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Persimmon Raisin Yeast Bread
I tried this recipe and with a few changes per another reviewer, and thought it was delicious. It was even much better the next morning toasted with a a light buttering. The changes I made were to increase the persimmon pulp to 1 1/2 cups and the water to 12 tbsp. I did not use a bread machine and divided the bread into 2 pieces and baked them in 3 1/2 x 6 inch pans at 350 for about 30 min. While eating the toasted bread, I thought that nuts would have been a great addition!
11 users found this review helpful
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Reviewed On:
Jul. 15, 2010
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