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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’s briefcase, one in my gym bag (great after exercise!), and my kids love taking it to school — it’s filling, it’s mezonos (when eaten as a snack), and as one of my friends said when she tasted it, “It’s outrageous!”
3 cups (6-7 medium) ripe pears, peeled and chopped
1/2 cup water, plus 1/2 cup warm water
1 and 1/4 cups plus 1 teaspoon cane sugar, divided
4 eggs
scant 1/2 cup oil
1/2 cup Gefen Honey
2 teaspoons salt
1 and 1/2 tablespoons dough enhancer
1 teaspoon Gefen Almond Extract
10-11 cups Shibolim Whole Wheat Flour
1 tablespoon ground cinnamon
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 one cup, and set aside.
In a small bowl, dissolve the yeast in warm water.
Add one teaspoon of sugar, and let it stand for 10 minutes, until foamy.
Place the eggs, oil, honey, salt, dough enhancer, extract, four 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 one and a quarter 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, and 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 Gefen Parchment Paper.
Cover the dough, and let it rise about 3/4 of an hour, until it doubles.
Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 20 minutes.
Cover loosely with parchment paper or foil, and bake another 20 minutes, or until the bread tests done.
Photography: Daniel Lailah Styling: Amit Farber
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yeast how much yeast? also i found the dough to be quite sticky even after i put in 13 cups of flour
3 packages! 7 teaspoons.