In the bowl of a stand mixer bloom the yeast in the peach puree. Ensure it is working by smell and a gentle foaming around the sides of the dish. Add the remaining ingredients in order and mix, using a dough hook, on low speed for three minutes. Make sure the dough is fully hydrated. Increase speed to medium and mix until a smooth ball forms around the hook, about 4 minutes. Place dough in new, greased bowl and allow to bulk ferment for an hour. Punch down the dough then use. For the bread peaches, make small buns and fully proof the dough before baking. Bake at 350F until completely baked and hollow sounding. Remove from heat and allow to cool completely. Trim the bread to fit together to resemble a peach. Hollow the inside of the bun for desired filling.
For a modern melba, fill the "peaches" with peach pastry cream, sandwich together, glaze with apricot or peach gel, then dust with coarse colored sugar to achieve that fuzzy look. Allow the sugar to refrigerate for several hours before serving.