Cinnamon Pear Twist Bread

By kayjayjohnson

Ingredients

• For Dough
• 3 1/4 cups (13-13 3/4 ounces) all-purpose flour
• 1/4 cup (1 1/2 ounces) potato flour
• 3 tablespoons (1 1/4 ounces) sugar
• 1 1/2 teaspoons instant yeast
• 1 1/4 teaspoons salt
• 3 tablespoons (1 1/2 ounces) butter
• 1 teaspoon vanilla
• 1 large egg
• 1 cup (8 ounces) milk
• For Filling
• 1/2 cup (3 3/4 ounces) sugar
• 3 tablespoons (3/4 ounce) all-purpose flour
• 1 teaspoon cinnamon
• 2 large pears, peeled and grated
• 1 tablespoon lemon juice
• For Glaze
• 1 cup confectioners' sugar
• 1 teaspoon vanilla
• 3 tablespoons heavy cream
• 1 teaspoon cinnamon

Details

Adapted from foodbabbles.com

Preparation

Step 1

Thoroughly mix all of the dry ingredients in a large bowl, making sure to evenly distribute the potato flour throughout the dry ingredients. Add the butter, vanilla, egg and milk. Mix until a shaggy dough forms. Let the dough rest for 30 minutes.

Knead the dough for about 10 minutes. The dough will be sticky and soft. If the dough feels too dry, add a tablespoon or two of water. Place the dough in a greased bowl, turning to coat. Cover the bowl, and let the dough rise about 1 1/2 to 2 hours, until doubled in size.

Make the filling:

Whisk together the sugar, flour and cinnamon.

Toss the grated pears with the lemon juice, then add that to the flour and sugar mixture. Mix well, and set aside.

To Assemble:

Gently deflate the risen dough. Turn it out onto a lightly greased work surface. Fold it over once or twice, pressing gently to remove any excess gas. Divide the dough in half. Roll the first half into a 10 x 12-inch rectangle. Spread half the filling over the dough, leaving a 1/2-inch margin along all sides.

Roll the dough into a log, starting from a long side, then seal the edge. Cut the logs in half lengthwise with a sharp knife and place them, filled side up, side by side on a parchment-lined baking sheet.

Keeping the filling side up, start from the center and then twist the two logs together. Pinch the ends together. Repeat with the second piece of dough.

Allow the loves to rise for 1 to 2 hours, covered lightly.

Preheat oven to 350°F. Bake loaves for 30 to 35 minutes, until they’re lightly browned. Check the loaves after 20 minutes to be sure the loaves aren't browning too quickly. If necessary, tent with aluminum foil. When done, remove the bread from the oven and allow it to cool approximately 1 hour.

Mix together all of the glaze ingredients and drizzle it over the loaves once they’re cool.

Enjoy!