PERSIMMON RAISIN YEAST BREAD
This is not a super-sweet persimmon sweet bread, but a yummy moist raisin bread enhanced with persimmon pulp. Delicious!
Provided by BROOKER57
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 8m
Yield 12
Number Of Ingredients 11
Steps:
- Place all ingredients except raisins in your bread machine's baking pan in the order recommended by the manufacturer. Use the basic or white cycle. You may need to add an extra tablespoon of water during kneading
- If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.
Nutrition Facts : Calories 165 calories, Carbohydrate 31.3 g, Cholesterol 5.1 mg, Fat 2.7 g, Fiber 2.4 g, Protein 4.9 g, SaturatedFat 1.3 g, Sodium 306.6 mg, Sugar 0.6 g
WORLD'S BEST CINNAMON RAISIN BREAD (NOT BREAD MACHINE)
This is the best Cinnamon Raisin Bread I've ever had! It really has a great consistency and smells WONDERFUL while baking. I made this for the first time about a year ago and since it makes 3 loaves, I gave one to my neighbor. Now she asks for it constantly and since it is so fun to make, I oblige her, plus I get to keep the other 2 loaves!
Provided by Lydia Holton
Categories Yeast Breads
Time 3h45m
Yield 3 loaves, 36 serving(s)
Number Of Ingredients 13
Steps:
- Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
- Remove from heat.
- Let cool until lukewarm, about 120-125 degrees.
- Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
- Knead the dough on a lightly floured surface for a few minutes until smooth.
- Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
- Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
- Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
- Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
- Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
- Roll up tightly (the long way).
- The roll should be about 3 inches in diameter.
- Cut into thirds, and tuck under ends and pinch bottom together.
- Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
- Let rise in warm place, uncovered, again for about an hour.
- Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
- Remove from oven and let cool on rack.
- Take melted butter and spread over tops of loaves.
- After about 20 minutes, lay loaves on their sides and remove from pans.
- Allow to cool before slicing.
Nutrition Facts : Calories 189.6, Fat 4.3, SaturatedFat 2.5, Cholesterol 25.5, Sodium 83.4, Carbohydrate 34, Fiber 1.4, Sugar 10.8, Protein 4.1
RAISIN BREAD
Make and share this Raisin Bread recipe from Food.com.
Provided by sweetcakes
Categories Quick Breads
Time 1h15m
Yield 2 loafs, 24 serving(s)
Number Of Ingredients 10
Steps:
- Combine raisins, water and soda; bring to a boil.
- When mixture begins to foam, remove from heat and set aside.
- Beat together eggs, sugar, salt and vanilla and cinnamon.
- Fold in flour and nuts. Add to the raisin mixture.
- Pour the batter in 2 well greased and floured loaf pans.
- Bake at 350* about 1 hour. (I made half the recipe and it took 35 min).
- Remove from pans and cool.
Nutrition Facts : Calories 182.7, Fat 3.6, SaturatedFat 0.6, Cholesterol 17.6, Sodium 157.5, Carbohydrate 35.6, Fiber 1.5, Sugar 20, Protein 3.5
CINNAMON RAISIN BREAD
Make and share this Cinnamon Raisin Bread recipe from Food.com.
Provided by Tonkcats
Categories Yeast Breads
Time 2h50m
Yield 3 8 inch loaves, 30-36 serving(s)
Number Of Ingredients 11
Steps:
- Dissolve yeast in 1/2 cup warm water.
- Stir in 1 3/4 cups warm water, 3 tablespoons sugar, the salt, shortening and 3 1/2 cups of the flour.
- Beat until smooth.
- Mix in raisins and enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes.
- Place in greased bowl, turn greased side up.
- Cover; let rise in warm place until double, about 1 hour.
- (Dough is ready if an indentation remains when touched.) Punch down dough; divide into halves.
- Roll each half into rectangle, 18 x 9-inches.
- Mix 1/4 cup sugar and cinnamon.
- Sprinkle each half with 1 tablespoon water and half the sugar mixture. Roll up and place in pans.
- Brush with butter; let rise 1 hour.
- Bake at 425 degrees f or 25 to 30 minutes.
PERSIMMON RAISIN YEAST BREAD
This is not a super-sweet persimmon sweet bread, but a yummy moist raisin bread enhanced with persimmon pulp. Delicious!
Provided by BROOKER57
Categories Breakfast Bread
Time 8m
Yield 12
Number Of Ingredients 11
Steps:
- Place all ingredients except raisins in your bread machine's baking pan in the order recommended by the manufacturer. Use the basic or white cycle. You may need to add an extra tablespoon of water during kneading
- If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.
Nutrition Facts : Calories 165 calories, Carbohydrate 31.3 g, Cholesterol 5.1 mg, Fat 2.7 g, Fiber 2.4 g, Protein 4.9 g, SaturatedFat 1.3 g, Sodium 306.6 mg, Sugar 0.6 g
PERSIMMON BREAD
This is a different way of making persimmon bread, as compared to the recipes on this website... I use a combination of pureed persimmon & chopped pieces of persimmon to help bring out the flavor of the star: Persimmon. Also feel free to add more or less of the following ingredients. Enjoy!
Provided by Meowmix318
Categories Quick Breads
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Prehead over to 350*.
- Grease a loaf pan, muffin pan or bundt pan and set aside. (to prevent possible sticking to the dish, use parchment paper or even tin foil).
- Combine pulp and baking soda. Let stand for 5 minutes to thicken pulp.
- In another bowl, combine, sugar, oil, applesauce, eggs, salt and all seasonings.
- In another bowl, combine the chopped persimmon with 1 tbsp of flour to prevent persimmon from sinking to the bottom in the batter and set aside.
- In another bowl, combine 1 tbsp of flour with the pecans and or raisins and set aside.
- Mix in pulp mixture and 3 cups flour alternately.
- Fold in nuts, raisins and persimmon into batter.
- Pour batter into prepared baking pan.
- Bake for 30 minutes.
- Then cover top of bread with tin foil to prevent burning and bake 30 minutes longer or until toothpick inserted in the middle comes out clean.
- Cool onto a rack and serve.
- Can also freeze.
Nutrition Facts : Calories 427.6, Fat 12.9, SaturatedFat 2, Cholesterol 63.5, Sodium 384, Carbohydrate 73, Fiber 1.5, Sugar 40.3, Protein 6
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