Instructions:
Yield: 1 large bread. Can be frozen.

Preheat the oven to 350 degrees.

Proof the yeast in the lukewarm water with the sugar. Scald the milk and stir in the butter to melt. Let stand until lukewarm.

Add the milk-and-butter to the yeast sponge; then add the salt and the egg and stir in the flour, cup by cup.

Place the dough on a lightly floured work surface and knead until elastic and smooth but still soft. Place the dough in a large buttered bowl, cover with a towel and let stand in a warm place for about 1 hour or until doubled in bulk.

Meanwhile, place the dried pears in a saucepan, cover with water and bring to a boil; then lower the heat and simmer for about 20 minutes or until the pears are softened.

Pour the water off and put the pears and the raisins through the coarse blade on a meat grinder, or blend in a blender. "Stir in the walnuts, grated lemon rind and juice, the spices, sugar and kirsch. Stir until you have a smooth paste.

Now, with a rolling pin, roll out the dough on your work surface until it is about 18" long on each side, forming a square. Spread the fruit paste as evenly as you can on top and roll up, jelly-roll fashion. Place the roll on a buttered baking sheet, cover with a towel and let stand in a warm place for about 1 hour or until doubled in size. Bake until golden, about 45 to 50 minutes. Cool on a rack. Wait at least 1 day before slicing.

Do not serve this bread fresh. It tastes best when it is a few days old. You might experiment by using mixed dried fruit instead of just dried pears.

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