FROSTED PEACH SQUARES

"Delicious filling with peach slices sandwiched between fresh, light bread."

FOR THE DOUGH:
3 3/4 to 4-1/4 cups all-purpose flour, divided use
1 teaspoon sugar
1 envelope Fleischmann's RapidRise Yeast
1 teaspoon salt
1/2 cup milk
1/2 cup water
1 cup butter or margarine
4 egg yolks
FOR THE PEACH FILLING:
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 egg yolk, slightly beaten
1 (1-pound, 13-ounce) can of peach slices in heavy syrup, undrained
FOR THE POWDERED SUGAR GLAZE:
1 cup powdered sugar, sifted
1 to 2 tablespoons milk

TO MAKE THE DOUGH:
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, and salt.

Heat milk, water, and butter until very warm (120 to 130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg yolks and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough in half; roll half of the dough on lightly floured surface to fit the bottom of lightly greased 15-1/2 x 10-1/2 x 1-inch jelly roll pan. Spread with cooled Peach Filling.

Roll remaining dough large enough to cover filling; seal edges together. Snip surface of dough with scissors to let steam escape during baking. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375 degrees F for 35 to 40 minutes or until done. Let cool in pan.

Drizzle with Powdered Sugar Glaze while warm. Cut into squares to serve.

TO MAKE THE PEACH FILLING:
Combine sugar, cornstarch and salt in a saucepan. Stir in egg yolk and peach slices. Cook over medium heat, stirring constantly, until mixture comes to a boil. Let cool.

TO MAKE THE POWDERED SUGAR GLAZE:
In small bowl, combine powdered sugar and milk. Stir until smooth.

Makes 48 Squares
Source: Fleischmann's