This moist, nutty bread is a great way to use persimmon pulp you’ve preserved in the freezer. Yield: one 9-inch loaf.
1/3 cup butter, softened
1 cup granulated sugar
1 cup persimmon pulp
1/3 cup water
1-1/2 cups plus 2 tablespoons all-purpose flour
Say you’ve been baking bread for more than 20 years; if you’re like me, there’s no nourishment comparable to a fresh loaf of dill bread, still warm from the oven. Your family members no doubt have their favorites, too – perhaps a rye loaf for ham sandwiches, or a banana nut bread for ...
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