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How To make James Beard's Persimmon Bread

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3 1/2 c Sifted all-purpose flour
1 1/2 ts Salt
2 ts Baking soda
1 ts Ground mace
2 c To 2 1/2 cups
-granulated sugar 1 c Butter, melted
4 lg Eggs, lightly beaten
2/3 c Cognac or bourbon
*REMY MARTIN Suzy's choice 2 c Persimmon puree (the pulp
Of about 4md. persimmons - - not necessary to peel 2 c Coarsely chopped walnuts
-optional 2 c Raisins -optional
Source: Beard on Bread 1973 Sift all five dry ingredients into a mixing bowl. Then make a well in the center and add the melted butter, egg, Cognac, persimmon puree, and if you like, the nuts and raisins. Mix the dough until it is quite smooth. smooth. Butter and flour four molds*, fill them about three-fourths full,, and bake for 1 hr. at 350

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