* Exported from MasterCook *
Bread, Persimmon
Recipe By :www.davidlebovitz.com
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Holidays
Nuts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups sifted flour
1 1/2 teaspoons salt
2 teaspoons baking soda
1 teaspoon ground nutmeg
2 cups sugar -- to 2 1/2c, or to taste
1 cup unsalted butter -- (2 sticks), melted and
cooled to room temperature
4 large eggs -- at room temperature, slightly beaten
2/3 cup cognac -- bourbon or whiskey
2 cups persimmon pulp
2 cups walnuts -- or pecans, toasted and chopped
2 cups raisins -- or diced dried fruits, such as
apricots, cranberries or dates
Preheat oven to 350F. Butter two loaf pans. Line the bottoms with a
piece of parchment paper or dust with flour and tap out any excess.
In a large mixing bowl, sift together flour, salt, baking soda,
nutmeg and sugar.
Make a well in the center; stir in butter, eggs, cognac and persimmon
puree. Stir in nuts and raisins.
Pour mixture into prepared loaf pans; bake for 1 hour, or until
toothpick inserted into the center comes out clean. Remove to racks
to cool. Well-wrapped, these will keep for a week at room
temperature. Loaves also freeze well.
Source:
"Recipe adapted from 'Beard on Bread' by James Beard"
S(Internet address):
"http://www.mercurynews.com/eat-drink-play/ci_26829916/recipe-persimmon-bread?source=pkg";
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Per Serving (excluding unknown items): 454 Calories; 20g Fat (39.0%
calories from fat); 8g Protein; 61g Carbohydrate; 2g Dietary Fiber;
75mg Cholesterol; 337mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 1 1/2 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates.