Ingredients
3 cups chopped peeled ripe pears (about 3 medium)1/2 cup water1-1/4 cups plus 1 teaspoon sugar, divided3 packages (1/4 ounce each) active dry yeast1/2 cup warm water (110° to 115°)4 eggs, lightly beaten1/2 cup butter, softened1/2 cup honey2 teaspoons salt1 teaspoon almond extract10 to 11 cups all-purpose flour1 tablespoon ground cinnamon
Preparation
In a large 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 large bowl, dissolve yeast in warm water. Add 1 teaspoon sugar; let stand for 10 minutes. Add the eggs, butter, 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 16x8-in. rectangle. Combine cinnamon and remaining 3/4 cup sugar; sprinkle over dough to within 1/2 in. of edges.
Roll up, jelly-roll style, starting with a short side; pinch seams to seal. Place, seam side down, in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 20 minutes. Cover loosely with foil. Bake 15-20 minutes longer or until bread tests done. Remove from pans to wire rack to cool.
