Cinnamon-Swirl 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 (110u0b0 to 115u0b0)
• 4 eggs, lightly beaten
• 1/2 cup butter, softened
• 1/2 cup honey
• 2 teaspoons salt
• 1 teaspoon almond extract
• 10 to 11 cups all-purpose flour
• 1 tablespoon ground cinnamon

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Bake at 375u0b0 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.

peeled ripe pears, water, sugar, active dry yeast, warm water, eggs, butter, honey, salt, almond, flour, ground cinnamon

Taken from www.tasteofhome.com/recipes/cinnamon-swirl-pear-bread/ (may not work)