Make starter first.

SOURDOUGH STARTER:

Soften 1 package active dry yeast in 1/2 cup warm water (110°F).

Stir in:

2 cups warm water
2 cups all-purpose flour
1 tablespoon sugar

Beat until smooth. Cover with cheesecloth. Let stand at room temperature 5 to 10 days, stirring 2 to 3 times a day. Cover and refrigerate until ready to use.

To keep starter going: After using some starter add remaining starter each time starter is taken out:

3/4 c. water
3/4 c. all-purpose flour
1 tsp. sugar

Let stand at room temperature until bubbly, at least 1 day. Cover and refrigerate for later use. If not used within 10 days, add 1 teaspoon sugar. Repeat adding sugar every 10 days.

SOURDOUGH PEACH-NUT BREAD:

Bake at 350°F for 1 hour and 10 minutes.

1/2 c. boiling water
1 c. chopped dried peaches
2 c. unsifted all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. baking soda
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 c. Basic Sourdough Starter
1/2 c. firmly packed light brown sugar
1/2 c. granulated sugar
1 egg, slightly beaten
3 tbsp. vegetable oil
1/2 c. milk
1 c. chopped nuts

PEACHY CREAM CHEESE SPREAD:

1 (8 oz.) pkg. cream cheese
1/3 c. peach preserves
1/4 tsp. ground ginger

Microwave cream cheese in a small glass bowl at LOW (10% power) 1 1/2 to 2 minutes or until softened. Add preserves and ginger; stir well.

Yield: 1 1/3 cups.