In a large mixing bowl whisk together the flour, cinnamon, nutmeg, salt and brown sugar. Set aside.

Activate the yeast by combining warm water (around 100F- 105F) and 1 teaspoon of brown sugar. Give it a gentle stir and let sit for 5-10 minutes until frothy. The water will feel slightly warmer to the touch as it is slightly above your natural body temp.

Once the yeast has been activated, mix in the honey, vanilla and oil. Combine the wet mixture with the flour mixture until the dough is formed. It is ok if the dough has a few lumps or even resembles oatmeal.

Give it a few extra stretches and transfer to a large bowl to proof for 1-1.5 hours in a warm place. Give a drizzle of oil over the top then cover with a damp dish towel or plastic wrap. The dough will be very wet and using well-oiled hands will help. Expect for it to double in size.

When proofed, give it a few extra stretch and folds then press into a 9x13” baking pan with plenty of oil. If desired, also a layer of parchment if pan isn’t nonstick.

Cover again and let rise a second time for around 30-40 minutes. Dough will be puffy and fill out the pan.

Dimple the dough with oil fingers and layer on peach slices. Drizzle liberally with honey, cinnamon, nutmeg and olive oil.

Bake at 425F 22-27 minutes until golden brown and fragrant. When testing for doneness, the tooth pick test will do or gently lifting the corner and checking for browning on the bottom. Bread should feel springy to the touch and lift up, not stay depressed or feel dense.

Serve warm with honey butter and enjoy.