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Persimmon Breadbreads, fruits/nuts 3 1/2 cup sifted all-purpose flour 1 1/2 teaspoon salt 2 teaspoon baking soda 1 teaspoon ground mace 2 cup to 2 1/2 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 ** Use about 4 medium, very ripe persimmons to make puree. It's not necessary to peel fruit). Sift all five dry ingredients into a mixing bowl. Then make a well in the center and add the melted butter, eggs, Cognac, persimmon puree, and, if you like, the nuts and raisins. Mix the dough until it is quite smooth. Butter and flour four molds; use either four 1-pound coffee cans or 3- to 4-cup charlotte molds, or round stainless steel bowls. Fill the prepared molds about three-fourths full. Bake for 1 hour at 350 degrees. 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. They will keep nicely from 1 to 2 weeks.
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