* Exported from MasterCook *
Bread, Pear Cinnamon Breakfast
Recipe By :Katharine Breece
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
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Dough
2 1/4 Unbleached All-Purpose Flour -- (to 2 1/2C/ (269g to 298g))
1/2 cup White Whole Wheat Flour -- (57g)
2 teaspoons active dry yeast -- or instant yeast
2 tablespoons turbinado sugar -- or Demerara sugar, (25g)
1 teaspoon salt
1/2 teaspoon cardamom
lukewarm water -- (170g)
1 large egg
1 tablespoon olive oil
3/4 cup pear -- Note
Filling
1/4 cup turbinado sugar -- or Demerara sugar, (50g)
1 1/2 teaspoons cinnamon
1 tablespoon Unbleached All-Purpose Flour
2 tablespoons unsalted butter -- softened, (28g)
A hint of cardamom nicely enhances the flavor of pear in this moist
loaf, an entry in the 2017 National Festival of Breads. Slightly
firmer varieties of pear, such as D'Anjou or Seckel, are best suited
for this recipe.
Note: almost-ripe, finely chopped, peeled or not (about 1 small pear), (170g)
PREP: 25 mins
BAKE: 40 to 45 mins
TOTAL: 3:10
SERVING SIZE: 1/2" slice, 55g
For the dough: In a large mixing bowl, combine the flours, yeast,
sugar, salt, and cardamom. In a small bowl, whisk together the water,
egg, and oil and add to the dry ingredients. Mix for 2 minutes; the
dough will begin to come together but be somewhat stiff. Add the
chopped pear and mix to combine.
Knead until the dough becomes more cohesive. Don't overwork the
dough, or the pear will disintegrate and make the dough even wetter.
Try folding the dough with a dough scraper until it becomes elastic,
about 5 minutes. If the dough is very wet, add more flour 1
tablespoon at a time. Place the dough in a greased bowl, cover, and
let rise for 45 minutes to an hour, until doubled.
To make the filling: In a small bowl, combine the sugar, cinnamon, and flour.
To assemble: Roll the dough to a 15" x 8" rectangle on a floured
surface with the short side facing you. Spread the butter over the
dough, leaving 1/2" of the far edge uncovered. Sprinkle the sugar
mixture over the butter and roll up the dough, pinching the edge to
seal. Place in a greased 9" x 5" loaf pan, seam side down.
Cover and let rise for 40 to 45 minutes, until the loaf domes 1"
above the rim of the pan. Toward the end of the rising time, preheat
the oven to 375F.
Uncover the bread, slash the dough in four deep stripes across the
top, and bake for 40 to 45 minutes. Tent the top of the loaf with
foil after 30 minutes if needed. The bread is done when golden brown
and the center reads 200F when measured with a digital thermometer.
Remove the loaf from the oven and cool it in the pan on a rack for 15
minutes. Tilt the bread out of the pan and return it to the rack to
finish cooling completely before slicing.
Store the bread, tightly wrapped in plastic, at room temperature for
several days; freeze for longer storage.
Cal 150, Fat 3g, Carb 23g, Sod 151mg, Fiber 1g, Pro 3g
Source:
"King Arthur Baking Co."
S(Internet address):
https://www.kingarthurbaking.com/recipes/pear-cinnamon-breakfast-bread-recipe
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Per Serving (excluding unknown items): 127 Calories; 3g Fat (20.3%
calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber;
17mg Cholesterol; 139mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2020 - 1024