Tanzhong

1. Add bread flour and milk to a saucepan over medium-low heat. Whisk together until it starts to thicken.Once it thickens up enough so that your whisk leaves a trail when stirring, remove from heat and let cool.

Bread

1. Butter a 9×5 load pan and set aside.
2. Add warm whole milk, sugar and yeast to a large cup and stir. Let this sit for 10 minutes to activate the yeast.
3. Meanwhile, add bread flour, salt, egg, yeast mixture and tanzhong to a large mixing bowl. Use a large spatula to roughly mix the ingredients together. Using a dough hook on your stand mixer, mix on medium speed for 5 minutes. Use a spatula to scrape down the bowl and add the butter. Mix for another 5-7 minutes. The dough is ready when it spring back immediately when it’s poked. (Just wet your finger with a little water and poke the dough.)
4. Cover the dough with a tea towel and place in a warm place for 1- 1 1/2 hours to rise until it has doubled in size.
5. While the dough is rising, make the filling by adding brown sugar, white sugar, cinnamon, ginger, cardamom, clove, lemon zest, and salt to a small bowl and mixing it well.
6. Once the dough is proofed, roll it out into a 20 x 12 inch rectangle onto a lightly floured surface. If the dough keeps springing back, let it rest for 10 minutes and try rolling it out again. Spread the softened butter over the dough. Cut the dough into 5 strips that are 4 x 12 inches long. Take one strip and sprinkle 1/5th of the filling over the dough. Then top with 1/5th of the diced peach. Next top with another strip of dough, top with more filling and peaches and continue stacking until you have used up all the strips of dough. Then using a sharp knife, cut the stack into 6 even pieces. Then take each mini stack and place them in the greased loaf pan cut side up. Continue placing each cut stack into the pan. Don’t be afraid to smush the last stack in if you have to! Top with any left over sugar filling you may have left.
7. Cover the dough with a tea towel and let it rise for 1 hour until doubled is size.
8. Pre-heat the oven to 350F. Bake for 40-45 minutes or until the center of the bread registers at 190 F. Cool in the pan for 10 minutes. It’s best served warm!