Dutch Fruit Bread-"Hutzel Brod"

Stew the dried pears gently for half hour; separate the juice, add yeast after dissolving in warm water. Mix with flour and salt, cover and let stand overnight. Then add soda dissolved in warm water. Mix lard, butter, eggs and sugar. Dice the pears, sift flour over them, add raisins, fennel and cinnamon, stiffen with flour and knead, give plenty of time to rise. Mold into four or five loaves, brush with melted butter and bake 1 hour to 1 1/4 hours in moderate oven (350F).