Bread Machine (170 page)
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Place a plate or piece of waxed paper under the rack.
To prepare the glaze, combine the confectioners’ sugar, orange juice, and vanilla in a small bowl; beat with a small whisk until smooth. With a large spoon, drizzle the bread with the glaze, letting it drip down the sides. Cool to room temperature to set the glaze before slicing.
Bread Machine Baker’s Hint: Crust Control
Most of the recipes in this book call for a medium or normal setting on the crust control, but you must always judge how your machine is functioning; light or dark might be better in some cases. Also, consider the type of loaf you are making: country loaves are good with a dark crust, regular loaf breads are good with a medium or dark crust; sweet breads brown quickly because of the sugar, so use light or medium. Substituting honey, molasses, sugar cane syrup, barley malt syrup, or maple syrup for sugar can make a crust exceptionally dark. Turn down the crust control to light for breads made with these sweeteners. If you think your machine is not functioning the way it should, call the
customer service number
for your machine. One of my recipe testers kept getting a crust that was too light, even on the darkest setting, and after inquiring with the manufacturer, was instructed to exchange the machine because it was not performing properly.
T
he ancient persimmon tree comes from the mountains of China, and has migrated to countries like Italy, France, and America. Persimmons, also known as kaki fruit, are an exciting bright orange fall fruit, hanging on their leafless trees long after the fruits of summer have disappeared. The two varieties for eating are the tomato-shaped Fuyu and the globular Hachiya. The Fuyu, when ripe, is crisp like an apple and eaten raw, but the Hachiya becomes jelly-like in consistency, perfect for baking. While used mostly in quick breads, the persimmon makes a beautiful, delicious addition to yeast breads. It is moist and spicy. You can add the raisins, or leave them out for a perfectly smooth bread.
1
1
/
2
-POUND LOAF
2 large Hachiya persimmons
2
/
3
cup milk
1 large egg
1 tablespoon amber rum
2 tablespoons butter, cut into pieces
3 cups bread flour
2 tablespoons dark brown sugar
2 teaspoons gluten
1
1
/
2
teaspoons apple pie spice
1
1
/
2
teaspoons salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine yeast
2
/
3
cup golden raisins
2-POUND LOAF
2 large Hachiya persimmons
1 cup milk
1 large egg
1
1
/
2
tablespoons amber rum
3 tablespoons butter, cut into pieces
4 cups bread flour
3 tablespoons dark brown sugar
1 tablespoon gluten
2 teaspoons apple pie spice
2 teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
7
/
8
cup golden raisins
Cut the soft persimmons in half and scoop out the inner flesh with a large spoon. Measure out and reserve
2
/
3
cup for the 1
1
/
2
-pound loaf or
3
/
4
cup for the 2-pound loaf. (See Note.)
Place the ingredients, except the raisins, in the pan according to the order in the manufacturer’s instructions, adding the reserved persimmon pulp with the liquid ingredients. Set crust on dark and program for the Basic or Fruit and Nut cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the machine beeps, or between Knead 1 and Knead 2, add the raisins. The dough ball will be soft and springy.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing. The bread is very tender, so be sure not to cut it before it cools.
NOTE:
Use the persimmon pulp at once, or add some fresh lemon juice and store it in the refrigerator for up to 2 days. Persimmons can be frozen whole, then defrosted before being scooped out. One large ripe Hachiya persimmon yields about
1
/
2
to
3
/
4
cup pulp.
