Bread Machine Pear & Hazelnut Bread

A bread machine recipe that punches well above its weight. Ripe pears get tossed in whole with the dough, breaking down during the knead and bake to give the bread a moist, faintly sweet crumb. The original note says it best: overripe pears make this loaf even better, so it’s the perfect use for the bowl of pears that got past you on the counter.

The flour blend is what gives the bread its complexity. Two cups of bread flour build structure, but a generous cup-and-an-eighth of rye flour brings a savory, earthy backbone that plays against the sweet pear. Wheat germ adds a nutty depth and a slight crunch.

Fennel seeds are the surprise. Just a half tablespoon perfumes the whole loaf with a gentle anise note that lifts the chopped hazelnuts and pairs unexpectedly well with cold roast lamb, as the original suggests.

Pro Tips

• Layer ingredients per your machine’s instructions. Most call for liquids first, then dry, then yeast on top.
• Chop pears small but don’t puree. You want pockets of fruit, not a uniform mash.
• Toast the hazelnuts in a dry pan for 5 minutes before adding for a deeper, more aromatic crumb.
• Cool fully on a rack before slicing. Warm pear bread compresses under the knife and turns gummy.

Variations

• Swap pears for ripe apples and hazelnuts for walnuts for an autumn version.
• Add a teaspoon of cinnamon or cardamom for a warmer, spiced loaf.
• Use the finished loaf for cinnamon French toast (per the original note) or sliced thin under cold lamb in the broiler.