(Mostly) Persimmon Bread

My mom gave me a persimmon. She told me to eat it as soon as possible–she always tells me to eat my fruits as soon as possible; to her, fruits are always on the brink of self-destruction–but, my habit of procrastination extends even to my eating (assuming we’re not talking about something like the chocolate cake I just snarfed down). Fast forward a couple of weeks, and I decided I might want to eat this fruit before it got too much softer. But I couldn’t just eat it, of course, I had to make it into a project. I dug out a recipe I have for persimmon pudding with rum butter.

My mom also gave me some bread. Bread goes much faster in my house than fruit does, probably because I can put butter on it. Yesterday, I ate the last sandwich roll. Suddenly, we were out of bread. So I got out the bread machine. Then I looked at the persimmon, and then I brought out the bread machine cookbook. No persimmon bread recipes there, but I did find one for sweet potato bread. I looked back and forth between the pudding and bread recipes and turned thoughts over in my mind–thoughts like: is a bundt pan a fitting replacement for a pudding mold?–and then I decided on a compromise.

If I’d had more than one persimmon, I could’ve made straight-up persimmon bread. But… the recipe called for 3/4 cup of some kind of mash and the persimmon only added up to 1/4 or 1/3 cup. So I added some sweet potatoes into the mix (two of ’em, microwaved and mashed) to fill in the gap. And so we have Persimmon Bread, Kinda.

Recipe

* 2-1/4 tsp active dry yeast (or 1 pkg, which is what I used)
* 3 cups bread flour
* 4 tblsp rolled oats
* 1/2 tsp ground cinnamon
* 2 pinches ground nutmeg
* 1-1/2 tsp salt (next time, I might use just 1 tsp or less)
* 2 tblsp dark brown sugar (I used light)
* 3 tblsp nonfat dry milk (see note below)
* 3 tblsp unsalted butter or margarine
* 3/4 cup plain mashed sweet potatoes (I used 1/4-ish cup of persimmon and 1/2-ish cup sweet potato)
* 3/4 cup water (see note below)
* 3 tablespoons dark raisins
* 1/3 cup chopped pecans (I had no nuts, so filled the gap with more raisins)

I tossed everything into the bread machine in the order listed. 2:40 later…

sweet potato persimmon bread

The loaf’s already half gone. Last night it was 2x larger than depicted above. That’s the one downside of bread machine baking at my house: fresh-baked bread gets eaten 3 or 4 times faster than store-bought. (Yeah, there’s a lesson there, but I’m ignoring it for the time being.)

~~~~
Note: I used 1/2 cup of plain yogurt thinned with 1/4 cup of water, since I didn’t have powdered milk.

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2 Responses to (Mostly) Persimmon Bread

  1. Pingback: New post at Beryl Bakes | EmeVerse

  2. Chaya says:

    Such beautiful bread.

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