Best Pear Rosemary Bread Recipes

PEAR AND ROSEMARY BREAD

Steps:

• Preheat oven to 350 degrees. Butter and flour two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans .
• Sift flour, baking powder, baking soda and salt together and set aside.
• Chop the pears and process them to a smooth puree with the lemon juice in a food processor or a blender. You should have about two cups of pear puree. Chop the rosemary leaves and mix with the pears.
• Beat the butter and three-fourths cup sugar together until creamy. Beat in the eggs one at a time. The mixture may look slightly curdled. Stir in the pear puree alternately with the flour mixture, mixing only until all the flour is blended in.
• Spread the batter in the two pans, place in the oven and bake 20 minutes. Dip each sprig of rosemary in water, then in the remaining tablespoon of sugar and place a sprig on top of each loaf. Continue baking another 35 to 40 minutes, until the bread is nicely browned. Allow the loaves to cool in the pans for 15 minutes, then remove them from the pans to finish cooling on racks. Wrap cooled loaves in plastic and allow to rest overnight.

PEAR-ROSEMARY BREAD

Steps:

• Preheat the oven to 350 degrees. Coat an 8 1/2-by-4 1/2-inch loaf pan with vegetable-oil cooking apray. Dust the pan lightly with flour. Set aside. Combine the flour, baking powder, baking soda, and salt together in a food processor bowl fitted with the steel blade. Pulse 10 times to aerate the flour, then transfer the mixture to a sheet of waxed paper. Or, mix in a bowl with a wired whisk. In a food processor fitted with the steel blade or in a blender, process the pears to a smooth puree. Stir the rosemary, lemon zest, and lemon juice into the pears. Beat the butter and the 1/3 cupt sugar in a medium bowl until creamy. Beat in the eggs, one at a time. (Don'tworry if the mixture looks curdled now.) Alternately, stir in the pear puree and the flour mixture, mixing only until all the flour is blended in. Pour the batter into the prepared pan and bake for 20 minutes. Dip the rosemary sprig in water, then in the 1 tablespoon sugar, and place the sprig on top of the loaf. Continue baking another 35 to 40 minutes, or until the loaf is brown and springs back at the touch. Let cool in the pan on a rack for 15 minutes, then unmold and let cool to room temperature on the rack. Wrap the loaf in plastic and store overnight before slicing.