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Persimmon bread
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| Artist: |
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| Categories: |
Bakery, Breads, Fruits, Nuts, Pastry |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 3 1/2
| cup | Sifted all-purpose flour | | 1 1/2
| tsp | Salt | | 2
| tsp | Baking soda | | 1
| tsp | Ground mace | | 2
| cup | To 2 ?c sugar, to taste | | 1
| cup | Melted butter | | 4
| | Eggs, lightly beaten | | 2/3
| cup | Cognac or bourbon | | 2
| cup | Persimmon puree ** | | 2
| cup | Coarse chopped walnuts OPT | | 2
| cup | Raisins OPT |
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Procedures:
| 1 | ** use about 4 medium, very ripe persimmons to make puree. | | 2 | It"s not necessary to peel fruit).?sift all five dry ingredients into a mixing bowl. | | 3 | Then make a well in the center and add the melted butter, eggs, cognac, persimmon puree, and, if you like, the nuts and raisins. | | 4 | Mix the dough until it is quite smooth. | | 5 | Butter and flour four molds; use either four 1-pound coffee cans or 3- to 4-cup charlotte molds, or round stainless steel bowls. | | 6 | Fill the prepared molds about three-fourths full. | | 7 | Bake for 1 hour at 350 degrees. | | 8 | Cool the loaves in the molds and turn out on a rack.?note: wrap in foil after cooling if you wish to keep the loaves. | | 9 | They will keep nicely from 1 to 2 weeks.?/td> |
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