This is really a cross between bread and cake. I slice it when it cools and place each slice in a sandwich bag. I put one in my husband
- pears - 3 cups chopped, peeled, ripe (about 6-7 medium)
- water - 1/2cup
- cane sugar - 1 1/4 cups plus 1 tsp , divided
- dry yeast - 3 packages (7 tsp)
- water - 1/2 cup warm
- eggs - 4
- oil - scant 1/2 cup
- honey - 1/2 cup
- salt - 2 tsp
- dough enhancer - 1 1/2 Tbsp (mishaper maafeh tivi)
- almond extract - 1 tsp
- whole wheat flour - 10-11 cups
- ground cinnamon - 1 Tbsp
Combine the pears, water, and 1/2 cup of sugar in a small pot. Simmer uncovered for 10-12 minutes or until tender. Drain well, reserving the syrup. If necessary, add cold water to the syrup to measure 1 cup; set aside. In a small bowl, dissolve the yeast in warm water. Add 1 tsp of sugar; let it stand for 10 minutes until foamy. Place the eggs, oil, honey, salt, dough enhancer, extract, 4 cups of flour, pears and syrup, and yeast mixture in a mixing bowl. Beat until smooth. Add enough of the remaining flour to form a soft dough. Knead until smooth and elastic, about 10 minutes. Place the dough in a greased bowl, turning once to grease the top. Cover the dough, and let it rise in a warm place for about 1 1/4 hours, until it doubles.
Punch down the dough, and divide it into thirds. Roll each third into a large rectangle. Combine the cinnamon with the remaining 3/4 cup of sugar; sprinkle over the dough. Roll up the dough jellyroll-style, and pinch the seams to seal each roll. Place the rolls, seam side down, in three loaf pans lined with parchment paper. Cover the dough, and let it rise about . hour, until it doubles. Bake at 375 Farenheit (190 celcius) for 20 minutes. Cover loosely with parchment paper or foil, and bake another 20 minutes, or until the bread tests done.
NOTE: I’ve made this bread using 5 Tbsp of oil and 3 Tbsp of applesauce instead of all oil. When I double the recipe, which I often do because it’s sooooo good, I use 1/4 cup of each. (Remember that the pears add a lot of moisture too.)
TIP: This bread tastes positively delicious toasted. Have some with a cup of coffee (and some low-fat cheese), and you think you’re eating a Danish! I sometimes toast a lot of slices and freeze them that way. It’s our favorite!
Important info: Cinnamon doesn’t just taste good — it also contains many health benefits, such as anti-clotting and anti-microbial properties. Aside from being a great source of minerals, it boosts brain function, protects against heart disease, lowers LDL cholesterol, relieves arthritic pain, and controls blood sugar level. So don’t delay — make this bread today!