Persimmon Raisin Yeast Bread: A Slice of Autumnal Delight
Autumn brings with it a bounty of flavors, and among the most unique and delightful is the persimmon. This vibrant orange fruit, with its honeyed sweetness and slightly tannic edge, lends itself beautifully to baking. Combine it with the warmth of raisins and the satisfying chew of a homemade yeast bread, and you have a truly exceptional treat. This Persimmon Raisin Yeast Bread recipe is a labor of love, but the resulting loaf, fragrant and flavorful, is well worth the effort. Perfect for breakfast, afternoon tea, or even a holiday gathering, this bread is sure to impress.
Why Persimmons and Raisins?
Before diving into the recipe, let’s talk about why these two ingredients work so well together. Persimmons, particularly the Hachiya variety, which is best for baking, have a rich, almost custard-like texture when ripe. Their sweetness is nuanced and complex, offering notes of honey, spice, and even a hint of caramel. Raisins, on the other hand, provide a concentrated burst of sweetness and a delightful chewiness that complements the soft crumb of the bread. The subtle tang of the raisins also balances the sweetness of the persimmons, creating a harmonious flavor profile that is both comforting and exciting.
Choosing the Right Persimmons
There are two main types of persimmons: Hachiya and Fuyu. For this recipe, you’ll want to use Hachiya persimmons. These are acorn-shaped and need to be completely soft and almost jelly-like before using. An unripe Hachiya persimmon is incredibly astringent and unpleasant to eat. Fuyu persimmons, which are squat and tomato-shaped, can be eaten when firm, but they don’t have the same rich flavor or soft texture that makes Hachiya persimmons ideal for baking. To ripen Hachiya persimmons, leave them at room temperature, stem-side down, until they are very soft to the touch. You can also speed up the ripening process by placing them in a paper bag with an apple or banana.
Ingredients You’ll Need
Here’s a breakdown of the ingredients for this delicious Persimmon Raisin Yeast Bread:
* **For the Persimmon Puree:**
* 3-4 ripe Hachiya persimmons
* **For the Dough:**
* 1 cup warm milk (105-115°F)
* 2 1/4 teaspoons (1 packet) active dry yeast
* 1/4 cup granulated sugar
* 1/4 cup unsalted butter, melted
* 1 teaspoon salt
* 1 large egg
* 1 teaspoon vanilla extract
* 3 1/2 – 4 cups all-purpose flour, plus more for dusting
* 1 cup raisins
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* Optional: 1/4 cup chopped walnuts or pecans
* **For the Egg Wash (Optional):**
* 1 large egg, beaten
* 1 tablespoon milk
Step-by-Step Instructions
Follow these detailed instructions to create your own Persimmon Raisin Yeast Bread:
**1. Prepare the Persimmon Puree:**
* Wash the ripe Hachiya persimmons and remove the stems.
* Cut the persimmons in half and scoop out the pulp with a spoon. Discard the skin.
* Place the pulp in a blender or food processor and blend until smooth. You should have about 1 cup of puree. If it seems watery, you can strain it through a cheesecloth-lined sieve for about 30 minutes to remove excess liquid. This will help ensure your bread isn’t too sticky.
**2. Activate the Yeast:**
* In a large bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Stir gently and let it sit for 5-10 minutes, or until the yeast is foamy. This indicates that the yeast is active and ready to use.
**3. Combine Wet Ingredients:**
* To the yeast mixture, add the remaining sugar, melted butter, salt, egg, vanilla extract, and persimmon puree. Mix well to combine.
**4. Gradually Add the Flour:**
* Add 3 1/2 cups of flour to the wet ingredients and mix with a wooden spoon or dough hook until a shaggy dough forms. Gradually add the remaining flour, 1/4 cup at a time, until the dough is no longer sticky and pulls away from the sides of the bowl. You may not need to use all of the flour.
**5. Knead the Dough:**
* Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it is smooth and elastic. Alternatively, you can knead the dough in a stand mixer with a dough hook for 6-8 minutes.
**6. Incorporate Raisins and Spices:**
* Flatten the dough into a rectangle and sprinkle the raisins, cinnamon, and nutmeg evenly over the surface. If using nuts, add them now as well. Gently knead the raisins and spices into the dough until they are evenly distributed.
**7. First Rise:**
* Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is a crucial step for developing the bread’s flavor and texture. A warm environment helps the yeast to thrive and produce the gases that make the bread rise.
**8. Shape the Dough:**
* Punch down the dough to release the air. Turn it out onto a lightly floured surface and shape it into a loaf. You can either shape it into a classic loaf shape or get creative and make a braided loaf. For a classic loaf, simply flatten the dough slightly and fold it in half lengthwise. Then, gently roll it into a log shape.
**9. Second Rise:**
* Place the shaped loaf in a greased 9×5 inch loaf pan. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 30-45 minutes, or until it has nearly doubled in size. Be careful not to over-proof the dough, as this can cause it to collapse during baking.
**10. Preheat Oven and Bake:**
* Preheat your oven to 350°F (175°C).
* If desired, brush the top of the loaf with the egg wash for a golden-brown crust. This step is optional but adds a beautiful sheen to the finished bread.
* Bake for 45-55 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. If the top of the loaf is browning too quickly, you can tent it with aluminum foil during the last 15-20 minutes of baking.
**11. Cool and Slice:**
* Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. It’s tempting to slice into the bread while it’s still warm, but letting it cool completely will prevent it from becoming gummy.
**12. Enjoy!**
* Once the bread is completely cool, slice and enjoy! This Persimmon Raisin Yeast Bread is delicious on its own, toasted with butter, or served with your favorite spread. It also makes a wonderful addition to a cheese board.
Tips for Success
* **Use ripe Hachiya persimmons:** This is the most important factor for ensuring the bread has the right flavor and texture.
* **Don’t overheat the milk:** The milk should be warm to the touch, but not hot, as this can kill the yeast.
* **Knead the dough well:** Proper kneading develops the gluten, which gives the bread its structure and chewiness.
* **Allow the dough to rise properly:** Both the first and second rises are essential for developing the bread’s flavor and texture.
* **Don’t over-bake the bread:** Over-baking can result in a dry, crumbly loaf.
* **Let the bread cool completely before slicing:** This will prevent it from becoming gummy.
* **Add nuts for extra flavor and texture:** Walnuts or pecans are a great addition to this bread.
* **Experiment with spices:** You can add other spices, such as cardamom or ginger, to customize the flavor of the bread.
* **Adjust sweetness to your liking:** If you prefer a less sweet bread, you can reduce the amount of sugar in the recipe.
* **Use a kitchen scale for accuracy:** For best results, use a kitchen scale to measure the ingredients accurately.
Variations
This recipe is a great starting point, but you can easily customize it to your liking. Here are a few variations to try:
* **Cranberry Persimmon Bread:** Substitute dried cranberries for the raisins for a festive twist.
* **Chocolate Chip Persimmon Bread:** Add chocolate chips for a decadent treat.
* **Orange Zest Persimmon Bread:** Add orange zest to the dough for a bright, citrusy flavor.
* **Spiced Persimmon Bread:** Add more spices, such as cloves and allspice, for a warmer, more complex flavor.
* **Gluten-Free Persimmon Bread:** Use a gluten-free flour blend to make this bread gluten-free. Be sure to use a blend that is designed for yeast breads.
Serving Suggestions
This Persimmon Raisin Yeast Bread is incredibly versatile and can be enjoyed in a variety of ways. Here are a few serving suggestions:
* **Toasted with butter:** A classic way to enjoy this bread.
* **With cream cheese or ricotta cheese:** A delicious and satisfying breakfast or snack.
* **As part of a cheese board:** The sweetness of the persimmons and raisins pairs well with savory cheeses.
* **As French toast:** A decadent and delicious brunch treat.
* **In bread pudding:** A great way to use up leftover bread.
* **With a cup of coffee or tea:** A perfect afternoon treat.
Storage Instructions
To keep your Persimmon Raisin Yeast Bread fresh, store it in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage. To freeze, wrap the bread tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months. To thaw, let it sit at room temperature for several hours or overnight.
Conclusion
This Persimmon Raisin Yeast Bread is a truly special treat that captures the essence of autumn. The combination of sweet persimmons, chewy raisins, and warm spices creates a flavor profile that is both comforting and exciting. While it requires a bit of effort to make, the resulting loaf is well worth the time and energy. So, gather your ingredients, preheat your oven, and get ready to bake a slice of autumnal delight!