CINNAMON-SWIRL PEAR BREAD

3 cups chopped peeled ripe pears (about 3 medium)

½ cup water

1¼ cups plus 1 tea. sugar, divided

3 pkg. (¼ oz. each) active dry yeast

½ cup warm water (110` to 115`)

4 eggs, lightly beaten

½ cup butter or margarine, softened

½ cup honey

2 tea. salt

1 tea. almond extract

10 to 11 cups flour

1 tab. ground cinnamon

Combine pears, water and ½ cup sugar in a pan. Simmer, uncovered, for 12 min. or until tender. Drain well, reserving syrup. Add cold water to syrup if necessary to measure 1 cup; set aside. In a mixing bowl, dissolve yeast in warm water. Add 1 tea. sugar; let stand for 10 min. Add 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. Turn onto a floured surface; knead until smooth and elastic, about 8 min. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1¼ hour. Punch down; divide into thirds. Roll each into a 16”X8” rectangle. Combine cinnamon and remaining ¾ cup sugar; sprinkle over dough to within ½” of edges. Roll up, starting with a short side; pinch seams to seal. Place, seam side down, in three greased 9”X5” loaf pans. Cover and let rise until doubled, about 45 min. Bake at 375` for 20 min. Cover loosely with foil. Bake 15 to 20 min. longer or until bread tests done. Remove from pans to wire racks to cool.