Persimmon Bread I

Nice, moist bread.

Step: 1

Preheat oven to 325 degrees F (165 degrees C). Oil a 9 x 4 inch pan.

Step: 2

In a small bowl, combine flour, cinnamon, salt, nuts, and raisins.

Step: 3

In a large bowl, blend eggs, sugar, and oil. Mix baking soda into pulp, and add to sugar mixture. Fold in flour mixture. Pour batter into prepared pan.

Step: 4

Bake for 75 minutes, or until tester inserted in the center comes out clean.

Per Serving: 547 calories; protein 7.5g; carbohydrates 73.3g; fat 26.9g; cholesterol 62mg; sodium 429.5mg.

The best flavour of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as white bread.

To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.