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Persimmon Raisin Yeast Bread
Prep
5 mins
Cook
3 mins
Servings
12
Difficulty
Easy
This persimmon raisin yeast bread is one of my favorite autumn discoveries. Sweet, ripe persimmons create a naturally moist dough that needs minimal fussing, and the whole wheat flour adds wonderful nutrition while keeping things simple and budget friendly. The warm cinnamon spice perfectly complements the fruit's delicate sweetness, and those chewy raisins scattered throughout make each slice feel special. Best of all, this comes together quickly with just a handful of basic ingredients you probably already have on hand. It's the kind of homey bread that fills your kitchen with the most inviting aroma.
Ella x
Ingredients
- ½ cup very ripe persimmon pulp½ cup very ripe persimmon pulp
- 99 tablespoons water
- 22 tablespoons butter
- 11 ½ teaspoons white sugar
- 11 ½ teaspoons salt
- 22 cups bread flour
- 11 cup whole wheat flour
- 22 tablespoons wheat germ
- 11 teaspoon ground cinnamon
- 22 ½ teaspoons active dry yeast
- ⅓ cup raisins⅓ cup raisins
Detail level
Instructions
- 1
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
- 2
If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.
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