So I was woken up with the bread maker machine finishing the bread this morning. Exactly on time as it should be. My menu manipulations worked!
Midday, I started to try out the dough feature and produced this.
But wait! My baking day isn't over yet. I still have some over ripe frozen persimmons rescued from the bin waiting for me to be used in..what else but..Hachiya Persimmon Bread.
My SIL asked me to throw out a box of frozen Hachiya persimmon but when I saw it, I found some decent looking ones that I thought can be saved and made into a quick bread. Even though I haven't got any recipe on hand, I have found a few after searching online.
a. 1:1:1 (flour, sugar and puree) and orange juice
b. backtoherroots uses 2 C whole wheat and 1.5 C AP + bourbon
c. bonappetit.com uses 3/4 each of whole wheat and AP flour, and orange zest
Narrowing it down to two or three recipes, it came down to this ubiquitous recipe that kept showing up in more than two blogs. I just had to try it for myself. This one is from an old book "Beard on Bread" by James Beard. The recipe was shared on a blog here by David le Bovitz.
Here are the basic ingredients but not everything. Better head out to the link above for the rest.
2 C persimmon puree
3.5 C flour AP
2 C sugar
2 t b. soda
1 t nutmeg
1 C butter
4 L eggs
2/3 C Cognac
I followed most of the recipe except for sugar which I cut down to 1 C brown and 1/2 white, canola oil instead of butter, and only half and half of sunflower seeds and raisins. It was able to fill up 4 mini-pans each with 1.5 C (Korean cup, this time) and some more enough to fill the small glass container that I got from the dollar store.
I gave a loaf to my SIL and I still have to find out how it taste from her tomorrow. There are two surprise ingredients for here: the persimmons that she asked me to throw this morning and Cognac (which I took out from my crowded door fridge.)
Well see tomorrow how it goes!
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