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1. In a deep mixing bowl, sprinkle the yeast and 1 teaspoon of sugar over the lukewarm milk. Let the mixture stand for 2 or 3 minutes, then stir well. Set the bowl in a warm, draft-free place such as an unlighted oven for about 5 minutes, or until the yeast bubbles up and the mixture almost doubles in bulk.
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2. Stirring constantly, slowly add ½ cup of the flour. Beat in the vegetable shortening and then add the egg, the remaining ¼ cup of sugar and the salt.
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3. Beating well after each addition, stir in up to 2 cups more flour, adding it ½ cup at a time and using only as much as necessary to make a dough that can be gathered into a compact ball. If the dough becomes difficult to stir, work in the flour with your fingers.
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4. On a lightly floured surface, knead the dough by folding it end to end, then pressing it down and pushing it forward several times with the heel of your hand. Sprinkle the dough with a little extra flour when necessary to prevent it from sticking. Repeat for about 10 minutes, or until the dough is smooth and elastic.
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5. Shape the dough into a ball and place it in a large bowl coated with 1 teaspoon of butter. Dust the top with a little flour, drape a kitchen towel over the bowl, and set in a warm, draft-free spot for 45 minutes to an hour, until the dough doubles in bulk.
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6. Meanwhile prepare the FILLING in the following fashion: Bring the water to a boil in a small enameled or stainless-steel saucepan. Add the pears, prunes, raisins and lemon juice and, stirring frequently, simmer over low heat for 10 minutes, or until the fruit is tender and can easily be mashed with the back of the spoon.
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7. Drain the fruit thoroughly, then puree it through a food mill or use the back of a spoon to rub it through a sieve set over a bowl. Add the walnuts, sugar, kirsch, lemon peel, cinnamon and nutmeg. When all the ingredients are well mixed, stir in 2 tablespoons of the red wine.
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8. The filling should be thick enough to hold its shape almost solidly in a spoon. If it seems too firm, stir in up to 2 tablespoons more wine, a teaspoon or so at a time.
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9. With a pastry brush coat a large baking sheet or jelly-roll pan evenly with the tablespoon of softened butter. Punch the dough down with a single blow of your fist. Transfer it to a lightly floured surface and roll it into a 15-inch square no more than ¼ inch thick.
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10. With a spatula, spread the filling over the dough, covering it smoothly to within 1 inch of the edges. Fold the edges over the filling to make a perfect 13-inch square, then roll the dough jelly-roll fashion into a tight cylinder 12 inches long and about 3 inches in diameter.
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11. Transfer the roll to the buttered baking sheet and lightly prick the outside surface all over with the tines of a fork. Set the roll aside to rise for about 1 hour.
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12. Preheat the oven to 350°. Brush the top, sides and ends of the bread with the egg-and-milk mixture and bake in the middle of the oven for 30 to 35 minutes, or until the bread is golden brown and crisp. Transfer to a wire cake rack to cool. Serve the pear bread warm or at room temperature.
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