---------- Recipe via Meal-Master (tm) v8.04
  
       Title: James Beard’s Persimmon Bread
  Categories: Favorite, Bread, Fruit, Liquor, Posted-mm
       Yield: 4 Loaves
  
   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° F. Cool the loaves in the molds and turn out on a
   rack.
   
   NOTE: Wrap in foil after cooling if you wish to keep
   them. They will keep nicely from 1 to 2 weeks.
   
   Persimmons grow in many countries of the world, but
   often, as in France, they are left hanging on the
   trees.  In this country (USA) we have learned to
   appreciate their superb deep-orange color, their
   shape, and their delicate flavor, and they are
   becoming increasingly popular. In earlier times they
   were allowed to ripen on the trees until dead ripe
   before being eaten raw or used for puddings, cookies,
   and breads. Nowadays they show up in our markets in a
   firm state and must be left at room temperature for
   several days or a week to ripen until they are almost
   mushy.
   
   This old recipe, sent to me by a dear friend from the
   Middle West, makes a bread that is almost cakelike in
   texture. Spread with good fresh butter, it is very
   pleasant to eat along with a cup of tea or to use for
   a cream-cheese Sandwich. It is unusual, rich, and
   thoroughly delicious.
   
   *Traditionally this bread is baked in four 1-pound
   buttered and floured coffee cans, but you can use 3-
   to 4-cup charlotte molds (my preference, (JB) round
   Pyrex dishes, or round stainless steel bowls.
   
   James Beard
   
   Makes: [4 round leaves]
   
   *I use Remy Martin and coffee cans as molds for gift
   giving holiday time. This is a fabulous recipe!
   
   Suzy
   
   From the recipe files of suzy@gannett
  
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