Prep 3 hrs
Cook 40 mins
I found this in an old Taste of Home magazine I had.
- 3 cups pears, chopped and peeled
- 1⁄2 cup water
- 1 1⁄4 cups sugar, plus
- 1 teaspoon sugar, divided
- 3 (1/4 ounce) packages active dry yeast
- 1⁄2 cup warm water (110 to 115)
- 4 eggs, lightly beaten
- 1⁄2 cup butter, softened
- 1⁄2 cup honey
- 2 teaspoons salt
- 1 teaspoon almond extract
- 10 -11 cups all-purpose flour
- 1 tablespoon ground cinnamon
- Combine the pears, 1/2 cup of water and 1/2 cup of sugar in a saucepan. Simmer, uncovered for 10 minutes or until tender.
- Drain well, but reserve the 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 tsp sugar; let stand for 10 minutes.
- Add eggs, butter, honey, salt, almond extract, 4 cups of flour and reserved pears and syrup. Beat until smooth.
- Add enough of the remaining flour to form a soft dough. Turn onto a floured surface, knead for 6-8 minutes, or until smooth and elastic.
- Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place about 1 1/4 hours, or until doubled.
- Punch dough down, divide into thirds. Roll each portion into a 16 x 8 inch rectangle. Combine cinnamon and 3/4 cup sugar, sprinkle over dough 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 3 greased 9x5x3 inch loaf pans. Cover and let rise until doubled, about 45 minutes.
- Bake 375 for 20 minutes, and then cover loosely with foil. Bake 15 to 20 minutes longer, or until bread tests done.
- Let loaves cool on wire racks.
I enjoyed making these loaves, & gave two away as gifts! Loved the subtle flavor of the pears combined with the more pronounced cinnamon! This is definitely a bread I want to make again & again! Thanks for posting the recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]