cinnamon-swirl pear bread

I had over-ripe pears laying around this week so I made this bread.  It makes a yummy breakfast, toasted with a little butter, and enjoyed with a cup of coffee.  I made very few changes to the recipe.  The original recipe seemed to call for way too much flour, unless I happened to lose count of all of the cups I put in, which definitely could be the case.  I'll include the orginal amount but just be sure to add it slowly and stop adding when the dough is still just a bit sticky. 

3 cups chopped, peeled ripe pears (I used 5 medium sized)
1/2 cup water
1 1/4 cups plus 1 tsp sugar, divided
3 packages active dry yeast (or 6 3/4 tsp, if not using packets)
1/2 cup warm water
4 eggs, lighly beaten
1/2 butter, melted
1/2 cup honey
1 1/2 tsp salt
1 tsp almond extract
10 - 11 cups all-purpose flour (I would say 7 - 8, maybe 9 cups would be enough)
1 Tbsp cinnamon

In a saucepan, combine pears, water and 1/2 cup sugar.  Simmer, uncovered, for 10 - 12 minutes or until tender.  Pour through a strainer, reserving syrup.   Add cold water if necessary to syrup to measure 1 cup; set aside.   Mash pear pulp and set aside.   In a mixing bowl, dissolve yeast in warm water.  Add 1 tsp sugar; let stand for 10 minutes.  Add eggs, butter, honey, salt, almond extract, reserved pears and syrup and 4 cups of flour.  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 1/2 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.  Roll up, jelly-roll style, starting with a short side; pinch seams to seal.  Place, seam side down, in three greased 9-in. x 5-in. x 3-in. loaf pans.  Cover and let rise until doubled, about 45 minutes.  Bake at 375 degrees for 20 minutes.  Cover loosely with foil.  Bake 15 - 20 minutes longer or until bread tests done.  Remove form pans to wire racks to cool.

And now a random picture -

Ava's favorite spot on a cold winter morning.  Laying in front of the heat vent in the kitchen.  Just like a little kitten at my feet.  :)