Honey Pear Swirl Bread
 
Makes 2 (9x5-inch) loaves
Ingredients
  • Dough:
  • 2 cups warm whole milk (80° to 100°F)
  • 1 tablespoon plus 1 teaspoon (12 grams) active dry yeast
  • 2 large eggs
  • 6 tablespoons (84 grams) unsalted butter, melted
  • ¼ cup honey
  • 1 tablespoon (9 grams) kosher salt
  • 1 tablespoon fresh lemon juice
  • 7 to 7½ cups (889-953 grams) bread flour, divided
  • Filling:
  • ½ cup honey
  • 1 (11.5-ounce) jar pear preserves
  • 2 tablespoons (16 grams) cornstarch
  • 2 teaspoons (4 grams) ground ginger
  • Topping:
  • 1 large egg white, lightly beaten
  • ¾ cup (60 grams) old-fashioned oats
Instructions
  1. For dough: In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk and yeast. Let stand until mixture is foamy, about 5 minutes. Add eggs, melted butter, honey, salt, and lemon juice; beat at medium speed until combined. Gradually add 3 cups (381 grams) flour, beating until smooth. Gradually beat in 4 cups (508 grams) flour until a soft dough forms. (If dough is too sticky, add remaining ½ cup [64 grams] flour.)
  2. Turn out dough onto a heavily floured surface, and knead until smooth and elastic, 4 to 5 minutes, sprinkling work surface with more flour as needed. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F) until doubled in size, about 2 hours.
  3. For filling: In a medium saucepan, bring honey, pear preserves, cornstarch, and ginger to a boil over medium heat. Cook for 1 minute, stirring constantly. Remove from heat, and let cool for 30 minutes.
  4. Spray 2 (9x5-inch) loaf pans with cooking spray. Divide dough in half. On a lightly floured surface, roll each half into an 18x9-inch rectangle. Spread half of filling onto one rectangle, leaving a ½-inch border. Starting at one short side, roll up dough, jelly-roll style, and press edge to seal. Place roll, seam side down, in prepared pan. Repeat with remaining dough and filling. Cover and let rise in a warm, draft-free place (75°F) until doubled in size, about 45 minutes.
  5. Preheat oven to 350°F.
  6. For topping: Brush tops of dough with egg white, and sprinkle with oats.
  7. Bake for 45 to 50 minutes, covering with foil 30 minutes into baking to prevent excess browning, if necessary. Let cool on a wire rack.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/honey-pear-swirl-bread/