ricotta Muffins by Sneha’s Recipe
- Cinnamon Swirl Peach Bread by Kylee Cooks
- Dried Apricot Bread with Walnuts by The Bread She Bakes
- Eggless Mango Cardamom Walnut Quick Bread by Sizzling Tastebuds
- Eggless Mini Mango Bread by Sara’s Tasty Buds
- Mango and Passionfruit Yeast Bread by Mayuri’s Jikoni
- Mango Challah by Passion Kneaded
- Mango Jam Rolls with Cremé, Fresh Mangoes and Jam Filling by G’Gina’s Kitchenette
- Mango Pull Apart Bread by Gayathri’s Cook Spot
- Nectarine-Blueberry Muffins by A Baker’s House
- Peach & Nutmeg Sweet Focaccia by The Schizo Chef
- Peach Yogurt Muffins by Magnolia Days
- Plum & Pecan Bread by I Camp in my Kitchen
- Scones with Apricot, Ginger and Brie by Palatable Pastime
- Semolina Bread with Apricots and Sage by Karen’s Kitchen Stories
- Spicy Peach Oatmeal Bread by Cindy’s Recipes and Writings
- Whole Wheat Nectarine Bread by A Shaggy Dough Story
- Wholewheat Sweet Rolls with Mango Filling by Cook’s Hideout
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.