Persimmon Raisin Yeast Bread Recipe
This is a delicious and moist yeast bread made with fresh persimmons and raisins. Perfect for breakfast or as a snack.
Print Recipe
Main Ingredients
- 2 cups All-purpose flour
- 1 cup Persimmon pulp fresh
- ½ cup Raisins
- 1 tablespoon Yeast active dry
- ¼ cup Sugar
- ½ teaspoon Salt
- 1 cup Warm water 110°F
1. In a mixing bowl, dissolve yeast in warm water. Let it sit for about 5 minutes until frothy.
2. Add persimmon pulp, sugar, salt, and raisins to the yeast mixture. Stir well.
3. Gradually add flour to the mixture, stirring until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
6. Preheat the oven to 375°F (190°C). Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
7. Bake for 45 minutes or until the bread sounds hollow when tapped.
8. Remove from the oven and let it cool on a wire rack before slicing.
Calories: 200kcal | Carbohydrates: 40g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Sodium: 150mg | Potassium: 150mg | Fiber: 2g | Sugar: 10g | Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1.5mg
Bread, Persimmon, Yeast Bread