Sunday, April 9, 2017

Watkins Rolled Cinnamon Pear Bread

Watkins Rolled Cinnamon Pear Bread

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° to 115°)
4 eggs, lightly beaten
1/2 cup butter, softened
1/2 cup honey
2 teaspoons salt
1 teaspoon Watkins Almond Extract
10 to 11 cups all-purpose flour
1 tablespoon Watkins Cinnamon

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 16-in. x 8-in. rectangle. Combine cinnamon and remaining 3/4 cup sugar; sprinkle over dough to within 1/2 in. of edges.

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