Easy homemade bread anyone can make
Pears mixed in the yeast batter give this bread lots of moisture. The added sugar and cinnamon rolled up in the middle make it a holiday bread for everyone will enjoy.
One of my husband's favorite holiday breads. He enjoys it toasted with eggs; toasted with afternoon tea - - well actually, he will eat it all day long!
Pear & Cinnamon Bread
Ingredients
3 Red Pears peeled and diced
1/2 cup water
1 - 1/2 cup sugar
3 Tablespoons active yeast
1/2 cup warm water
4 eggs, slightly beaten
1/2 cup low fat margarine, melted
1/2 cup honey
2 teaspoons salt
2 Tablespoons ground cinnamon
8-10 cups all purpose unbleached or bleached flour
2 Teaspoons Canola oil
Preparation.
Place pears, 1/2 sugar and water in heavy pan and cook at low heat until soft. Drain liquid from pears into a measuring cup which should make about 1 cup.
Dissolve yeast in the warm water, and add 1 teaspoon of sugar. Stir to mix and let stand 10 minutes.
Add eggs, melted butter, honey and salt to mixture. Stir.
Add 3 cups flour, pears and pear syrup to mixture. Stir.
Keep adding flour, one cup at a time, until dough pulls away from bowl. Dough should feel light in texture and a little sticky.
Place dough on a lightly floured surface. Knead 8 minutes. As you knead, if dough keeps sticking to surface, add a light amount of flour. You do not want the dough to become dry, and it should not be soggy.
Lightly oil a glass bowl with 1 teaspoon of the oil.
Place dough in bowl coating one side and then turn over.
Cover dough with wax paper and baker’s towel. Place in warm area.
Let rise to double, approximately 70-80 minutes.
Punch dough down and divide into two equal parts.
Roll each part out into a rectangle the width of your baking pans and at least 16 inches or so in length.
Take remaining sugar and cinnamon and mix together.
Spread on the dough within 1 inch from the edges.
Starting at the narrow end, roll dough up like a jelly roll. Pinch the seams and slightly fold under to seal.
Place in oiled bread pan.
Cover with wax paper and baker’s towel.
Let rise in warm place until double. This could be 35-45 minutes.
Remove wax paper and baker’s towel.
Bake in a preheated oven at 375 degrees for 20 minutes.
Cover each loaf loosely with tin foil and bake another 15-20 minutes.
Remove to wire rack and cool.
Baker's Notes
Once the bread is cooled, I wrap in tin foil and let set one day prior to slicing. This allows for easier slicing.
I place several slices in plastic bread bags and put in freezer to preserve freshness. The bread can be frozen for 1-2 months and remain its freshness.
When I am ready to eat, I remove from freezer a few hours before serving or toasting.
ENJOY
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