PERSIMMON BREAD
Make and share this Persimmon Bread recipe from Food.com.
Provided by gailanng
Categories Quick Breads
Time 1h20m
Yield 2 loaves, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven 350 degrees.
- In a large bowl blend sugar and oil; add eggs and persimmon pulp.
- In a separate bowl, sift together flour, baking powder, baking soda and spices; add nuts and dates then mix well.
- Stir flour mixture into persimmon mixture. Turn into two greased and floured loaf pans. Bake for one hour or until done, testing center with a pick.
- Turn out on wire rack to cool. Freezes well.
Nutrition Facts : Calories 394.8, Fat 21.4, SaturatedFat 2.9, Cholesterol 37.2, Sodium 275.7, Carbohydrate 48, Fiber 1.2, Sugar 30.2, Protein 4.4
JAMES BEARD'S BASIC HOME-STYLE BREAD
"Beard on Bread" was one of the very first cookbooks I ever purchased. I found his recipes to be quite reliable. This recipe uses less yeast than you might think is needed - the slower rise helps develop the taste of the bread. Beard describes this as a quite light bread, rather fine in texture and much enjoyed when fresh with a generous spreading of butter and preserves. Also popular for sandwiches and toast. Please note the amount of salt - Beard tended to salt a bit heavily, but I am posting as he wrote it. Posting this in response to a request.
Provided by duonyte
Categories Healthy
Time 5h45m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- Add the yeast to 1/2 cup of the warm milk, along with 2 tbl sugar, and stir well until the yeast in completely dissolved. Allow the yeast to proof.
- Place the remaining milk, butter and salt in a bowl. (Beard liked a lot of salt, and I would use less). Stir in the flour, 1 cup at a time, with a wooden spoon.
- After the third cup, add the yeast mixture. Continue stirring in flour until the mixture is rather firm, which should take about 4 to 5 cups.
- Remove the dough to a floured board and knead, adding more flour as necessary, until it is supple, satiny and no longer sticky.
- Butter a bowl and place the dough in it, turning to coat all sides with the fat. Cover and allow to rise in a warm, draft-free spot until doubled in bulk, about 1 1/2 to 2 hours.
- Deflate the dough by punching firmly two or three times, return to the floured board, and knead 4 to 5 minutes more.
- Divide into two equal parts and shape into loaves. Place in well-buttered 9x5x3 in loaf tins, cover, and let rise again until doubled in bulk.
- Slash the loaves with a sharp knife and brush with lightly beaten egg white or water.
- Bake in a 400 deg. oven for 40 to 45 minutes or until the bread sounds hollow when tapped with the knuckles.
- Remove the loaves from the pans and put them back in the oven a few minutes longer to become crisped.
PERSIMMON BREAD
Provided by Bon Appétit Test Kitchen
Categories Bread Mixer Egg Breakfast Brunch Quick & Easy Winter Healthy Persimmon Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter and flour a 9x5x3" loaf pan. Tap out excess flour.
- Combine raisins and 2 tablespoons hot water in a small heatproof bowl. Let steep for 20 minutes to plump raisins (or microwave for 15 seconds).
- In a medium bowl, whisk together 3/4 cup all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon. Set aside.
- Scoop persimmon flesh from skins into a blender. Purée until smooth. Transfer 1 cup purée to a medium bowl (reserve any remaining purée for another use). Whisk in buttermilk and orange zest. Set aside.
- Using an electric mixer, beat 1/2 cup butter in a medium bowl until light and creamy, about 2 minutes. Add sugar and beat until light and fluffy, 3-4 minutes longer. Add eggs, one at a time, beating until mixture is well combined. Gradually add persimmon mixture; beat until well combined. Add dry ingredients in 3 batches, beating just until incorporated. Fold in strained raisins.
- Pour batter into prepared loaf pan. Bake until a tester inserted into center comes out clean, about 1 hour.
- Let bread cool in pan for 20 minutes. Unmold and let cool completely on a wire rack.
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- Preheat oven to 350ºF. Butter 2 loaf pans and line the bottoms with a piece of parchment paper (or dust with flour, tapping out any excess)
- Sift the first five dry ingredients into a large mixing bowl. A large mesh strainer works great for this. Stir in the butter, eggs, brandy, persimmon purée, and diced persimmons, then the nuts and dried fruit.
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