Pear Jam Bread (Bae Jam Sikppang)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. (Filling) Peel the pears, grind them in a blender, and strain through a sieve to make pear juice. Simmer the pear juice with starch in a pot over medium heat for 20 minutes to make pear syrup.
2. (Topping) Cut 1 pear into small pieces and dry them to make 10 g of pear crunch.
3. Mix the bread flour, salt, and instant yeast well, then knead while adding the egg, lukewarm milk, and grapeseed oil little by little.
4. Let the dough rise at room temperature for 1 to 2 hours (first rise), divide it into three pieces, and let it rise again for about 15 minutes (second rise).
5. Place the three risen pieces of dough side by side in a loaf pan greased with grapeseed oil and bake in an oven preheated to 180°C for about 30 minutes. * The bread is done when no dough sticks to a skewer pushed into it.
6. Brush the baked bread with pear syrup and sprinkle the dried pear crunch on top.