Baltimore Peach Cake

Makes 8 to 16 servings 1⁄4 cup warm water (no more than 110 degrees)

1 package active dry yeast 1 cup milk 1⁄4 cup sugar 1 teaspoon salt

14⁄ cup ( 12⁄ stick) melted unsalted butter

1 egg, lightly beaten 3 cups flour

Vegetable oil for greasing bowl

4 or more ripe peaches

4 tablespoons peach or apricot jam

Stir yeast into warm water and let sit 5 to 10 minutes until foamy.

Meanwhile, put milk in a small saucepan and warm until it just begins to bubble in center of pan (sides will bubble first.) Remove from heat. This scalds the milk, which helps break down protein, letting yeast rise fully.

In a large bowl (or stand mixer), add yeast water, sugar, salt and melted butter. Stir together, then add egg and scalded milk, stirring to combine. Add 1 cup of flour at a time, mixing between each addition. Dough should be slightly sticky at this point (add more flour, a tablespoon at a time, if it is too slack and sticky).

Knead in bowl a few minutes, then splash with oil and turn to grease the dough all over. Cover and let rise in a warm place about an hour, letting it double in size. Punch down, cover and let rise again until almost doubled, about 30 minutes.

Toward end of last rise, preheat oven to 375 degrees. Peel peaches (optional) and slice them into 1⁄2-inch wedges.

Punch down dough once more and lay in a greased 13-by-9-inch pan. Gently pat so it covers the bottom of the pan. Arrange peach slices however you’d like on top of the dough, gently pressing them in.

Bake in preheated oven 20 to 30 minutes, until dough is golden-brown on the edges. While still warm, brush jam over peaches as a glaze. If your jam is too thick, you can warm it in a saucepan and thin with a bit of water (or even bourbon).