Persimmon Raisin Yeast Bread

SUBMITTED BY: BROOKER57

"This is not a super-sweet persimmon sweet bread, but a yummy moist raisin bread enhanced with persimmon pulp. Delicious!"

PREP TIME	5 Min
COOK TIME	3 Min
READY IN	8 Min

SERVINGS & SCALING

Original recipe yield: 1 - 1.5 pound loaf

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INGREDIENTS

1/2 cup very ripe persimmon pulp
9 tablespoons water
2 tablespoons butter
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
2 cups bread flour
1 cup whole wheat flour
2 tablespoons wheat germ
1 teaspoon ground cinnamon
2 1/2 teaspoons active dry yeast
1/3 cup raisins

READ REVIEWS (1)

DIRECTIONS

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.

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REVIEWS

Reviewed on Dec. 19, 2003 by LIZV123

A wonderful raisin bread.Not too sweet, the way I like it. Love the persimmon pulp in it, keeps the bread moist. A hit with the family. I used a half cup raisins instead,though. I will make this bread over and over again.

10 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 165

Total Fat: 2.7g
Cholesterol: 5mg
Sodium: 313mg
Total Carbs: 31.3g
Dietary Fiber: 2.4g
Protein: 4.9g

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