Cinnamon-Swirl Pear Bread
List of Ingredients
- 3 cups chopped, peeled ripe pears (about 3 medium)
- 1/2 cup water
- 1-1/4 cups plus 1 teaspoon sugar, divided
- 3 packages (1/4 ounce each) active dry yeast
- 1/2 cup warm water (110 degrees to 115 degrees)
- 4 eggs, lightly beaten
- 1/2 cup butter or margarine, softened
- 1/2 cup honey
- 2 teaspoons salt
- 1 teaspoon almond extract
- 10 to 11 cups all-purpose flour
- 1 tablespoon ground cinnamon
Instructions
- In a saucepan, combine pears, water and 1/2 cup sugar. Simmer, uncovered, for 10-12 minutes or until tender. Drain well, reserving syrup. Add cold water if necessary to syrup to measure 1 cup; set aside.
- In a mixing bowl, dissolve yeast in warm water. Add 1 teaspoon sugar; let stand for 10 minutes. Add eggs, butter or margarine, honey, salt, extract, 4 cups flour and reserved pears and syrup. Beat until smooth. Add enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
- Punch dough down; divide into thirds. Roll each portion into a 16-inch x 8-inch rectangle. Combine cinnamon and remaining 3/4 cup sugar; sprinkle over dough to within 1/2-inch of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal.
- Place, seam side down, in three greased 9-inch x 5-inch x 3-inch loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees for 20 minutes. Cover loosely with foil. Bake 15-20 minutes longer or until bread tests done. Remove from pans to wire racks to cool.
- Yield: 3 loaves.
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