Persimmon Raisin Yeast Bread Recipes

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PERSIMMON RAISIN YEAST BREAD



Persimmon Raisin Yeast Bread image

This is not a super-sweet persimmon sweet bread, but a yummy moist raisin bread enhanced with persimmon pulp. Delicious!

Provided by BROOKER57

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 8m

Yield 12

Number Of Ingredients 11

½ cup very ripe persimmon pulp
9 tablespoons water
2 tablespoons butter
1 ½ teaspoons white sugar
1 ½ teaspoons salt
2 cups bread flour
1 cup whole wheat flour
2 tablespoons wheat germ
1 teaspoon ground cinnamon
2 ½ teaspoons active dry yeast
⅓ cup raisins

Steps:

  • Place all ingredients except raisins in your bread machine's baking pan in the order recommended by the manufacturer. Use the basic or white cycle. You may need to add an extra tablespoon of water during kneading
  • If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.

Nutrition Facts : Calories 165 calories, Carbohydrate 31.3 g, Cholesterol 5.1 mg, Fat 2.7 g, Fiber 2.4 g, Protein 4.9 g, SaturatedFat 1.3 g, Sodium 306.6 mg, Sugar 0.6 g

RAISIN-PECAN BREAD



Raisin-Pecan Bread image

Provided by Molly O'Neill

Categories     project, side dish

Time 4h15m

Yield 3 loaves

Number Of Ingredients 9

2 cups raisins
2 cups boiling water
3 cups lightly toasted pecan halves
2 tablespoons turbinado (raw) sugar
1 1/2 cups water just slightly warmer than room temperature
1 tablespoon fresh cake yeast
1/2 cup poolish (see recipe)
4 1/4 cups unbleached all-purpose flour
2 teaspoons finely ground sea salt

Steps:

  • Combine the raisins and boiling water in a bowl and set aside for 10 minutes. In the container of a food processor, combine 1/2cup of the pecan halves and sugar and pulse until the pecans are very finely ground. Set aside. Thoroughly drain the raisins and set them aside.
  • Place the warm water and yeast in a large bowl. Break the poolish into small pieces with your hands or a wooden spoon and add it to the bowl. Stir until fairly dissolved. Stir in the flour, ground pecans and sugar and salt. Stir until combined.
  • Turn the mixture out onto a lightly floured surface and knead for 10 minutes. Slowly begin to fold in the raisins and the remaining pecan halves a little at a time. Return the dough to the bowl, cover with a tea towel and let rise until doubled in bulk, 1 to 2 hours.
  • Gently turn the dough out onto a lightly floured surface and cut into 3 equal pieces. Leave the pieces on your work surface and cover them with a tea towel. Let them rest for 10 minutes.
  • Gently shape each piece into a short log and place the logs on a sheet pan lined with parchment paper. Cover with the tea towel and let rise until the loaves just hold a fingerprint when lightly pressed, 30 minutes to 1 hour.
  • When ready to bake, preheat oven to 375 degrees and have a plant sprayer full of fresh water ready. Using a single-sided razor at a 30-degree angle, slash the loaves diagonally with 2 3-inch slashes each. When the oven is hot, spray it thoroughly with water and immediately put the bread in and close the door. Spray the oven (not the bread) again 2 more times during the first 5 minutes of baking. Bake until bread is very brown and sounds hollow when the bottom is tapped, 25 to 30 minutes more.
  • Remove the loaves from the oven and cool them on a wire rack.

PERSIMMON RAISIN YEAST BREAD



Persimmon Raisin Yeast Bread image

This is not a super-sweet persimmon sweet bread, but a yummy moist raisin bread enhanced with persimmon pulp. Delicious!

Provided by BROOKER57

Categories     Breakfast Bread

Time 8m

Yield 12

Number Of Ingredients 11

½ cup very ripe persimmon pulp
9 tablespoons water
2 tablespoons butter
1 ½ teaspoons white sugar
1 ½ teaspoons salt
2 cups bread flour
1 cup whole wheat flour
2 tablespoons wheat germ
1 teaspoon ground cinnamon
2 ½ teaspoons active dry yeast
⅓ cup raisins

Steps:

  • Place all ingredients except raisins in your bread machine's baking pan in the order recommended by the manufacturer. Use the basic or white cycle. You may need to add an extra tablespoon of water during kneading
  • If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.

Nutrition Facts : Calories 165 calories, Carbohydrate 31.3 g, Cholesterol 5.1 mg, Fat 2.7 g, Fiber 2.4 g, Protein 4.9 g, SaturatedFat 1.3 g, Sodium 306.6 mg, Sugar 0.6 g

RAISIN CINNAMON BREAD



Raisin Cinnamon Bread image

Here's my version of the time-honored cinnamon swirl bread. Confectioners' sugar icing makes it even more special. The recipe makes two loaves, perfect for sharing with the neighbors. -Deanna Patterson, Greenville, Texas

Provided by Taste of Home

Time 55m

Yield 2 loaves (16 slices each).

Number Of Ingredients 13

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups warm milk (110° to 115°)
1/3 cup plus 1/2 cup sugar, divided
1/4 cup canola oil
2 teaspoons salt
5-3/4 to 6-1/4 cups all-purpose flour
2 cups raisins
1 tablespoon ground cinnamon
1 tablespoon water
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon milk

Steps:

  • In a large bowl, dissolve yeast in warm water. Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat until smooth. Add raisins and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down. On a lightly floured surface, divide in half. Roll each into a 15x7-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Preheat oven to 350°. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; drizzle over warm loaves.

Nutrition Facts : Calories 162 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 157mg sodium, Carbohydrate 32g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

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